Characterization of fish gelatin from surimi processing wastes: Thermal analysis and effect of transglutaminase on gel properties

Food Hydrocolloids

Volumn 23, Issue 6, 2009, Pages 1610-1616

  Norziah, M H ^a   Al Hassan, A ^a   Khairulnizam, A B ^a   Mordi, M N ^b   Norita, M ^c  

^a Universiti Sains Malaysia   (Malaysia)

^b SCHOOL OF PHARMACEUTICAL SCIENCES   (Malaysia)

^c SCHOOL OF PHYSICS   (Malaysia)

Author keywords

Fish gelatin; Gel strength; Halal gelatin; Transglutaminase; Viscoelastic

Indexed keywords

BOVINAE; CLUPEIDAE; TENUALOSA ILISHA;

EID: 61649089954     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.12.004     Document Type: Article

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