Rheological properties of gelatin from silver carp skin compared to commercially available gelatins from different sources

Journal of Food Science

Volumn 75, Issue 8, 2010, Pages

  Boran, G ^a   Mulvaney, S J ^a   Regenstein, J M ^a  

^a Department of Obstetrics Gynecology   (United States)

Author keywords

Asian carp; Gel strength; Gelatin; Rheology; Silver carp; Texture profile analysis

Indexed keywords

FISH PROTEIN; GELATIN;

ANIMAL; ARTICLE; CARP; CHEMISTRY; COMPARATIVE STUDY; COMPRESSIVE STRENGTH; ELASTICITY; FLOW KINETICS; FOOD HANDLING; GEL; HARDNESS; PHYSICAL CHEMISTRY; SKIN; TRANSITION TEMPERATURE; VISCOSITY;

ANIMALS; CARPS; COMPRESSIVE STRENGTH; ELASTICITY; FISH PROTEINS; FOOD TECHNOLOGY; GELATIN; GELS; HARDNESS; PHYSICOCHEMICAL PHENOMENA; RHEOLOGY; SKIN; TRANSITION TEMPERATURE; VISCOSITY;

CYPRINIDAE; HYPOPHTHALMICHTHYS MOLITRIX; HYPOPHTHALMICHTHYS NOBILIS;

EID: 77958547608     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01543.x     Document Type: Article

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