Functional characteristics of gelatin extracted from skin and bone of Tiger-toothed croaker (Otolithes ruber) and Pink perch (Nemipterus japonicus)

Food and Bioproducts Processing

Volumn 90, Issue 3, 2012, Pages 555-562

  Koli, Jayappa M ^a   Basu, Subrata ^a   Nayak, Binay B ^a   Patange, Surendra B ^b   Pagarkar, Ashif U ^b   Gudipati, Venkateshwarlu ^a  

^a CENTRAL INSTITUTE OF FISHERIES EDUCATION   (India)

^b Department of Fish Processing Technology and Microbiology   (India)

Author keywords

Gel strength; Gelatin; Pink perch; Tiger toothed croaker; Viscosity and melting point

Indexed keywords

EMULSIFYING CAPACITY; FISH PROCESSING; FUNCTIONAL CHARACTERISTICS; FUNCTIONAL PROPERTIES; GEL STRENGTHS; GELATIN; HYDROXYPROLINE CONTENT; PINK PERCH; RAW SKIN; TIGER-TOOTHED CROAKER; VALUE ADDED PRODUCTS; WATER HOLDING CAPACITY;

EMULSIFICATION; MAMMALS; MELTING POINT;

BONE;

MAMMALIA; NEMIPTERUS JAPONICUS; OTOLITHES RUBER;

EID: 84861835911     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2011.08.001     Document Type: Article

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