Preparation and functional characterisation of fish skin gelatin and comparison with commercial gelatin

International Journal of Food Science and Technology

Volumn 48, Issue 5, 2013, Pages 1093-1102

  Rawdkuen, Saroat ^a   Thitipramote, Natthawut ^a   Benjakul, Soottawat ^b  

^a MAE FAH LUANG UNIVERSITY   (Thailand)

^b PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Beef skin; Fish skin; Functional property; Gelatin; Giant catfish; Tilapia

Indexed keywords

EMULSIFYING ACTIVITY; FARMED FRESHWATER FISHES; FOOD INGREDIENTS; FUNCTIONAL PROPERTIES; GELATIN; GIANT CATFISH; TILAPIA; WATER HOLDING CAPACITY;

FISH;

MEATS;

PANGASIIDAE; TILAPIA;

EID: 84876330667     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12067     Document Type: Article

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