Characteristics and gel properties of gelatin from skin of seabass (Lates calcarifer) as influenced by extraction conditions

Food Chemistry

Volumn 152, Issue , 2014, Pages 276-284

  Sinthusamran, Sittichoke ^a   Benjakul, Soottawat ^a   Kishimura, Hideki ^b  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b HOKKAIDO UNIVERSITY   (Japan)

Author keywords

Extraction; Gel strength; Gelatin; Seabass; Setting

Indexed keywords

AMINO ACIDS; CHAINS; SETTING;

ACID CONTENT; EXTRACTION CONDITIONS; EXTRACTION TEMPERATURES; GEL PROPERTIES; GEL STRENGTHS; GELATIN; SEA BASS; SETTING TIME;

EXTRACTION;

ALANINE; ARGININE; ASPARTIC ACID; CYSTEINE; GELATIN; GLYCINE; HISTIDINE; HYDROXYLYSINE; HYDROXYPROLINE; IMINO ACID; ISOLEUCINE; LEUCINE; LYSINE; METHIONINE; PHENYLALANINE; PROLINE; SERINE; THREONINE; TYROSINE; VALINE;

ALPHA CHAIN; ANIMAL TISSUE; ARTICLE; BETA CHAIN; CATTLE; DRY WEIGHT; EXTRACTION; FISH; GEL; GELATION; LATES CALCARIFER; MELTING POINT; NONHUMAN; SKIN; STRENGTH; TEMPERATURE; TEMPERATURE SENSITIVITY;

ANIMALIA; BOVINAE; LATES CALCARIFER;

EXTRACTION; GEL STRENGTH; GELATIN; SEABASS; SETTING;

ANIMALS; BASS; FISH PROTEINS; GELATIN; SKIN; TEMPERATURE; VISCOSITY;

EID: 84890850667     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.11.109     Document Type: Article

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