Effect of blend ratio and pH on the physical properties of edible composite films prepared from silver carp surimi and skin gelatin

Journal of Food Science and Technology

Volumn 52, Issue 3, 2015, Pages 1618-1625

  Tao, Zhong ^a   Weng, Wu Yin ^a   Cao, Min Jie ^a   Liu, Guang Ming ^a   Su, Wen Jin ^a   Osako, Kazufumi ^b   Tanaka, Munehiko ^c  

^a JIMEI UNIVERSITY   (China)

^b TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

^c Kokugakuin Tochigi Junior College   (Japan)

Author keywords

Composite films; Edible films; Silver carp; Skin gelatin; Surimi

Indexed keywords

ALKALINITY; PH EFFECTS; PHYSICAL PROPERTIES; PROTEINS; SILVER; SOLUBILITY; TENSILE STRENGTH;

ALKALINE CONDITIONS; EDIBLE FILMS; ELONGATION AT BREAK; FILM FORMING SOLUTION; PROTEIN SOLUBILITY; SILVER CARP; SURFACE HYDROPHOBICITY; SURIMI;

COMPOSITE FILMS;

HYPOPHTHALMICHTHYS NOBILIS;

EID: 84924067263     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-1186-5     Document Type: Article

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