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http://krishi.icar.gov.in/jspui/handle/123456789/35375
Title: | Preparation and characterization of gelatin extracted from the skins of rohu (labeo rohita) and common carp (cyprinus carpio) |
Other Titles: | Not Available |
Authors: | George Ninan Joseph Jose Zynudheen, A.A. |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | ICAR::Central Institute of Fisheries Technology |
Published/ Complete Date: | 2011-04 |
Project Code: | Not Available |
Keywords: | Not Available |
Publisher: | Wiley Online Library |
Citation: | George Ninan, Joseph Jose and Zynudheen, A. A. (2011) Preparation and characterization of gelatin extracted from the skins of rohu (labeo rohita) and common carp (cyprinus carpio) J. Food Process & Preserv. 35(2): 143-162. |
Series/Report no.: | Not Available; |
Abstract/Description: | Gelatin was extracted from the skins of rohu and Common carp, and its physicochemical properties were studied. The yield of gelatin obtained from the skin of rohu and Common carp were 12.93 and 12%, respectively. The corresponding viscosity values were 6.06cP and 5.96cP. Rohu and Common carp skin gelatin had high content of imino acids i.e., 20.49 and 19.16%, respectively. Rohu gelatin had a significantly higher melting point than that of Common carp skin gelatin. The setting temperature observed for the gels from rohu and Common carp was 18.52 and 17.96C, respectively. Rohu and Common carp skin gelatins were found to have a mild but easily perceivable odor. The gelatins from the skin of rohu and common carp had a snowy white appearance and were light‐textured. Rohu skin gelatin had significantly higher gel strength compared with Common carp skin gelatin. Foam formation ability and form stability of Common carp gelatin was significantly lower than that of Rohu gelatin. Rohu skin gelatin had the high fat‐binding capacity. In this study, the functional properties observed for gelatins from the skin of rohu and Common carp are similar, if not better than many of the gelatins from other fish sources, and can be used as potential substitutes for the same in many applications. |
Description: | Not Available |
ISSN: | 1745-4549 |
Type(s) of content: | Research Paper |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Journal of Food Processing and Preservation |
NAAS Rating: | 7.41 |
Volume No.: | 35(2) |
Page Number: | 143-162 |
Name of the Division/Regional Station: | Fish Processing Division |
Source, DOI or any other URL: | https://doi.org/10.1111/j.1745-4549.2009.00467.x |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/35375 |
Appears in Collections: | FS-CIFT-Publication |
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