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http://krishi.icar.gov.in/jspui/handle/123456789/15324
Title: | Isolation and characterization of gelatin from the skins of skipjack tuna (Katsuwonus pelamis), dog shark (Scoliodon sorrakowah), and rohu (Labeo rohita) |
Other Titles: | Not Available |
Authors: | Shyni, K. Hema, G.S. George Ninan Mathew, S. Joshy, C.G. Lakshmanan, P.T. |
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: | 2014-08 |
Project Code: | Not Available |
Keywords: | Gelatin Skipjack tuna Dog shark Rohu Gel strength Fish gelatin |
Publisher: | Elsevier |
Citation: | Shyni, K.,Hema, G.S.,George Ninan,Mathew, S.,Joshy, C.G. and Lakshmanan, P.T.(2013)-Isolation and characterization of gelatin from the skins of skipjack tuna (Katsuwonus pelamis), dog shark (Scoliodon sorrakowah), and rohu (Labeo rohita). Food Hydrocolloids 39: 68-76. |
Series/Report no.: | Not Available; |
Abstract/Description: | Gelatin was extracted from the skins of dog shark (Scoliodon sorrakowah), skipjack tuna (Katsuwonus pelamis) and rohu (Labeo rohita) and their physico-chemical properties were measured. The skins of shark, tuna and rohu yielded 19.7, 17.2 and 11.3% gelatin, respectively. The gel strength of dog shark gelatin (6.67%, 10 °C) was found to be higher (206 g) than tuna and rohu skin gelatins (177 g and 124 g, respectively). Similarly, molecular weight, viscosity, melting point, foaming properties, water holding capacity, odour, colour and clarity of dog shark gelatin were in general better than the tuna and rohu skin gelatins. The amino acid analysis showed that hydroxyproline content in dog shark skin gelatin was the highest when compared to tuna and rohu skin gelatins. |
Description: | Not Available |
ISSN: | 0268-005X |
Type(s) of content: | Research Paper |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Food Hydrocolloids |
NAAS Rating: | 13.05 |
Volume No.: | 39 |
Page Number: | 68-76 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | https://doi.org/10.1016/j.foodhyd.2013.12.008 |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/15324 |
Appears in Collections: | FS-CIFT-Publication |
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