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Visco-Elastic and Flow Properties of Gelatin from the Bone of Freshwater Fish (Cirrhinus mrigala).

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Relation http://ir.cftri.com/11629/
http://doi.org/10.1111/1750-3841.12158
 
Title Visco-Elastic and Flow Properties of Gelatin from
the Bone of Freshwater Fish (Cirrhinus mrigala).
 
Creator Chandra, M. V.
Shamasundar, B. A.
Ramesh Kumar, P.
 
Subject Fish
 
Description The average yield of gelatin from the bone of freshwater fish (Cirrhinus mrigala) was 6.13%. The fluorescence
spectra revealed maximum emission at 303 nm indicating the exposure of chromophores to bulk solvent. The amino acid
profile of gelatin revealed a higher proportion of glycine and imino acids. The bloom strength of gelled gelatin was 159.8
g. The average molecular weight of fish bone gelatin was 281 kDa as determined by gel filtration technique. The dynamic
oscillatory test of gelatin solution as a function of time and temperature revealed gelling and melting temperatures of
8.0 ◦C and 17.0 ◦C, respectively. The flow behavior of gelatin solution as a function of concentrations and temperatures
revealed non-Newtonian behavior with pseudo-plastic phenomenon. The Herschel–Bulkley and Casson models were
found suitable to study the flow behavior. The emulsion capacity (EC) of gelatin was inversely proportional to its
concentration.
 
Date 2013
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11629/1/jfds12158.pdf
Chandra, M. V. and Shamasundar, B. A. and Ramesh Kumar, P. (2013) Visco-Elastic and Flow Properties of Gelatin from the Bone of Freshwater Fish (Cirrhinus mrigala). Journal of Food Science, 78 (7). E1009-E1016.