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| Field | Value |
| Title | Isolation and characterization of gelatin from the skins of skipjack tuna (Katsuwonus pelamis), dog shark (Scoliodon sorrakowah), and rohu (Labeo rohita) |
| Names |
Shyni, K.
Hema, G.S. Ninan, G. Mathew, S. Joshy, C.G. Lakshmanan, P.T. |
| Date Issued | 2014 (iso8601) |
| Abstract | 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% gelatine respectively. the gel strength of dog shark gelatin (6.67%,10 degree C) was found to be higher (206 g) than 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. |
| Genre | Article |
| Topic | gelatin |
| Identifier | Food Colloids 2014:39, 68-76 |