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Physico-chemical and textural properties of gelatins and water gel desserts prepared from the skin of freshwater carps

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Title Physico-chemical and textural properties of gelatins and water gel desserts prepared from the skin of freshwater carps
Not Available
 
Creator George Ninan
Zynudheen, A.A.
Jose Joseph
 
Subject Gelatine
crap skin
mammalian skin
water gel desserts
physico-chemical properties
gel strength
 
Description Not Available
The physico-chemical properties of fish skin gelatins extracted from cultured freshwater carps viz., rohu, common carp and grass carp, were investigated and compared with commercial food grade mammalian skin gelatins. Water gel desserts prepared from these gelatins were analysed for physical properties and texture profile. Among the fish skin gelatins, grass carp skin gelatin had the highest gel strength of 230 Bloom followed by rohu skin gelatin (188 Bloom) and common carp skin gelatin (181 Bloom). The melting point of fish skin gelatins was in the range of 28.13 - 29.l0°C which was found to be higher than that reported for gelatin from many other species of fish. Carp skin gelatin desserts had significantly lower melting point than the mammalian skin gelatin desserts which can help in better flavour release in dessert preparations. Grass carp skin and bovine skin gelatin desserts had similar gel strength, cohesiveness and springiness. Carp skin gelatin desserts had less off odour compared to mammalian skin gelatin desserts.
Not Available
 
Date 2021-07-20T07:11:25Z
2021-07-20T07:11:25Z
2011-01
 
Type Research Paper
 
Identifier George Ninan, Zynudheen, A.A. and Jose Joseph (2011) Physico-chemical and textural properties of gelatins and water gel desserts prepared from the skinof freshwater carps, Fish. Technol., 48(1): 67-74.
0015-3001
http://krishi.icar.gov.in/jspui/handle/123456789/49091
 
Language English
 
Relation Not Available;
 
Publisher Society of Fisheries Technologists (India)