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Original Articles

Texture Profile Analysis and Functional Properties of Gelatin from the Skin of Three Species of Fresh Water Fish

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Pages 572-584 | Received 29 Apr 2013, Accepted 14 Sep 2013, Published online: 31 Dec 2014
 

Abstract

The texture profile analysis and functional properties of gelatin from fresh water fish (carps) and porcine skin were measured. Texture profile analysis revealed that the porcine gelatin showed significantly higher values for hardness, springiness, cohesiveness, gumminess, and chewiness than carp skin gelatin (p < 0.05). The bloom strength of gelatin from a porcine source was higher (466.40 g) than carp skin. The solubility profile of gelatin from carps and porcine as function of sodium chloride concentration indicated a maximum solubility at 0.3 M. The relationship between emulsion capacity values and concentration of proteins were found to be inversed in all of the gelatin samples.

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