Effect of bone particle size of carp (cyprinus carpio) heads in gelatin extraction
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da FURG (RI FURG) |
Texto Completo: | http://repositorio.furg.br/handle/1/4455 |
Resumo: | Gelatin properties of fish skin are different from mammals gelatins, however literature on gelatin from fish bones is limited. The aim of this study was to evaluate the effect of the bone particle size of common carp (Cyprinus carpio) heads in the yield, melting point and gel strength of gelatin extracted from the bone fraction of carp heads. Four gelatin extractions were carried out for bones particle sizes of 1 and 2 mm, with pH and temperature of each extraction (5.3 – 60°C), (4.4 – 70°C), (3.8 – 80°C) and (3.6 – 85°C), respectively. Higher gelatin yield (4.86%) was found with particle size 1 mm. The higher gel strengths (128 and 131 g) were not significantly different, and they were found in the first extraction with bones particle sizes 1 and 2 mm, respectively. Using particle size of 2 mm, it was possible to obtain higher melting point values, of 28.5°C to the first extraction. All values of yield, melting point and gel strength of gelatin bones were lower than those found by the carp heads gelatin skins. |
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Silva, Roberto de Souza Gomes daBandeira, Sidney FernandesPetry, Fabiane CristinaPinto, Luiz Antonio de Almeida2014-08-15T12:47:28Z2014-08-15T12:47:28Z2011SILVA, Roberto de Souza Gomes da et al. Effect of bone particle size of carp (cyprinus carpio) heads in gelatin extraction. Vetor, Rio Grande, v.21, n.2, p. 34-43, 2011. Disponível em: <http://www.seer.furg.br/vetor/article/view/3000>. Acesso em 17 jul. 2014.0102-7352http://repositorio.furg.br/handle/1/4455Gelatin properties of fish skin are different from mammals gelatins, however literature on gelatin from fish bones is limited. The aim of this study was to evaluate the effect of the bone particle size of common carp (Cyprinus carpio) heads in the yield, melting point and gel strength of gelatin extracted from the bone fraction of carp heads. Four gelatin extractions were carried out for bones particle sizes of 1 and 2 mm, with pH and temperature of each extraction (5.3 – 60°C), (4.4 – 70°C), (3.8 – 80°C) and (3.6 – 85°C), respectively. Higher gelatin yield (4.86%) was found with particle size 1 mm. The higher gel strengths (128 and 131 g) were not significantly different, and they were found in the first extraction with bones particle sizes 1 and 2 mm, respectively. Using particle size of 2 mm, it was possible to obtain higher melting point values, of 28.5°C to the first extraction. All values of yield, melting point and gel strength of gelatin bones were lower than those found by the carp heads gelatin skins.engCarp HeadsCollagenFish bonesGelatinEffect of bone particle size of carp (cyprinus carpio) heads in gelatin extractioninfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da FURG (RI FURG)instname:Universidade Federal do Rio Grande (FURG)instacron:FURGORIGINAL44- EFFECT OF BONE PARTICLE SIZE OF CARP (CYPRINUS CARPIO) HEADS IN GELATIN EXTRACTION.pdf44- EFFECT OF BONE PARTICLE SIZE OF CARP (CYPRINUS CARPIO) HEADS IN GELATIN EXTRACTION.pdfapplication/pdf1315130https://repositorio.furg.br/bitstream/1/4455/1/44-%20EFFECT%20OF%20BONE%20PARTICLE%20SIZE%20OF%20CARP%20%28CYPRINUS%20CARPIO%29%20HEADS%20IN%20GELATIN%20EXTRACTION.pdf8b44f4e893ed8328668967e8300bededMD51open accessLICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://repositorio.furg.br/bitstream/1/4455/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52open access1/44552021-01-21 14:58:39.487open accessoai:repositorio.furg.br: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Repositório InstitucionalPUBhttps://repositorio.furg.br/oai/request || http://200.19.254.174/oai/requestopendoar:2021-01-21T17:58:39Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG)false |
dc.title.pt_BR.fl_str_mv |
Effect of bone particle size of carp (cyprinus carpio) heads in gelatin extraction |
title |
Effect of bone particle size of carp (cyprinus carpio) heads in gelatin extraction |
spellingShingle |
Effect of bone particle size of carp (cyprinus carpio) heads in gelatin extraction Silva, Roberto de Souza Gomes da Carp Heads Collagen Fish bones Gelatin |
title_short |
Effect of bone particle size of carp (cyprinus carpio) heads in gelatin extraction |
title_full |
Effect of bone particle size of carp (cyprinus carpio) heads in gelatin extraction |
title_fullStr |
Effect of bone particle size of carp (cyprinus carpio) heads in gelatin extraction |
title_full_unstemmed |
Effect of bone particle size of carp (cyprinus carpio) heads in gelatin extraction |
title_sort |
Effect of bone particle size of carp (cyprinus carpio) heads in gelatin extraction |
author |
Silva, Roberto de Souza Gomes da |
author_facet |
Silva, Roberto de Souza Gomes da Bandeira, Sidney Fernandes Petry, Fabiane Cristina Pinto, Luiz Antonio de Almeida |
author_role |
author |
author2 |
Bandeira, Sidney Fernandes Petry, Fabiane Cristina Pinto, Luiz Antonio de Almeida |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Silva, Roberto de Souza Gomes da Bandeira, Sidney Fernandes Petry, Fabiane Cristina Pinto, Luiz Antonio de Almeida |
dc.subject.por.fl_str_mv |
Carp Heads Collagen Fish bones Gelatin |
topic |
Carp Heads Collagen Fish bones Gelatin |
description |
Gelatin properties of fish skin are different from mammals gelatins, however literature on gelatin from fish bones is limited. The aim of this study was to evaluate the effect of the bone particle size of common carp (Cyprinus carpio) heads in the yield, melting point and gel strength of gelatin extracted from the bone fraction of carp heads. Four gelatin extractions were carried out for bones particle sizes of 1 and 2 mm, with pH and temperature of each extraction (5.3 – 60°C), (4.4 – 70°C), (3.8 – 80°C) and (3.6 – 85°C), respectively. Higher gelatin yield (4.86%) was found with particle size 1 mm. The higher gel strengths (128 and 131 g) were not significantly different, and they were found in the first extraction with bones particle sizes 1 and 2 mm, respectively. Using particle size of 2 mm, it was possible to obtain higher melting point values, of 28.5°C to the first extraction. All values of yield, melting point and gel strength of gelatin bones were lower than those found by the carp heads gelatin skins. |
publishDate |
2011 |
dc.date.issued.fl_str_mv |
2011 |
dc.date.accessioned.fl_str_mv |
2014-08-15T12:47:28Z |
dc.date.available.fl_str_mv |
2014-08-15T12:47:28Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
SILVA, Roberto de Souza Gomes da et al. Effect of bone particle size of carp (cyprinus carpio) heads in gelatin extraction. Vetor, Rio Grande, v.21, n.2, p. 34-43, 2011. Disponível em: <http://www.seer.furg.br/vetor/article/view/3000>. Acesso em 17 jul. 2014. |
dc.identifier.uri.fl_str_mv |
http://repositorio.furg.br/handle/1/4455 |
dc.identifier.issn.none.fl_str_mv |
0102-7352 |
identifier_str_mv |
SILVA, Roberto de Souza Gomes da et al. Effect of bone particle size of carp (cyprinus carpio) heads in gelatin extraction. Vetor, Rio Grande, v.21, n.2, p. 34-43, 2011. Disponível em: <http://www.seer.furg.br/vetor/article/view/3000>. Acesso em 17 jul. 2014. 0102-7352 |
url |
http://repositorio.furg.br/handle/1/4455 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da FURG (RI FURG) instname:Universidade Federal do Rio Grande (FURG) instacron:FURG |
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Universidade Federal do Rio Grande (FURG) |
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FURG |
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FURG |
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Repositório Institucional da FURG (RI FURG) |
collection |
Repositório Institucional da FURG (RI FURG) |
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