Physical and chemical properties of wami tilapia skin gelatin

Detalhes bibliográficos
Autor(a) principal: Alfaro,Alexandre Da Trindade
Data de Publicação: 2013
Outros Autores: Fonseca,Gustavo Graciano, Balbinot,Evellin, Machado,Alessandra, Prentice,Carlos
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300031
Resumo: Gelatin was extracted from the skin of tilapia (Oreochromis urolepis hornorum) and characterized according to its physical and chemical properties. It had pH 4.66, which is slightly higher than the values reported for gelatins processed by acid solubilization. In general, the ionic content was low, and the average yield of the process was 5.10 g/100 g. The proximal composition of the gelatin was similar to that of the commercial gelatins, with slightly higher moisture content. The tilapia skin gelatin had whitish-yellow color and average turbidity of 67 NTU.
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spelling Physical and chemical properties of wami tilapia skin gelatinfish gelatinskinOreochromis urolepis hornorumpropertiesGelatin was extracted from the skin of tilapia (Oreochromis urolepis hornorum) and characterized according to its physical and chemical properties. It had pH 4.66, which is slightly higher than the values reported for gelatins processed by acid solubilization. In general, the ionic content was low, and the average yield of the process was 5.10 g/100 g. The proximal composition of the gelatin was similar to that of the commercial gelatins, with slightly higher moisture content. The tilapia skin gelatin had whitish-yellow color and average turbidity of 67 NTU.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2013-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300031Food Science and Technology v.33 n.3 2013reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612013005000069info:eu-repo/semantics/openAccessAlfaro,Alexandre Da TrindadeFonseca,Gustavo GracianoBalbinot,EvellinMachado,AlessandraPrentice,Carloseng2013-10-08T00:00:00Zoai:scielo:S0101-20612013000300031Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2013-10-08T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Physical and chemical properties of wami tilapia skin gelatin
title Physical and chemical properties of wami tilapia skin gelatin
spellingShingle Physical and chemical properties of wami tilapia skin gelatin
Alfaro,Alexandre Da Trindade
fish gelatin
skin
Oreochromis urolepis hornorum
properties
title_short Physical and chemical properties of wami tilapia skin gelatin
title_full Physical and chemical properties of wami tilapia skin gelatin
title_fullStr Physical and chemical properties of wami tilapia skin gelatin
title_full_unstemmed Physical and chemical properties of wami tilapia skin gelatin
title_sort Physical and chemical properties of wami tilapia skin gelatin
author Alfaro,Alexandre Da Trindade
author_facet Alfaro,Alexandre Da Trindade
Fonseca,Gustavo Graciano
Balbinot,Evellin
Machado,Alessandra
Prentice,Carlos
author_role author
author2 Fonseca,Gustavo Graciano
Balbinot,Evellin
Machado,Alessandra
Prentice,Carlos
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Alfaro,Alexandre Da Trindade
Fonseca,Gustavo Graciano
Balbinot,Evellin
Machado,Alessandra
Prentice,Carlos
dc.subject.por.fl_str_mv fish gelatin
skin
Oreochromis urolepis hornorum
properties
topic fish gelatin
skin
Oreochromis urolepis hornorum
properties
description Gelatin was extracted from the skin of tilapia (Oreochromis urolepis hornorum) and characterized according to its physical and chemical properties. It had pH 4.66, which is slightly higher than the values reported for gelatins processed by acid solubilization. In general, the ionic content was low, and the average yield of the process was 5.10 g/100 g. The proximal composition of the gelatin was similar to that of the commercial gelatins, with slightly higher moisture content. The tilapia skin gelatin had whitish-yellow color and average turbidity of 67 NTU.
publishDate 2013
dc.date.none.fl_str_mv 2013-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300031
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300031
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612013005000069
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.33 n.3 2013
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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