Physical and chemical properties of wami tilapia skin gelatin
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , |
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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Food Science and Technology (Campinas) |
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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 |
_version_ |
1752126318620704768 |