کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10375928 | 880376 | 2005 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The role of salt washing of fish skins in chemical and rheological properties of gelatin extracted
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
شیمی کلوئیدی و سطحی
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چکیده انگلیسی
Dover sole (Solea vulgaris) skins were washed with different salt solutions previous to gelatin extraction by a mild acid pre-treatment. The effects of NaCl, KCl, MgCl2, MgSO4 and no-salt washing on the mineral content, yield of extraction, molecular weight distribution, gel strength, aggregation phenomena and viscoelastic properties of gelatin newly dissolved and after overnight cold maturation were evaluated. Skin washing with NaCl and KCl induced noticeable changes in molecular weight distribution, and consequently in gel strength and rheological properties, especially when compared with unsalted gelatin preparations. However, salts containing Mg2+ gave rise to the retaining of this bivalent cation in the resultant gelatin, which is detrimental to the gelatin quality.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 19, Issue 6, November 2005, Pages 951-957
Journal: Food Hydrocolloids - Volume 19, Issue 6, November 2005, Pages 951-957
نویسندگان
B. Giménez, M.C. Gómez-Guillén, P. Montero,