| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1188975 | Food Chemistry | 2009 | 5 Pages |
Abstract
Preliminary studies were undertaken to investigate the impact of ultraviolet (UV) irradiation on the gel strength, viscosity, and thermal properties of a commercially procured fish gelatin sample. Fish gelatin samples (dry granules) were exposed to UV irradiation for 30 and 60 min. Irradiated samples exhibited significant improvement in the gel strength, marked reduction in viscosity, with significant changes in the melting enthalpy. Results indicated the prospects of employing UV radiation as an alternative method over conventional means for improving some of the quality attributes of fish gelatin.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Rajeev Bhat, A.A. Karim,