| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4564829 | LWT - Food Science and Technology | 2008 | 6 Pages |
Abstract
Response surface method was used to determine the optimum operating conditions for extracting the gelatin from channel catfish skin. The optimal conditions for maximum gel strength are 68.8 h for the time of treatment with calcium hydroxide solution, 43.2 °C for the extraction temperature, 5.73 h for the extraction time with hot water. The gelatin from channel catfish skin showed a high gel strength, 276±5 g. Compare to porcine skin gelatin, the gelatin from channel catfish skin has different amino acids composition and a lower thermo-stability.
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Authors
Hai Ying Liu, Ding Li, Shi Dong Guo,