Gelatine properties made from skin and bone of Lizard fish (Saurida tumbil) | ||
| مجله علمی شیلات ایران | ||
| Article 12, Volume 18, Issue 4, January and February 2009, Pages 125-136 PDF (647.54 K) | ||
| Document Type: Research Paper | ||
| DOI: 10.22092/isfj.2010.115538 | ||
| Authors | ||
| A. Taheri; A. Abedian; Sh. Behnam | ||
| Abstract | ||
| Type-A gelatine was extracted from skins and bones of lizard fish and analysed for functional and chemical properties. Bloom gel strength was 159.14±14 and 135±7.9g, respectively, for skin and bone gelatines compared to 2243±7.7 for porcine gelatine (P<0.05). Gelatine from skin and bone exhibited higher viscosity and lower setting temperature than porcine gelatine. Skin gelatine had higher amino acid composition than bone gelatine, with a total amino acid content of about 21.71% and 19.83% for skin and bone respectively. Alpha chains were higher than pi and 6 components in skin and bone gelatine. Both bone and skin gelatines contained peptides with low molecular weight (<a). The differences in functional properties between the skin and bone gelatines appeared to be related to differences in amino acid composition and molecular weight distribution of the gelatines...... | ||
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