Corpus ID: 27478462

Extraction and characterization of gelatin from different fresh water fishes as alternative sources of gelatin.

  title={Extraction and characterization of gelatin from different fresh water fishes as alternative sources of gelatin.},
  author={I. Ratnasari and S. S. Yuwono and H. Nusyam and S. B. Widjanarko},
  journal={international food research journal},
Gelatins from the skin of four different species of fresh water fish, namely pangas catfish (Pangasius pangasius), Asian redtail catfish (Hemibagrus nemurus), striped snakehead (Channa Striata), and Nile tilapia (Oreochromis niloticus) have been successfully extracted by citric acid. The gelatin from pangas catfish was found to possessed the highest rheology properties compared to the others. It had the following properties: gel strength of 273.58 g, viscosity of 36.5 cP, melting point at 32oC… Expand

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