Gelatins from three cultured freshwater fish skins obtained by liming process

@article{Jamilah2011GelatinsFT,
  title={Gelatins from three cultured freshwater fish skins obtained by liming process},
  author={B. Jamilah and Kang Wei Tan and M. R. Umi Hartina and A. H. Azizah},
  journal={Food Hydrocolloids},
  year={2011},
  volume={25},
  pages={1256-1260}
}
The physico-chemical properties of gelatins from the skins of Red tilapia (Oreochromis nilotica), Walking catfish (Clarias batrachus) and Striped catfish (Pangasius sutchi fowler) obtained through a liming process for 14 days were evaluated. All the gelatins had very mild to undetectable fishy odour and had acceptable colour attributes, which were light yellowish to whitish. The highest gelatin yield (dry basis) was obtained from red tilapia (39.97%) skin and the bloom strength exceeded 300 g… Expand
Extraction and characterization of gelatin from different fresh water fishes as alternative sources of gelatin.
TLDR
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TLDR
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