Rheological and functional properties of gelatin from the 1 skin of Bigeye snapper ( Priacanthus hamrur ) fish : 2 Influence of gelatin on the gel forming ability of fish mince 3

@inproceedings{Binsi2014RheologicalAF,
  title={Rheological and functional properties of gelatin from the 1 skin of Bigeye snapper ( Priacanthus hamrur ) fish : 2 Influence of gelatin on the gel forming ability of fish mince 3},
  author={Puthanpurakkal Kizhakkathil Binsi and Bangalore Aswathnarayan Shamasundar and Anuja Dileep and Farah Badii and Nazlin K. Howell},
  year={2014}
}
23 The rheological and functional properties of gelatin from the skin of bigeye 24 snapper (Priacanthus hamrur) fish were assessed. The protein content of dried gelatin 25 was 94.6% and moisture content was 4.2 %. The amino acid profile of gelatin revealed 26 high proportion of glycine and imino acids. The bloom strength of solidified gelatin was 27 108 g. The average molecular weight of fish skin gelatin was 282 kDa as determined by 28 gel filtration technique. The emulsion capacity (EC) of… CONTINUE READING
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