Physical and chemical properties of wami tilapia skin gelatin

Vista sencilla de ítem
dc.creatorAlexandre da Trindade ALFARO
dc.creatorGustavo Graciano FONSECA
dc.creatorEvellin BALBINOT
dc.creatorAlessandra MACHADO
dc.creatorCarlos PRENTICE
dc.date2013
dc.date.accessioned2026-07-07T04:19:55Z
dc.descriptionGelatin was extracted from the skin of tilapia (Oreochromis urolepis hornorum) and characterized according to its physical and chemical properties. It had pH 4.66, which is slightly higher than the values reported for gelatins processed by acid solubilization. In general, the ionic content was low, and the average yield of the process was 5.10 g/100 g. The proximal composition of the gelatin was similar to that of the commercial gelatins, with slightly higher moisture content. The tilapia skin gelatin had whitish-yellow color and average turbidity of 67 NTU..
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940117031
dc.identifier.urihttp://hdl.handle.net/123456789/458035
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.3 Vol.33
dc.subjectAgrociencias
dc.titlePhysical and chemical properties of wami tilapia skin gelatin
dc.typeartículo científico

Archivos

Colecciones

Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos