Effect of blend ratio and pH on the physical properties of edible composite films prepared from silver carp surimi and skin gelatin

The effect of blend ratio and pH on the physical properties of surimi-gelatin composite films was investigated. Tensile strength (TS), film water solubility and soluble proteins of composite films increased with the increasing proportion of gelatin, while elongation at break (EAB) decreased. The TS...

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Vydáno v:J Food Sci Technol
Hlavní autoři: Tao, Zhong, Weng, Wu-Yin, Cao, Min-Jie, Liu, Guang-Ming, Su, Wen-Jin, Osako, Kazufumi, Tanaka, Munehiko
Médium: Artigo
Jazyk:Inglês
Vydáno: Springer India 2013
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Original Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC4348310/
https://ncbi.nlm.nih.gov/pubmed/25745232
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1186-5
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