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Effect of acid treatment on extraction yield and gel strength of gelatin from whiptail stingray (Dasyatis brevis) skin

Chemical properties of fish gelatins differ from those of conventional mammalian sources, representing an attractive technological alternative for the food industry. Ray filleting generates a considerable amount of skin waste that can be used as a collagen source for gelatin extraction. Thus, this r...

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Библиографические подробности
Опубликовано в: :Food Sci Biotechnol
Главные авторы: Sántiz-Gómez, Marco Antonio, Mazorra-Manzano, Miguel Angel, Ramírez-Guerra, Hugo Enrique, Scheuren-Acevedo, Susana María, Navarro-García, Gerardo, Pacheco-Aguilar, Ramón, Ramírez-Suárez, Juan Carlos
Формат: Artigo
Язык:Inglês
Опубликовано: Springer Singapore 2018
Предметы:
Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC6484062/
https://ncbi.nlm.nih.gov/pubmed/31093432
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-0514-y
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