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Extraction and processing optimization of gelatin from fish (otolithes ruber) skin
, Article CHISA 2006 - 17th International Congress of Chemical and Process Engineering, Prague, 27 August 2006 through 31 August 2006 ; 2006 ; 8086059456 (ISBN); 9788086059457 (ISBN) ; Aminshahidi, B ; Meraj, F ; Sharif University of Technology
2006
Abstract
Gelatin is a denatured protein derived from collagen by thermohydrolysis and has a rheological property of thermo reversible transformation between sol & gel. Gelatin is one of the most important biopolymers, with widespread applications in the food, pharmaceutical, cosmetic and photographic industries. Gelatin is commercially made from skins and skeletons of bovine and porcine and mammalian gelatin has been intensively studied. However, mammalian gelatin is at risk for contamination with bovine spongiform encephalopathy and increase in demand for kosher and halal foods have created a demand for fish gelatin for food applications. Therefore, the objective of this study was to extract gelatin...