CHARACTERISTICS OF GELATIN FROM SWIM BLADDER OF YELLOWFIN TUNA (THUNNUS ALBACORES) AS INFLUENCED BY EXTRACTING TEMPERATURES
Gelatin was extracted from the swim bladder of yellowfin tuna (Thunnus albacores) at different temperatures (60, 70 and 80°C) with the extraction yields of 35.6%, 41.1% and 47.3% (dry<br />weight basis), respectively. The α-chains of gelatin decreased with increasing extraction temperatures.&l...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Chiriotti Editori
2015-09-01
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| Series: | Italian Journal of Food Science |
| Online Access: | http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/280 |