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Rheological and sensory properties of fish gelatin gels as influenced by agar from Gracilaria tenuistipitata
Author(s) -
Sinthusamran Sittichoke,
Benjakul Soottawat,
Hemar Yacine
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13117
Subject(s) - gelatin , agar , food science , rheology , strain (injury) , chemistry , biology , biochemistry , materials science , bacteria , anatomy , genetics , composite material
Summary Agar extracted from Gracilaria tenuistipitata and commercial agars were incorporated into fish gelatin at various levels (0, 5, 10, 15 and 20% gelatin substitution). G. tenuistipitata agar ( GA ) had lower failure stress (~16 kP a) than commercial agar ( CA ) (~20 kP a). However, the former showed higher failure strain (~30%) with lower melting temperature (65.9 °C). The critical linear stress and failure stress of agar/gelatin mixed gels increased with increasing agar levels ( P < 0.05). At 15 and 20% of agar used, the mixed gels containing CA exhibited higher failure stress than those with added GA ( P < 0.05). Two melting points of agar/gelatin mixed gels were observed, corresponding to the melting temperatures of gelatin and agar gels. Nevertheless, the incorporation of agar lowered the likeness score of gelatin gel. Thus, both GA and CA had the impact on rheological property and the selected sensory characteristics of fish gelatin, depending on the level of substitution.