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Rheological Properties of Fish Gelatins
Author(s) -
Gudmundsson M.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb09522.x
Subject(s) - gelatin , chemistry , food science , fish <actinopterygii> , tilapia , fishery , chromatography , biochemistry , biology
The rheological properties of fish gelatins (cod, megrim, tuna, and tilapia) and conventional gelatin (bovine and porcine) were compared. The different fish gelatins had from low to high viscosity values. They also had from low to high gel strength values. However, they had lower melting and gelling temperatures than gels from conventional gelatins. Cold‐water fish gelatins were more different from conventional gelatins than warm water fish gelatins reflecting the different amino acid composition, as cold‐water fish gelatins are low in imino acids. Binary blends of cod and other fish or conventional gelatins seemed to be completely compatible.