Loading…
Effects of Selected Process Parameters on Physical and Sensorial Properties of Yellowfin Tuna (Thunnus albacares) Skin Gelatin
Four potential input variables, namely, acid concentration (0.01–0.1 mol/L), pretreatment time (1–3 h), extraction temperature (40–55C) and extraction time (1–6 h) were investigated to identify the key factors that affect gelatin yield and the physical (gel strength, viscosity and melting point) and...
Saved in:
Published in: | Journal of food process engineering 2014-10, Vol.37 (5), p.461-473 |
---|---|
Main Authors: | , , |
Format: | Magazinearticle |
Language: | English |
Subjects: | |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Summary: | Four potential input variables, namely, acid concentration (0.01–0.1 mol/L), pretreatment time (1–3 h), extraction temperature (40–55C) and extraction time (1–6 h) were investigated to identify the key factors that affect gelatin yield and the physical (gel strength, viscosity and melting point) and sensorial (color, odor and overall liking) properties of gelatin produced from yellowfin tuna (Thunnus albacares) skins. For all processes employed, a preliminary two‐step alkaline pretreatment was applied using a 0.2 mol/L sodium hydroxide solution for 30 min for each step. Factorial analysis indicated that acid concentration, extraction temperature and time, as well as the interaction term extraction temperature × extraction time were significant for gelatin yield, while acid concentration and the interaction term acid concentration × extraction time were important for the physical properties of gelatin (P |
---|---|
ISSN: | 0145-8876 1745-4530 |
DOI: | 10.1111/jfpe.12103 |