Show simple item record Alfaro, Alexandre da Trindade Fonseca, Gustavo Graciano Prentice-Hernández, Carlos 2014-08-20T22:11:07Z 2014-08-20T22:11:07Z 2013
dc.identifier.citation ALFARO, Alexandre da Trindade; FONSECA, Gustavo Graciano; PRENTICE-HERNÁNDEZ, Carlos. Enhancement of Functional Properties of Wami Tilapia (Oreochromis urolepis hornorum) Skin Gelatin at Different pH Values. Food Bioprocess Technol, v. 6, n. 8, p. 2118–2127, 2013. Disponível em: <>. Acesso em: 25 jul. 2014. pt_BR
dc.identifier.issn 1935-5149
dc.description.abstract The effects of several agents in two different concentrations and pH values (5.0 and 8.0) on the functional properties of tilapia (Oreochromis urolepis hornorum) skin gelatin were evaluated and compared using a control tilapia skin gelatin and a commercial mammalian gelatin. The addition of the agents (sucrose 4 % and 8 % (w/v), glycerol 5 % and 10 % (v/v), NaCl 0.3 and 0.8 mol/L, MgCl2 0.3 and 0.8 mol/L,MgSO4 0.3 and 0.8 mol/L, KCl 0.3 and 0.8 mol/L, and transglutaminase 10 and 15 mg/mL) slightly increased the turbidity. There were different ratios of rheological properties depending on the agent, concentration, and pH. The addition of all agents increased the viscosity of the gelatin solution, mainly at pH 5.0. The addition of glycerol (10 % (v/v)) raised viscosity up to 7.45 cP. The setting time was prolonged by incorporating the agents. The gelatin samples with the addition of MgSO4 0.8 mol/L showed higher gel strength than the mammalian gelatin, exhibiting values of 298 and 295gf at pH 5.0 and 8.0, respectively. pt_BR
dc.language.iso eng pt_BR
dc.rights restrict access pt_BR
dc.subject Tilapia pt_BR
dc.subject Skin pt_BR
dc.subject Gelatin pt_BR
dc.subject Agents pt_BR
dc.subject Functional properties pt_BR
dc.title Enhancement of Functional Properties of Wami Tilapia (Oreochromis urolepis hornorum) Skin Gelatin at Different pH Values pt_BR
dc.type article pt_BR
dc.identifier.doi 10.1007/s11947-012-0859-9 pt_BR

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