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dc.contributor.author Alfaro, Alexandre da Trindade
dc.contributor.author Fonseca, Gustavo Graciano
dc.contributor.author Balbinot, Evellin
dc.contributor.author Machado, Alessandra
dc.contributor.author Prentice-Hernández, Carlos
dc.date.accessioned 2014-08-21T23:14:07Z
dc.date.available 2014-08-21T23:14:07Z
dc.date.issued 2013
dc.identifier.citation ALFARO, Alexandre da Trindade et al. Physical and chemical properties of wami tilapia skin gelatin. Food Sci. Technol., v. 33, n. 3, p. 592-595, 2013. Disponível em: <http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300031&lng=en&nrm=iso&tlng=en>. Acesso em: 25 jul. 2014. pt_BR
dc.identifier.issn 0101-2061
dc.identifier.uri http://repositorio.furg.br/handle/1/4498
dc.description.abstract Gelatin was extracted from the skin of tilapia (Oreochromis urolepis hornorum) and characterized according to its physical and chemical properties. It had pH 4.66, which is slightly higher than the values reported for gelatins processed by acid solubilization. In general, the ionic content was low, and the average yield of the process was 5.10 g/100 g. The proximal composition of the gelatin was similar to that of the commercial gelatins, with slightly higher moisture content. The tilapia skin gelatin had whitish-yellow color and average turbidity of 67 NTU. pt_BR
dc.language.iso eng pt_BR
dc.rights open access pt_BR
dc.subject Fish Gelatin pt_BR
dc.subject Skin pt_BR
dc.subject Oreochromis Urolepis Hornorum pt_BR
dc.subject Properties pt_BR
dc.title Physical and chemical properties of wami tilapia skin gelatin pt_BR
dc.type article pt_BR
dc.identifier.doi http://dx.doi.org/10.1590/S0101-20612013005000069 pt_BR


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