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Título

The role of salt washing of fish skins in chemical and rheological properties of gelatin extracted

Autor Giménez, Begoña ; Gómez Guillén, M. C. ; Montero García, Pilar
Palabras clave Salt
Fish gelatin
Viscoelastic properties
Extraction
Gel strength
Washing
Fecha de publicación 2005
EditorElsevier
Citación Food Hydrocolloids 19: 951- 957 (2005)
ResumenDover sole (Solea vulgaris) skins were washed with different salt solutions previous to gelatin extraction by a mild acid pre-treatment. The effects of NaCl, KCl, MgCl2, MgSO4 and no-salt washing on the mineral content, yield of extraction, molecular weight distribution, gel strength, aggregation phenomena and viscoelastic properties of gelatin newly dissolved and after overnight cold maturation were evaluated. Skin washing with NaCl and KCl induced noticeable changes in molecular weight distribution, and consequently in gel strength and rheological properties, especially when compared with unsalted gelatin preparations. However, salts containing Mg2+ gave rise to the retaining of this bivalent cation in the resultant gelatin, which is detrimental to the gelatin quality. © 2004 Published by Elsevier Ltd.
URI http://hdl.handle.net/10261/102245
DOI10.1016/j.foodhyd.2004.09.012
Identificadoresdoi: 10.1016/j.foodhyd.2004.09.012
issn: 0268-005X
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