Effects of Acidulants on the Rheological Properties of Gelatin Extracted from the Skin of Tilapia (Oreochromis mossambicus)

This study aimed to evaluate the effects of lactic acid (LA), citric acid (CA), and malic acid (MA) varying in concentration (0.5–2.0% w/w) on the rheological properties of fish gelatin (1.5–6.67% w/w) obtained from the skin of tilapia (Oreochromis mossambicus). The addition of LA, CA, or MA in gela...

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Detalles Bibliográficos
Autores principales: Zhou, Qijia, Zhang, Zhiping, Huang, Yiqun, Niu, Lihong, Miao, Junjian, Lai, Keqiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497695/
https://www.ncbi.nlm.nih.gov/pubmed/36140939
http://dx.doi.org/10.3390/foods11182812

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497695/
https://www.ncbi.nlm.nih.gov/pubmed/36140939
http://dx.doi.org/10.3390/foods11182812

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