Strong fish gelatin hydrogels double crosslinked by transglutaminase and carrageenan

2021 ◽  
pp. 131873
Author(s):  
Hongrui Chen ◽  
Di Wu ◽  
Wuchao Ma ◽  
Chao Wu ◽  
Jia Liu ◽  
...  
Keyword(s):  
Fish Gelatin

Technology and Formation Improvement of Consumer Properties of Cold Appetizers from a Silver Carp in the Roll Form

Food Industry ◽  
2019 ◽  
Vol 4 (4) ◽  
pp. 14-22
Author(s):  
Olesya Sergeevna ◽  
Adelya Bekesheva
Keyword(s):  
Fatty Acids ◽  
Food Industry ◽  
Raw Materials ◽  
Silver Carp ◽  
Essential Amino Acids ◽  
Development Stage ◽  
Roll Forming ◽  
Fish Gelatin ◽  
Organoleptic Characteristics ◽  
Food Value

At the present development stage of fish culinary production special significance has range expanding and technology improving for the following purposes: the available fish resources use; the organoleptic characteristics improvement and the nutritional value and competitiveness increase of products manufactured at the enterprises of the food industry. This study concerns the technology and the consumer properties formation improvement of cold appetizers from silver carp in the form of a roll. Unlike traditional the developed products consist of fillet of a bighead silver carp on a skin and an original stuff from egg, vegetables and mushrooms. The researchers conducted study using conventional and special methods. They recommended to introduce gelatin in a dry powdered at the stage of roll forming form in a recipe of the developed fish rolls. A man tested fish gelatin as anew consistency regulator of the developed products. The traditional and fish gelatin use allows to increase the yield of fish cold appetizers in the form of a roll by 8.0 %. When adding gelatin, there was an improvement in consistency and sensory perception of the product as a whole. The analysis results of biological value showed that the developed dishes, being an important additional source of protein and essential amino acids such as threonine, lysine, valine, may well improve the ration balance. The fatty acids ratio in fish rolls prepared according to new recipes is close to the ideal fat in the ratio of saturated, monounsaturated and polyunsaturated fatty acids (35:45:20) and is determined mainly by the composition of fatty acids in silver carp fat. The developed production will allow to expand the range of the food industry enterprises by cold fish appetizers of high quality and food value from available fish raw materials.

scholarly journals Thermal structuring of fish gelatin

2021 ◽  
Vol 640 (3) ◽  
pp. 032011
Author(s):  
O S Iakubova ◽  
A A Bekesheva ◽  
I Iu Aleksanian ◽  
Iu A Maksimenko
Keyword(s):  
Fish Gelatin

Incorporation of graphene oxide to enhance fish gelatin as bio-packaging material

2021 ◽  
Vol 28 ◽  
pp. 100679
Author(s):  
A. Nor Adilah ◽  
C. Gun Hean ◽  
Z.A. Nur Hanani
Keyword(s):  
Graphene Oxide ◽  
Packaging Material ◽  
Fish Gelatin

Fish gelatin as an alternative to mammalian gelatin for food industry: A meta-analysis

LWT ◽  
2021 ◽  
Vol 141 ◽  
pp. 110899
Author(s):  
Supatchayaporn Nitsuwat ◽  
Pangzhen Zhang ◽  
Ken Ng ◽  
Zhongxiang Fang
Keyword(s):  
Food Industry ◽  
Meta Analysis ◽  
Fish Gelatin

scholarly journals Synergistic Effect of Halloysite Nanotubes and Glycerol on the Physical Properties of Fish Gelatin Films

Polymers ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 1258 ◽  
Author(s):  
Xiaohu Qiang ◽  
Songyi Zhou ◽  
Zhuo Zhang ◽  
Qiling Quan ◽  
Dajian Huang
Keyword(s):  
Water Resistance ◽  
Water Solubility ◽  
Composite Films ◽  
Halloysite Nanotubes ◽  
Light Transmittance ◽  
Fish Gelatin ◽  
Moisture Uptake ◽  
Casting Method ◽  
Gelatin Films ◽  
Light Region

Fish gelatin (FG)/glycerol (GE)/halloysite (HT) composite films were prepared by casting method. The morphology of the composite films was observed by scanning electron microscopy (SEM). The effects of HT and GE addition on the mechanical properties, water resistance and optical properties of the composites were investigated. Results showed that with increasing GE content, the elongation at composite breaks increased significantly, but their tensile strength (TS) and water resistance decreased. SEM results showed that GE can partly promote HT dispersion in composites. TS and water resistance also increased with the addition of HTs. Well-dispersed HTs in the FG matrix decreased the moisture uptake and water solubility of the composites. All films showed a transparency higher than 80% across the visible light region (400–800 nm), thereby indicating that light transmittance of the resulting nanocomposites was slightly affected by GE and HTs.

Properties of films from fish gelatin prepared by molecular modification and direct addition of oxidized linoleic acid

2019 ◽  
Vol 88 ◽  
pp. 291-300 ◽  
Author(s):  
Wipawee Theerawitayaart ◽  
Thummanoon Prodpran ◽  
Soottawat Benjakul ◽  
Pornsatit Sookchoo
Keyword(s):  
Linoleic Acid ◽  
Fish Gelatin ◽  
Molecular Modification ◽  
Direct Addition
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