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KMID : 0380619930250060716
Korean Journal of Food Science and Technology
1993 Volume.25 No. 6 p.716 ~ p.723
The Suitable Processing Condition for Gelatin Preparation from Yellowfin Sole Skin
±èÁø¼ö/Kim, Jin Soo
ÇÏÁøȯ/Á¶¼ø¿µ/±èÁ¤±Õ/°­°æ¼ö/ÀÌÀÀÈ£/Ha, Jin Hwan/Cho, Soon Yeong/Kim, Jeong Gyun/Kang, Kyung Soo/Lee, Eung Hoo
Abstract
To utilize effectively fish skin wasted from fish processing, a yellowfin sole skin gelatin was prepared by alkaline extraction method and the physico-chemical properties were examined. Conditions for the suitable extraction and decolorization for gelatin preparation from yellowfin sole skin are as follows: the skin is limed with 1.5% calcium hydroxide solution at 5¡É for 5 days, washed throughly with tap water, extracted with 6 volumes of water (pH 5.0¡­7.0) to dehydrated skin for 3 hours at 50¡É, and then bleached with 3% activated carbon. Though yellowfin sole skin gelatin was prepared under above condition, the physico-chemical property values such the melting point and gelling point of that were lower than those of pork skin gelatin. Therefore, the purified yellowfin sole skin gelatin requires a suitable modification operation for more a good quality gelatin manufacture.
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