|
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
|
|
김진수/Kim, Jin Soo
하진환/조순영/김정균/강경수/이응호/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℃ 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℃, 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.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|