Preparation and characterisation of gelatins from the skins of sin croaker (Johnius dussumieri) and shortfin scad (Decapterus macrosoma)

CS Cheow; MS Norizah; ZY Kyaw; NK Howell

doi:10.1016/j.foodchem.2006.01.046

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Preparation and characterisation of gelatins from the skins of sin croaker (Johnius dussumieri) and shortfin scad (Decapterus macrosoma)

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Preparation and characterisation of gelatins from the skins of sin croaker (Johnius dussumieri) and shortfin scad (Decapterus macrosoma)

CS Cheow, MS Norizah, ZY Kyaw and NK Howell

FOOD CHEMISTRY, Vol.101(1), pp.386-391

01/01/2007

DOI: https://doi.org/10.1016/j.foodchem.2006.01.046

Abstract

Science & Technology

Physical Sciences

Life Sciences & Biomedicine

Chemistry

Applied

Food Science & Technology

Nutrition & Dietetics

Chemistry

CHEMISTRY

APPLIED

FOOD SCIENCE & TECHNOLOGY

NUTRITION & DIETETICS

fish gelatin

bloom strength

viscoelasticity

melting temperature

amino acid composition

FISH

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Title: Preparation and characterisation of gelatins from the skins of sin croaker (Johnius dussumieri) and shortfin scad (Decapterus macrosoma)
Creators: CS Cheow
MS Norizah
ZY Kyaw
NK Howell
Publication Details: FOOD CHEMISTRY, Vol.101(1), pp.386-391
Publisher: ELSEVIER SCI LTD
Date published: 01/01/2007
Date submitted: 17/05/2017
Identifiers: 99516698502346
Academic Unit: University of Surrey
Language: English
Resource Type: Journal article

Preparation and characterisation of gelatins from the skins of sin croaker (Johnius dussumieri) and shortfin scad (Decapterus macrosoma)

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