Type-A gelatine was extracted from skins and bones of lizard fish and analysed for functional and chemical properties. Bloom gel strength was 159.14±14 and 135±7.9g, respectively, for skin and bone gelatines compared to 2243±7.7 for porcine gelatine (P<0.05). Gelatine from skin and bone exhibited higher viscosity and lower setting temperature than porcine gelatine. Skin gelatine had higher amino acid composition than bone gelatine, with a total amino acid content of about 21.71% and 19.83% for skin and bone respectively. Alpha chains were higher than pi and 6 components in skin and bone gelatine. Both bone and skin gelatines contained peptides with low molecular weight (<a). The differences in functional properties between the skin and bone gelatines appeared to be related to differences in amino acid composition and molecular weight distribution of the gelatines......
Taheri, A., Abedian, A., & Behnam, S. (2010). Gelatine properties made from skin and bone of Lizard fish (Saurida tumbil). Iranian Scientific Fisheries Journal, 18(4), 125-136. doi: 10.22092/isfj.2010.115538
MLA
A. Taheri; A. Abedian; Sh. Behnam. "Gelatine properties made from skin and bone of Lizard fish (Saurida tumbil)". Iranian Scientific Fisheries Journal, 18, 4, 2010, 125-136. doi: 10.22092/isfj.2010.115538
HARVARD
Taheri, A., Abedian, A., Behnam, S. (2010). 'Gelatine properties made from skin and bone of Lizard fish (Saurida tumbil)', Iranian Scientific Fisheries Journal, 18(4), pp. 125-136. doi: 10.22092/isfj.2010.115538
VANCOUVER
Taheri, A., Abedian, A., Behnam, S. Gelatine properties made from skin and bone of Lizard fish (Saurida tumbil). Iranian Scientific Fisheries Journal, 2010; 18(4): 125-136. doi: 10.22092/isfj.2010.115538
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