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. and 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
Taheri, A. , , Abedian, A. , and Behnam, S. . "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
CHICAGO
A. Taheri , A. Abedian and S. 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
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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