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1860797147809579008
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INTELEK Repository
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to all authors
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Online Access
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https://intelek.unisza.edu.my/intelek/pages/search.php?search=!collection407072
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2019-01-09 22:16:34
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Restricted Document
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11555
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UniSZA
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5811-01-FH02-FBIM-19-24106.pdf
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Author
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oai_dc
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https://intelek.unisza.edu.my/intelek/pages/view.php?ref=11555
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11555 https://intelek.unisza.edu.my/intelek/pages/view.php?ref=11555 https://intelek.unisza.edu.my/intelek/pages/search.php?search=!collection407072 Restricted Document Article Journal application/pdf 4 1.6 Adobe Acrobat Pro DC 20 Paper Capture Plug-in Author to all authors to all authors 2019-01-09 22:16:34 5811-01-FH02-FBIM-19-24106.pdf UniSZA Private Access Improving Physicochemical Properties of Minced Fish by Adding Quail Bone Gelatin International Journal of Engineering & Technology The objective of this study was to compare the physicochemical properties (cooking yield, folding test, gel strength, expressible moisture, texture profile analysis, and color) of minced fish containing quail bone gelatin (QBG), commercial bovine gelatin (CBG), or commercial fish gelatin (CFG). QBG was prepared using two acid pretreaments: hydrochloric acid (QBGHCl) and citric acid (QBGc.a). The cooking yield of minced fish gels improved from 94.23% to 96.17–98.48% by the addition of gelatin. Addition of QBGHCl, QBGc.a, CBG, and CFG improved the folding test result from 1.00 to 2.00, reduced expressible moisture from 37.90% to 29.59, 30.19, 27.81, and 36.73%, respectively, and improved gel strength from 69.42 g.cm to 92.17, 96.5, 155.30, and 99.73 g.cm, respectively. Addition of gelatin also increased the hardness and decreased the whiteness of fish minced gels. Thus, the addition of QBG has potential as an alternative gelatin source for improving the physicochemical properties of minced fish. 7 4 102-105
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Improving Physicochemical Properties of Minced Fish by Adding Quail Bone Gelatin
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to all authors
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| summary |
The objective of this study was to compare the physicochemical properties (cooking yield, folding test, gel strength, expressible moisture, texture profile analysis, and color) of minced fish containing quail bone gelatin (QBG), commercial bovine gelatin (CBG), or commercial fish gelatin (CFG). QBG was prepared using two acid pretreaments: hydrochloric acid (QBGHCl) and citric acid (QBGc.a). The cooking yield of minced fish gels improved from 94.23% to 96.17–98.48% by the addition of gelatin. Addition of QBGHCl, QBGc.a, CBG, and CFG improved the folding test result from 1.00 to 2.00, reduced expressible moisture from 37.90% to 29.59, 30.19, 27.81, and 36.73%, respectively, and improved gel strength from 69.42 g.cm to 92.17, 96.5, 155.30, and 99.73 g.cm, respectively. Addition of gelatin also increased the hardness and decreased the whiteness of fish minced gels. Thus, the addition of QBG has potential as an alternative gelatin source for improving the physicochemical properties of minced fish.
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| title |
Improving Physicochemical Properties of Minced Fish by Adding Quail Bone Gelatin
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| title_full |
Improving Physicochemical Properties of Minced Fish by Adding Quail Bone Gelatin
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| title_fullStr |
Improving Physicochemical Properties of Minced Fish by Adding Quail Bone Gelatin
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| title_full_unstemmed |
Improving Physicochemical Properties of Minced Fish by Adding Quail Bone Gelatin
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| title_short |
Improving Physicochemical Properties of Minced Fish by Adding Quail Bone Gelatin
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| title_sort |
improving physicochemical properties of minced fish by adding quail bone gelatin
|