Physico-Chemical Properties of Edible Gelatin Film from Arrowtooth Flounder (Atheresthes Stomias) Skin

Abstract:

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Fish wastes such as bones and skins, has been under-utilized. Gelatin was extracted from frozen Arrowtooth flounder (Atheresthes stomias) skin (AFS), and the edible gelatin film was successfully prepared. The results showed that the proximate composition of moisture, protein, lipid and ash of the extracted gelatin was 6.0 %, 92.8 %, 0.31 % and 0.39 %, respectively. The pH, bloom strength and viscosity of gelatin was 6.0, 234.8 g and 4.3 mPa.s, respectively. The tensile strength (TS), elongation at break (EAB), solubility and the prepared edible film were 10.3 MPa, 51.4 %, 98.3 %, and the film was transparent.

Info:

Periodical:

Advanced Materials Research (Volumes 328-330)

Edited by:

Liangchi Zhang, Chunliang Zhang and Zichen Chen

Pages:

1408-1412

DOI:

10.4028/www.scientific.net/AMR.328-330.1408

Citation:

J. W. Li et al., "Physico-Chemical Properties of Edible Gelatin Film from Arrowtooth Flounder (Atheresthes Stomias) Skin", Advanced Materials Research, Vols. 328-330, pp. 1408-1412, 2011

Online since:

September 2011

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Price:

$35.00

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