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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/37533

Title: Impact of ultraviolet treatment on improving gel strength of tilapia skin gelatin
Authors: Cheng-Kuo Wua;Jenn-Shou Tsaia;Wen-Chieh Sung
Contributors: åœ‹ç«‹è‡ºç£æµ·æ´‹å¤§å­¸:食品科學系
Date: 2014
Issue Date: 2016-03-14T03:13:49Z
Publisher: International Journal of Food Properties
Abstract: Abstract
Fish gelatin was exposed to ultraviolet treatment from 3 to 24 h. Ultraviolet-treated fish gelatin, after 6 h exposure exhibited the highest increase in gel strength. It was shown that doses above 9 h on tilapia gelatin can gradually decrease the gel strength. Partial insolubility of fish gelatin after more than 3 h of ultraviolet treatment was observed. Ultraviolet treatment did not change the Fourier transform infrared spectra of all ultraviolet-treated fish gelatin and control fish gelatin sample. The distribution of the molecular weights of gelatin treated with 3 to 24 h ultraviolet irradiation remained unchanged.
Relation: 8(8),pp.1702-1706
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/37533
Appears in Collections:[食品科學系] 期刊論文

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