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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/39682

Title: Functional characteristics and quality of ultraviolet-irradiated partially insoluble fish gelatin as shark fin analogs
Authors: Chia Chi Chiang
Jenn Shou Tsai
Wen Chieh Sung
Yu Wei Chang
Chang Shu Liu
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: UV treatments
fish gelatin
shark fin analogs
tilapia
Date: 2016-01
Issue Date: 2016-12-28T01:19:49Z
Publisher:  Journal of Marine Science and Technology
Abstract: Abstract: Tilapia skin gelatin powder was used to parpare shark fin analogs. Experimental samples were exposed to ultraviolet (UV) irradiation at 612, 1224, 1836, 2448, 3060, and 3672 mJ/cm 2. Fish gelatin exposed to UV at 1836 mJ/cm 2 became partially insoluble. UV exposure reduced the transmittance of amide I at 1630 cm-1 , amide II at 1480-1575 cm-1 , and amide III at 1237 cm-1 in Fourier transform infrared spectra. UV treatment at 612 mJ/cm 2 significantly reduced the gel strength of fish gelatin, whereas higher UV exposure increased the gel strength. UV irradiation at up to 3060 mJ/cm 2 increased the b* value (yellowness) of gelatin powder, and UV irradiation at 3672 mJ/cm 2 reduced the gelatin particle size from a mean length of 0.43 mm and a mean width of 0.25 mm to 0.29 and 0.2 mm, respectively. Hence, UV irradiation of fish gelatin at 612 mJ/cm 2 can significantly prevent cooking loss by 32.6%. UV-irradiated fish gelatin can be applied as a structural ingredient for preparing shark fin analogs.
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/39682
Appears in Collections:[食品科學系] 期刊論文

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