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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/43392

Title: UV treatments on the physicochemical properties of tilapia skin and pig skin gelatin
Authors: Wu CK;Tsai JS;Chen ZY;Sung WC
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: Gelatin;UV treatment;gel strength;premix mousse;tilapia skin
Date: 2015-06
Issue Date: 2017-07-25T08:18:54Z
Publisher: Food Science andTechnology International
Abstract: Abstract:Tilapia skin gelatin, pig skin gelatin, and their mousse premixes were exposed to UV irradiation for 103, 206, and 309 kJ/cm(2). All samples after 309 kJ/cm(2) exposure exhibited a significant increase in gel strength, gel forming ability as well as viscosity of solutions. It was shown that UV treatment could also improve the pig skin gelatin foam stability and foam formation ability compared to those of tilapia skin gelatin. Nevertheless, the panelists gave the lowest scores to mousse made with 309 kJ/cm(2) UV-irradiated premix mousse pig skin gelatin. Tilapia skin gelatin could be used as a substitute ingredient for premix mousse made from pig skin gelatin.
Relation: 21(4), pp.284-294
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/43392
Appears in Collections:[食品科學系] 期刊論文

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