Quality comparison of gelatins manufactured from raw and scalded pigskins
1987
Lee, M.H. | Kim, Y.H. (Korea Advanced Inst. of Science and Technology, Seoul (Korea R.). Food Science and Technology Lab.) | Chung, M.S. (Ohio State Univ., Ohio (USA). Dept. of Animal Science)
In order to examine the appropriateness of types of pigskin as a raw material for gelatin production, comparison was made on the quality of gelatins made from raw and scalded pigskins. Raw and scalded pigskins were acidified in 1.7 % HCl solution for 15-18 hr and then washed by tap water for 10 hr. After washing, pigskins were extracted at 60 deg C, 70 deg C and 80 deg C to produce gelatins. Gelatins from raw pigskins appeared to be better in gel strength than those from scalded ones at all extraction temperatures. Gelatin yield was high1516er with raw than with scalded pigskins. The increase of extraction temperature, resulted in the decrease in gel strength and viscosity. More colored gelatins were produced with increasing extraction temperature in both raw materials. Electrophoretic pattern of gelatins showed that higher molecular weight fractions decreased with the increase of extraction temperature and pigskin gelatin had more complicated molecular composition than that of type B gelatin (alkali-treated gela
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