Characterization of gelatins from Nile tilapia skins preserved by freezing and salting
Abstract
After Nile tilapia skin was preserved using the methods of freezing and dry salting, characteristics of skin gelatin were evaluated with regard to yield, rheological features and physical and chemical properties. Preservation was performed after filleting, at which time skins were either frozen (-18°C) for 7 days or salted (25°C) for 7 days. Although no differences (p > 0.05) were observed with respect to humidity, protein, lipid, ash and...
Paper Details
Title
Characterization of gelatins from Nile tilapia skins preserved by freezing and salting
Published Date
Aug 29, 2019
Journal
Volume
40
Issue
6
Pages
2581 - 2581
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