The effects of different dissolving temperatures, dissolving time, fish gelatin concentration, and polysaccharides on the rheology, texture, and microstructure of tilapia skin gelatin were investigated. Results showed that dissolving temperature and dissolving time had no significant effects on the rheological properties of tilapia skin gelatin. The gel point and melting point of the fish gelatin system could be significantly increased by increasing fish gelatin concentration, both of which were still lower than 30 ℃. Low acyl gellan gum, high acyl gellan gum, and carrageenan significantly increased the melting point of the complex system, all of which were above 45 ℃. Therefore, the appropriate dissolving temperature, dissolving time, and fish gelatin concentration can be selected according to the production demand and economy. Moreover, low acyl gellan gum, high acyl gellan gum or carrageenan can be added to increase the melting point of the complex system, and therefore fish gelatin products can be circulated at room temperature.
WANG Zhuqing
,
ZHANG Lili
,
LIU Zhi
,
TANG Jiali
,
WANG Ruoyu
,
LIU Wenxuan
,
WANG Xinyu
,
CUI Linlin
. Factors and conditions for improving gel properties and thermal stability of tilapia skin gelatin[J]. Food and Fermentation Industries, 2022
, 48(24)
: 226
-232
.
DOI: 10.13995/j.cnki.11-1802/ts.029530
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