TY - JOUR
T1 - Instrumental texture profile analysis of gelatin gel extracted from grouper skin and commercial (bovine and porcine) gelatin gels
AU - Rahman, Mohammad Shafiur
AU - Al-Mahrouqi, Abdullah Issa
PY - 2009/9
Y1 - 2009/9
N2 - Mechanical compression was used to study the gelling characteristics of gelatin gels. Texture profile analysis (TPA) showed that the hardness of fish and mammalian gelatin increased significantly as the concentrations of gels increased. TPA attributes of 10% fish skin gel showed significant differences from those obtained from 20% and 30% gels. In bovine and porcine cases, such generic trends were not observed. Mechanical characteristics of 10% gels of gelatin from fish skin, determined from one cycle compression, were significantly lower than other sources of gelatin gels, while bovine and porcine gels did not show any significant differences. In the case of TPA, hardness of bovine gelatin gel was highest at 41 N for 10% gel, followed by porcine (30 N) then fish skin (5 N) gelatin gels. The gels prepared from different sources did not show any generic trends when all other mechanical attributes were considered.
AB - Mechanical compression was used to study the gelling characteristics of gelatin gels. Texture profile analysis (TPA) showed that the hardness of fish and mammalian gelatin increased significantly as the concentrations of gels increased. TPA attributes of 10% fish skin gel showed significant differences from those obtained from 20% and 30% gels. In bovine and porcine cases, such generic trends were not observed. Mechanical characteristics of 10% gels of gelatin from fish skin, determined from one cycle compression, were significantly lower than other sources of gelatin gels, while bovine and porcine gels did not show any significant differences. In the case of TPA, hardness of bovine gelatin gel was highest at 41 N for 10% gel, followed by porcine (30 N) then fish skin (5 N) gelatin gels. The gels prepared from different sources did not show any generic trends when all other mechanical attributes were considered.
KW - Cohesiveness
KW - Gelatin
KW - Grouper
KW - Hardness
KW - Texture
UR - http://www.scopus.com/inward/record.url?scp=77951458287&partnerID=8YFLogxK
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U2 - 10.1080/09637480902984414
DO - 10.1080/09637480902984414
M3 - Article
C2 - 19521895
AN - SCOPUS:77951458287
SN - 0963-7486
VL - 60
SP - 229
EP - 242
JO - International Journal of Food Sciences and Nutrition
JF - International Journal of Food Sciences and Nutrition
IS - SUPPL. 7
ER -