title: Characterization of wami tilapia (Oreochromis urolepis hornorum) skin gelatin: microbiological, rheological and structural properties.
abstract: Gelatin was extracted from the skin of tilapia (Oreochromis urolepis hornorum) and its microbiological, rheological and structural properties were characterized. The tilapia skin gelatin presented typical molecular weight distribution of type I collagen with contents of imino acids (proline + hydroxyproline) of 21.67%. Gel strength and viscosity values were 221 ± 5.68 g and 5.98 ± 0.34 cP, respectively, with the maturation time of 18 ± 1 h, and both parameters increased with the maturation time. Melting and gelling points of 25 degrees C and 21 degrees C, respectively, were obtained for tilapia skin gelatin. The gelatin presented microbiological standards in accordance with the Brazilian Legislation.
authors.forename: Alexandre Da Trindade
authors.initials: Ada T
authors.lastname: Alfaro
authors.forename: Gustavo Graciano
authors.initials: GG
authors.lastname: Fonseca
authors.forename: Evellin
authors.initials: E
authors.lastname: Balbinot
authors.forename: Carlos
authors.initials: C
authors.lastname: Prentice
mesh_terms: D000596:Amino Acids / Q000032:analysis; D000818:Animals; D001419:Bacteria / Q000302:isolation & purification; D001938:Brazil; D055598:Chemical Phenomena; D004548:Elasticity; D005516:Food Microbiology; D005780:Gelatin / Q000737:chemistry* / Q000302:isolation & purification; D008970:Molecular Weight; D012212:Rheology; D012867:Skin / Q000737:chemistry*; D017210:Tilapia; D014783:Viscosity
chemical_list: D000596:Amino Acids; D005780:Gelatin