UV treatments on the physicochemical properties of tilapia skin and pig skin gelatin.
Tilapia skin gelatin, pig skin gelatin, and their mousse premixes were exposed to UV irradiation for 103, 206, and 309 kJ/cm(2). All samples after 309 kJ/cm(2) exposure exhibited a significant increase in gel strength, gel forming ability as well as viscosity of solutions. It was shown that UV treatment could also improve the pig skin gelatin foam stability and foam formation ability compared to those of tilapia skin gelatin. Nevertheless, the panelists gave the lowest scores to mousse made with 309 kJ/cm(2) UV-irradiated premix mousse pig skin gelatin. Tilapia skin gelatin could be used as a substitute ingredient for premix mousse made from pig skin gelatin.
Department of Food Science, National Taiwan Ocean University, Keelung, Republic of China.
C K
CK
Wu
Department of Food Science, National Taiwan Ocean University, Keelung, Republic of China.
J S
JS
Tsai
Department of Food Science, National Taiwan Ocean University, Keelung, Republic of China.
Z Y
ZY
Chen
Department of Food Science, National Taiwan Ocean University, Keelung, Republic of China Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung, Republic of China sungwill@mail.ntou.edu.tw.
W C
WC
Sung
D000596:Amino Acids / Q000032:analysis; D000818:Animals; D055598:Chemical Phenomena; D045703:Emulsifying Agents / Q000737:chemistry; D005223:Fats / Q000737:chemistry; D005502:Food; D005780:Gelatin / Q000737:chemistry* / Q000528:radiation effects; D005782:Gels / Q000737:chemistry; D011506:Proteins / Q000032:analysis; D012677:Sensation; D012867:Skin / Q000737:chemistry* / Q000528:radiation effects; D012996:Solutions / Q000737:chemistry; D017550:Spectroscopy, Fourier Transform Infrared; D013552:Swine; D017210:Tilapia; D014466:Ultraviolet Rays; D014783:Viscosity; D014867:Water / Q000737:chemistry
D000596:Amino Acids; D045703:Emulsifying Agents; D005223:Fats; D005782:Gels; D011506:Proteins; D012996:Solutions; D014867:Water; D005780:Gelatin
Gelatin; UV treatment; gel strength; premix mousse; tilapia skin