naa a22 4500 510726526 CHVBK 20180411082937.0 cr unu---uuuuu 180411e20130801xx s 000 0 eng 10.1007/s11947-012-0859-9 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0859-9 Enhancement of Functional Properties of Wami Tilapia ( Oreochromis urolepis hornorum) Skin Gelatin at Different pH Values [Elektronische Daten] [Alexandre da Trindade Alfaro, Gustavo Fonseca, Carlos Prentice-Hernández] The effects of several agents in two different concentrations and pH values (5.0 and 8.0) on the functional properties of tilapia (Oreochromis urolepis hornorum) skin gelatin were evaluated and compared using a control tilapia skin gelatin and a commercial mammalian gelatin. The addition of the agents (sucrose 4% and 8% (w/v), glycerol 5% and 10% (v/v), NaCl 0.3 and 0.8mol/L, MgCl2 0.3 and 0.8mol/L, MgSO4 0.3 and 0.8mol/L, KCl 0.3 and 0.8mol/L, and transglutaminase 10 and 15mg/mL) slightly increased the turbidity. There were different ratios of rheological properties depending on the agent, concentration, and pH. The addition of all agents increased the viscosity of the gelatin solution, mainly at pH 5.0. The addition of glycerol (10% (v/v)) raised viscosity up to 7.45cP. The setting time was prolonged by incorporating the agents. The gelatin samples with the addition of MgSO4 0.8mol/L showed higher gel strength than the mammalian gelatin, exhibiting values of 298 and 295gf at pH 5.0 and 8.0, respectively. Springer Science+Business Media, LLC, 2012 Tilapia nationallicence Skin nationallicence Gelatin nationallicence Agents nationallicence Functional properties nationallicence da Trindade Alfaro Alexandre Federal Technological University of Paraná (UTFPR), 85601-970, Francisco Beltrão, Paraná, Brazil aut Fonseca Gustavo Laboratory of Bioengineering, Faculty of Engineering, Federal University of Grande Dourados (UFGD), 79804-970, Dourados, Mato Grosso do Sul, Brazil aut Prentice-Hernández Carlos Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande (FURG), 96201-900, Rio Grande, Rio Grande do Sul, Brazil aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 2118-2127 1935-5130 6:8<2118 2013 6 11947 https://doi.org/10.1007/s11947-012-0859-9 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0859-9 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- da Trindade Alfaro Alexandre Federal Technological University of Paraná (UTFPR), 85601-970, Francisco Beltrão, Paraná, Brazil aut NATIONALLICENCE 700 1- Fonseca Gustavo Laboratory of Bioengineering, Faculty of Engineering, Federal University of Grande Dourados (UFGD), 79804-970, Dourados, Mato Grosso do Sul, Brazil aut NATIONALLICENCE 700 1- Prentice-Hernández Carlos Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande (FURG), 96201-900, Rio Grande, Rio Grande do Sul, Brazil aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 2118-2127 1935-5130 6:8<2118 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer