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Effects of Extraction Conditions on the Sensory and Instrumental Characteristics of Fish Gelatin Gels

✍ Scribed by G. Boran; H.T. Lawless; J.M. Regenstein

Book ID
111406571
Publisher
Institute of Food Technologists
Year
2010
Tongue
English
Weight
342 KB
Volume
75
Category
Article
ISSN
0022-1147

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## Abstract Studies have been made on gelatine gels containing inorganic salts and ionic surfactants, with the aim of learning about factors that influence the structural make‐up of hydrogels. Gel‐sol transition temperature, __T__~m~, was studied by a micro capillary‐visco‐meter, gel‐elasticity, __