Physical and rheological properties of fish gelatin compared to mammalian gelatin

By I. Haug, K. Draget, O. Smidsrod. 2004

396 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Biomaterials, Food Science

View Paper: https://www.semanticscholar.org/paper/9dd0de2b6cda13b281476cd2db0d3bd4515af75f

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Animal Science and Zoology

1. P. Szpak

In Biomaterials

1. P. Szpak

In Food Science

1. A. Machado‐Lunkes
2. Evellin Balbinot
3. C. I. Weber
4. A. T. Alfaro
5. P. Szpak
6. I. B. Tonial

Citations in the corpus

• Fish Gelatin: Characteristics, Functional Properties, Applications and Future Potentials (2015, background): “levels result in only a moderate reduction [46].”
• Isolation and characterization of gelatin from the skins of skipjack tuna (Katsuwonus pelamis), dog shark (Scoliodon sorrakowah), and rohu (Labeo rohita) (2014, background): “was probably due to the reduced electrostatic interaction preventing ionic inter-chain bridging and gelation of fish gelatin (Haug et al., 2004). Setting time required for shark skin gelatin was significantly (p< 0.01) lower than rohu and tuna gelatins (Table 5). Gelling temperatures reported for Ni”
• Fish bone chemistry and ultrastructure: implications for taphonomy and stable isotope analysis (2011, background): “Furthermore, on the basis of a wide body data produced by the food chemistry industry, it is well established that fish collagen possesses different characteristics than mammalian collagen (Avena-Bustillos et al., 2006; Gudmundsson, 2002; Haug et al., 2004).”