Gel properties of collagens from skins of cod (Gadus morhua) and hake (Merluccius merluccius) and their modification by the coenhancers magnesium sulphate, glycerol and transglutaminase

By M. Fernández-Dı́az, P. Montero, M. C. Gómez‐Guillén. 2001

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Characterisation of acid soluble collagen from skins of young and adult Nile perch (Lates niloticus) (2004, methodology): “Several studies have focused on the characterisation of different fish collagens (Piez, 1965; Rigby, 1968, Kimura & Ohno, 1987; Sato, Yoshinaka, Yoshiaki & Sato, 1989; Montero, Alvarez, Marti & Borderias 1995; Montero, Gomez-Guillen, & Borderias, 1999; Nagai & Suzuki, 2000; Sivakumar, Arichandran, S”
Characterizations of fish gelatin films added with gellan and κ-carrageenan (2007, unknown): “Chemical cross-linking agents, including salts and enzyme transglutaminase have been used to improve fish gelatin gel strength, rheological properties and to increase melting temperature (Fernández-Dı́az et al., 2001; Ko"odziejska et al., 2004; Sarabia, Gómez-Guillén, & Montero, 2000).”
Review: gelatin, source, extraction and industrial applications (2013, background): “Gelatin is a water soluble proteinaceous substance prepared by processes, which involve the destruction of the tertiary, secondary and to some extent the primary structure of native collagens [Fernandez-Diaz et al. 2001], specifi cally by the partial hydrolysis of collagen derived from the skin, whi”