PHYSICO-CHEMICAL AND TEXTURAL PROPERTIES OF GELATINS AND WATER GEL DESSERTS FROM THE SKIN OF MARINE WATER FISHESJ.M. Koli, S.B. Patange, B.B. Nayak and G. Venkteshwarlu
The physico-chemical properties of fish skin gelatins extracted from marine water captured fishes viz Ghol fish, Leather jacket, Tiger toothed croaker and Pink perch were investigated and compared with commercial food grade mammalian skin gelatins. Water gel desserts prepared from these gelatins were analyzed for physical properties and texture profile. Among the fish skin gelatins, Ghol fish gelatin had the highest gel strength of 345.22 Bloom followed by Leather jacket skin gelatin (240.42 Bloom), Tiger toothed croaker skin gelatin (170.33 Bloom), Pink perch skin gelatin (140.55 Bloom) while incase of mammalian skin gelatin (350.70 Bloom). The melting point of fish skin gelatins was in the range of 20.10- 25.60 0C. Marine water fish skin gelatin desserts had significantly lower melting point than mammalian skin gelatin desserts which can help in better flavour release in dessert preparation. Ghol fish skin and Bovine skin gelatin desserts had similar gel strength, cohesiveness and springiness. Marine water skin gelatin desserts had less off odour compared to mammalian skin gelatin deserts.
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