Comparison of Water Gel Desserts from Fish Skin and Pork Gelatins Using Instrumental Measurements

Abstract

The objective of this study was to compare water gel desserts from various gelatins using instrumental measurements. The puncture test and texture profile analysis (TPA) with compression were determined at 25% and 75% deformation; the melting properties were determined rheologically by monitoring the change of storage modulus (G') with increasing temperature. The measurements with 25% deformation were always nondestructive, while measurements with 75% deformation were mostly destructive. Desserts made from Alaska pollock gelatin (AG) or gelatin mixtures containing AG were more resistant to the destruction caused by the large deformation than tilapia gelatin and pork gelatins. In addition, the gel dessert made from AG melted at a lower temperature than those from tilapia skin gelatin and pork gelatins, while desserts made from gelatin mixtures reflected the melting properties of the separate gelatins.

Optimization and physical properties of gelatin extracted from pangasius catfish (Pangasius sutchi) bone

“…The physical properties of catfish bone gelatin and comparisons with that of bovine are presented in Table 6. The gel strength of pangasius catfish bone gelatin (254 g) was comparable with bovine and much greater than other fish gelatin such as Lizardfish skin and bone (159 g Although the gel strength is one of the most important commercial criteria for gelatin, this parameter may not represent all the textural properties (Zhou and Regenstein 2007). Texture profile analysis (TPA) provides more information regarding physical characteristics of gelatin than gel strength and measures parameters such as hardness, springiness, cohesiveness, gumminess and chewiness from the TPA curve shown in Fig.…”

Processing optimization and characterization of gelatin from lizardfish (Saurida spp.) scales

“…The term gumminess could be obtained from the product of hardness multiplied by cohesiveness (Zhou & Regenstein, 2007) and also chewiness could be obtained from the product of hardness multiplied by cohesiveness and springiness (Yang et al, 2007). The lizardfish scales gelatin had a lower gel strength (268 g) than bovine gelatin (322 g).…”

The effect of drying temperature on mechanical properties of pig skin gelatin films El efecto de la temperatura de secado sobre las propiedades mecánicas de películas de gelatina de cerdo

“…It is widely used in the pharmaceutical industry for the manufacture of hard and soft gelatin capsules, coating tablets and microcapsules (Hussain & Maji, 2008;Reich, 1995), in the photography industry, where high-quality gelatin is used for coating photographic paper (Attridge, 1992;Kuge, Arisawa, Aoki, & Hasegawa, 2004). Within the food industry, it has a wide range of applications such as: gelatin desserts (Baziwane & He, 2003;Zhou & Regenstein, 2007), edible films (LopezCarballo, Hernandez-Munoz, Gavara, & Ocio, 2008), confectionery (DeMars & Ziegler, 2001), clarification agent (Cosme, Ricardo-Da-Silva, & Laureano, 2007), emulsifier (Surh, Decker, & McClements, 2006) and stabiliser (Alakali, Okonkwo, & Iordye, 2008).…”