Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 19 Issue 2
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- Pages.102-106
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- 1987
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- 0367-6293(pISSN)
Quality Comparison of Gelatins Manufactured from Raw and Scalded Pigskins
생박 및 탕박 돈피에서 생산된 젤라틴 품질비교
- Lee, Moo-Ha (Food Science and Technology Lab, Korea Advanced Institute of Science and Technology) ;
- Kim, Yang-Ha (Food Science and Technology Lab, Korea Advanced Institute of Science and Technology) ;
- Chung, Myung-Sub (Department of Animal Science, Ohio State University)
- Published : 1987.04.01
Abstract
In order to examine the appropriateness of types of pigskin as a raw material for gelatin production, comparison was made on the quality of gelatins made from raw and scalded pigskins. Raw and scalded pigskins were acidified in 1.7% HCl solution for 15-18 hr and then washed by tap water for 10 hr. After washing, pigskins were extracted at
젤라틴 생산을 위한 원료로서 알맞은 돈피의 종류를 조사하기 위해 생박 및 탕박한 돈피를 이용하여 생산된 젤라틴의 품질을 비교하였다. 돈피를 1.7% HCl 용액에서 15-18시간동안 팽윤시킨후 수돗물에서 9시간 동안 세척하였다. 세척된 돈피를
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