Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 26 Issue 6
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- Pages.683-689
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- 1994
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- 0367-6293(pISSN)
Improvement on the Functional Properties of Gelatin Prepared from the Yellowfin Sole Skin by Precipitation with Ethanol
알코올처리에 의한 각시가자미껍질 젤라틴의 기능성 개선
- Kim, Jin-Soo (Department of Fisheries Processing, Tong-yeong National Fisheries College) ;
- Lee, Eung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan)
- Published : 1994.12.01
Abstract
With a view to utilizing effectively fish skin wastes from marine manufactory, a gelatin solution extracted from yellowfin sole skin was fractionated by precipitation with ethanol, and then the functional and physico-chemical properties for the fractionated gelatin were determined. Ethanol was added up to 50% of ethanol content to a gelatin solution extracted from yellowfin sole skin, then the mixture was left to stand at