Applied Biological Chemistry
- Volume 39 Issue 3
- /
- Pages.218-221
- /
- 1996
- /
- 2468-0834(pISSN)
- /
- 2468-0842(eISSN)
Effect of additives on physical properties of yellowfin sole skin gelatin prepared by ethanol fractional precipitation
알코올처리 각시가자미껍질 젤라틴의 물리적 특성에 미치는 첨가물의 영향
-
Cho, Soon-Yeong
(Department of Food Science, Kangnung National University)
;
- Ha, Jin-Hwan (Department of Food Science and Technology, Cheju National University) ;
- Lee, Eung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
-
Kim, Jin-Soo
(Department of Marine Food Science and Technology, Gyeongsang National University)
- Published : 1996.09.30
Abstract
With a view to increase utility of ethanol fractioned fish skin gelatin as a food source, efforts of additives on physical properties of the gelatin were investigated. The physical properties such as gel strength, melting Point, gelling point and viscosity of both ethanol-treated and untreated gelatins were improved by adding ferric ion, sugar and ethanol to the gelatin sol, but were deteriorated by the added sodium chloride and acids. Insignificant difference in effect of physical properties on additives such as sodium chloride, sugar and ethanol between ethanol-treated and untreated gelatins were not observed. However, the effect of ferric ion and acids on the physical properties of ethanol-treated gelatin has a greater than that of untreated gelatin.
가공적성이 우수한 알코올처리 각시가자미껍질 젤라틴을 식품산업소재로 이용하기 위한 기초자료를 얻을 목적으로 가공시 많이 이용하거나 혼입될 우려가 있는 철이온, 식염, 당, 산 및 알코을 등에 의한 알코올처리 젤라틴의 물리적 특성의 변화를 무처리 젤라틴과 비교하여 검토하였다. 겔강도, 졸화온도, 겔화온도 및 점도와 같은 물리적 특성치는 에탄올처리의 유무에 관계없이 두 젤라틴 모두가 철이온 , 당 및 에탄올을 첨가한 경우 증가하였으나, 염화나트륨 및 유기산을 첨가한 경우는 감소하는 경향을 나타내었다. 첨가물에 의한 물리적 특성의 변화폭은 에탄올처리 젤라틴이 무처리 젤라틴에 비하여 식염, 당 및 에탄올을 가한 경우 차이가 없었으나 철이온 및 산을 가한 경우 적었다.