Brama australis gel obtention and rheological characterization

Gelatine from marine sources has been looked upon as a possible alternative to bovine and porcine gelatine. Common problems connected with fish gelatine from cold water species, such as those from Chilean coast, are low gelling and melting temperature and low gel modulus. Squeezing flow technique wa...

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Bibliographic Details
Published in:Procedia food science 2011, Vol.1, p.302-307
Main Authors: Osorio, Fernando A., Crisostomo, Jennifer, Baeza, Sergio, Matiacevich, Silvia, Enrione, Javier, Skurtys, Olivier, Bustos, Ruben
Format: Article
Language:English
Subjects:
brama australis
extensional viscosity
fish gelatin
Squeezing flow
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Summary:Gelatine from marine sources has been looked upon as a possible alternative to bovine and porcine gelatine. Common problems connected with fish gelatine from cold water species, such as those from Chilean coast, are low gelling and melting temperature and low gel modulus. Squeezing flow technique was applied to obtain rheological parameters as function of moisture content, temperature dependence of extensional viscosity, etc. This work studied effects of pH and concentration on the extensional viscosity of brama australis fish gelatine gels using lubricated squeezing flow method and obtained that biaxial extensional viscosity increases with increasing Brama australis fish gelatine concentration.
ISSN:2211-601X
2211-601X
DOI:10.1016/j.profoo.2011.09.047