Structural Modification of Fish Gelatin by the Addition of Gellan, κ‐Carrageenan, and Salts Mimics the Critical Physicochemical Properties of Pork Gelatin

Pork gelatin is not suitable for halal and kosher application; however, fish gelatin (FG) can be modified for use as a pork gelatin (PG) mimetic. Herein, low‐acyl gellan (GE), κ‐carrageenan (KC), and salts (CaCl2 or KCl) were combined with a 180 Bloom tilapia FG. A formulation comprising 5.925% (w/v...

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Bibliographic Details
Published in:	Journal of food science 2018-05, Vol.83 (5), p.1280-1291
Main Authors:	Sow, Li Cheng, Kong, Karmaine, Yang, Hongshun
Format:	Article
Language:	English
Subjects:	Animals Atomic force microscopy atomic force microscopy (AFM) Atomic structure Calcium Chloride Carrageenan Complex formation Fish Fishes Food industry Food processing industry Fourier transform infrared spectroscopy Fourier transforms Frequency distribution gel strength Gelatin Gelatin - chemistry gellan Gellan gum Gels Gels - chemistry Humans ingredients kappa carrageenan Matching Meat Products Melt temperature melting point mixing nanomaterials nanostructure people Physicochemical properties Polysaccharides Polysaccharides, Bacterial Pork Potassium Chloride Product development Properties (attributes) Red Meat Saccharides Salts Substitutes Swine Temperature texture Tilapia Zeta potential
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