Effects of Processing Conditions on Gel Performance and Microstructure of Fish Scale Gelatin

doi:10.7506/spkx1002-6630-201323015

Abstract

Abstract:

In this study, the effects of pH, inorganic salts, heating temperature and heating time on the gel strength and
melting temperature of fish scale gelatin were examined. The changes in its microstructure were also monitored. The results
indicated that the gel strength and melting temperature were increased at first and then decreased with increasing pH. When
pH value was 9, the gelatin had a smooth network structure and acquired the best gel performance. Different salts had
different influences on its gel properties; NaCl and MgCl2 reduced its gel strength and melting temperature while the addition
of (NH4)2SO4 led to the highest melting temperature and NaH2PO4 induced the highest gel strength. Heating temperature and
time also had some influences on the gel performance. The gel strength was the highest when heating temperature was 60 ℃,
and the gel performance was decreased along with increasing the heating time.

Key words: fish scale gelatin, gel strength, melting temperature, microstructure

CLC Number:

TS254.1

MAN Ze-zhou1，TU Zong-cai1,2,*，WANG Hui1，SHA Xiao-mei1，HUANG Xiao-qin2，HUANG Tao1，LI De-jun1. Effects of Processing Conditions on Gel Performance and Microstructure of Fish Scale Gelatin[J]. FOOD SCIENCE, 2013, 34(23): 67-71.

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