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Visco-Elastic and Flow Properties of Gelatin from the Bone of Freshwater Fish (Cirrhinus mrigala).

Chandra, M. V. and Shamasundar, B. A. and Ramesh Kumar, P. (2013) Visco-Elastic and Flow Properties of Gelatin from the Bone of Freshwater Fish (Cirrhinus mrigala). Journal of Food Science, 78 (7). E1009-E1016.

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Abstract

The average yield of gelatin from the bone of freshwater fish (Cirrhinus mrigala) was 6.13%. The fluorescence spectra revealed maximum emission at 303 nm indicating the exposure of chromophores to bulk solvent. The amino acid profile of gelatin revealed a higher proportion of glycine and imino acids. The bloom strength of gelled gelatin was 159.8 g. The average molecular weight of fish bone gelatin was 281 kDa as determined by gel filtration technique. The dynamic oscillatory test of gelatin solution as a function of time and temperature revealed gelling and melting temperatures of 8.0 ◦C and 17.0 ◦C, respectively. The flow behavior of gelatin solution as a function of concentrations and temperatures revealed non-Newtonian behavior with pseudo-plastic phenomenon. The Herschel–Bulkley and Casson models were found suitable to study the flow behavior. The emulsion capacity (EC) of gelatin was inversely proportional to its concentration.

Item Type: Article
Uncontrolled Keywords: bloom value, flow behavior, gelatin and bone
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 29 Protein Chemistry
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Jul 2013 04:16
Last Modified: 25 Jul 2013 04:16
URI: http://ir.cftri.com/id/eprint/11238

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