Development And Characterization Of Edible Films From Sago Starch/Surimi By-Products Fish Gelatin Blends
Physicochemical and thermal properties of extracted fish gelatin (EFG) obtained from surimi wastes were investigated and compared with those of fish gelatin (CFG) and halal bovine gelatin (HBG) from commercial preparations. Extracted fish gelatin was characterized for its physicochemical properties...
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2011
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my-usm-ep.431952019-04-12T05:26:31Z Development And Characterization Of Edible Films From Sago Starch/Surimi By-Products Fish Gelatin Blends 2011-07 Al-Hassan, Ahmed Ali S. T1-995 Technology(General) Physicochemical and thermal properties of extracted fish gelatin (EFG) obtained from surimi wastes were investigated and compared with those of fish gelatin (CFG) and halal bovine gelatin (HBG) from commercial preparations. Extracted fish gelatin was characterized for its physicochemical properties such as colour, amino acid composition, elemental content, structural analysis by FTIR and for its thermal properties. From differential scanning calorimetry (DSC) experiments, melting and gelling temperatures of EFG obtained were 16.2 ± 0.2 °C and 5.27 ± 0.4 °C, respectively and from rheological measurements, they were 16.7 ± 0.1 °C and 5.1 ± 0.1 °C, respectively. Both results obtained for EFG were much lower than that of CFG and HBG. Significantly lower viscosity of EFG was observed compared to other gelatins. 2011-07 Thesis http://eprints.usm.my/43195/ http://eprints.usm.my/43195/1/AHMED%20ALI%20S.%20AL-HASSAN.pdf application/pdf en public phd doctoral Universiti Sains Malaysia Pusat Pengajian Teknologi Industri |
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Universiti Sains Malaysia |
| collection |
USM Institutional Repository |
| language |
English |
| topic |
T1-995 Technology(General) |
| spellingShingle |
T1-995 Technology(General) Al-Hassan, Ahmed Ali S. Development And Characterization Of Edible Films From Sago Starch/Surimi By-Products Fish Gelatin Blends |
| description |
Physicochemical and thermal properties of extracted fish gelatin (EFG) obtained from surimi wastes were investigated and compared with those of fish gelatin (CFG) and halal bovine gelatin (HBG) from commercial preparations. Extracted fish gelatin was characterized for its physicochemical properties such as colour, amino acid composition, elemental content, structural analysis by FTIR and for its thermal properties. From differential scanning calorimetry (DSC) experiments, melting and gelling temperatures of EFG obtained were 16.2 ± 0.2 °C and 5.27 ± 0.4 °C, respectively and from rheological measurements, they were 16.7 ± 0.1 °C and 5.1 ± 0.1 °C, respectively. Both results obtained for EFG were much lower than that of CFG and HBG. Significantly lower viscosity of EFG was observed compared to other gelatins. |
| format |
Thesis |
| qualification_name |
Doctor of Philosophy (PhD.) |
| qualification_level |
Doctorate |
| author |
Al-Hassan, Ahmed Ali S. |
| author_facet |
Al-Hassan, Ahmed Ali S. |
| author_sort |
Al-Hassan, Ahmed Ali S. |
| title |
Development And Characterization Of Edible Films From Sago Starch/Surimi By-Products Fish Gelatin Blends |
| title_short |
Development And Characterization Of Edible Films From Sago Starch/Surimi By-Products Fish Gelatin Blends |
| title_full |
Development And Characterization Of Edible Films From Sago Starch/Surimi By-Products Fish Gelatin Blends |
| title_fullStr |
Development And Characterization Of Edible Films From Sago Starch/Surimi By-Products Fish Gelatin Blends |
| title_full_unstemmed |
Development And Characterization Of Edible Films From Sago Starch/Surimi By-Products Fish Gelatin Blends |
| title_sort |
development and characterization of edible films from sago starch/surimi by-products fish gelatin blends |
| granting_institution |
Universiti Sains Malaysia |
| granting_department |
Pusat Pengajian Teknologi Industri |
| publishDate |
2011 |
| url |
http://eprints.usm.my/43195/1/AHMED%20ALI%20S.%20AL-HASSAN.pdf |
| _version_ |
1747821178757578752 |