| Autor: |
Binsi PK; ICAR - Central Institute of Fisheries Technology, Matsyapuri, Willingdon Island, Cochin, 682 029 India., Nayak N; ICAR - Central Institute of Fisheries Technology, Matsyapuri, Willingdon Island, Cochin, 682 029 India., Sarkar PC; ICAR - Indian Institute of Natural Resins and Gums, Namkum, Ranchi, 834 010 India., Joshy CG; ICAR - Central Institute of Fisheries Technology, Matsyapuri, Willingdon Island, Cochin, 682 029 India., Ninan G; ICAR - Central Institute of Fisheries Technology, Matsyapuri, Willingdon Island, Cochin, 682 029 India., Ravishankar CN; ICAR - Central Institute of Fisheries Technology, Matsyapuri, Willingdon Island, Cochin, 682 029 India. |
| Abstrakt: |
In this study, the gelation and thermal characteristics of microwave extracted fish scale gelatin blended with natural gums such as gum arabic (AG), xanthan gum (XG), guar gum (GG), and tragacanth gum (TG) was evaluated. The nature of interaction and behavior of gelatin in presence of various gums was confirmed by particle size analysis, viscosity profile, FT-IR analysis and turbidity measurements. DSC data revealed that addition of AG, TG and GG remarkably improved the thermal stability of fish gelatin gel. The composite gels of TG, AG, and XG exhibited higher hardness and bloom strength values as compared to pure fish gelatin implying its textural synergy. Based on qualitative descriptive analysis, TG was found to be superior in improving the stability of fish gelatin gel, closely followed by AG. The results suggest that addition of these gums can reduce syneresis and retard melting of gelatin gels at ambient temperature, which are otherwise soft and thermally unstable. |
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