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- Swedlund, Peter J., et al. Show all 4 Authors
- Food bioscience 2017 v.20 pp. 88-95
- Fourier transform infrared spectroscopy; biopolymers; confocal laser scanning microscopy; fish; gel strength; gelatin; gelation; hardness; kappa carrageenan; melting point; modulus of elasticity; separation; sulfates
- ... Physical and rheological properties of fish gelatin (FG) (5%, w/v) gel containing κ-carrageenan (CG) at different levels (0%, 25%, 50%, 75% and 100% of total solid) were studied. Gel strength and hardness of FG/CG mixed gel increased with increasing CG content, while springiness of mixed gel decreased when CG was higher than 25% (P < 0.05). Rheological measurements revealed that the value of elast ...