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Changes in functional properties of shark (Isurus oxyrinchus) cartilage gelatin produced by different drying methods
- Kwak, Ki-Seok, Cho, Seung-Mock, Ji, Cheong-Il, Lee, Yang-Bong, Kim, Seon-Bong
- International journal of food science & technology 2009 v.44 no.8 pp. 1480-1484
- Isurus oxyrinchus, cartilage, emulsions, foams, freeze drying, gel strength, gelatin, loss modulus, modulus of elasticity, sharks, spray drying, temperature, viscoelasticity
- Fish gelatins extracted from shark (Isurus oxyrinchus) cartilage were dried by three different methods: freeze drying, hot-air drying and spray drying; and their functional properties were investigated. Freeze-dried gelatin was found to have the strongest gel strength, while gelatins made at high temperatures formed weaker gels. The 135-kPa gel strength of freeze-dried gelatin was relatively high. While foam formation ability of the freeze-dried gelatin was the highest, its foam stability was the lowest. In addition, spray-dried gelatin had the best emulsion capacities. Dynamic viscoelastic properties of shark cartilage gelatins prepared by these drying methods were closely correlated with their gel strength. Elasticity modulus (G'; Pa) and loss modulus (G"; Pa) of the freeze-dried gelatin had higher values than those prepared by hot-air drying and spray drying; viscoelastic properties of the freeze-dried gelatin were maintained longer than those of other drying methods.