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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.