산처리 공정에 따라 추출한 돈피 젤라틴의 이화학적 특성에 관한 연구

• 발행기관: 한국축산식품학회
• 저자명: 염건웅 민상기 Julien Andrieu
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제24권 제3호, 266~272쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2004.09.30

영문 초록

The objective of this study was to investigate the physicochemical characteristics of gelatin extracted from pork skin under soaking in various acid solutions (lactic acid, acetic acid, and citric acid). Gelatin sol was extracted at 80℃, frozen at -20℃ and lyophilized it for 3 days to be completely dried in freeze drying unit. In the evaluation of gelatin quality, gelatin soaked in citric acid showed higher L- and a-values than those of any other gelatin (p

키워드

gelatin rheological properties viscosity hydroxyproline pork skin