Changes in functional properties of shark (Isurus oxyrinchus) cartilage gelatin produced by different drying methods |
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Authors: | Ki-Seok Kwak Seung-Mock Cho Cheong-Il Ji Yang-Bong Lee & Seon-Bong Kim |
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Affiliation: | Department of Food Science and Technology/Institute of Food Science, Pukyong National University, Busan 608-737, Korea; Material Processing Technology Division, Korea Food Research Institute, Sungnam 463-746, Korea |
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Abstract: | 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. |
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Keywords: | Drying methods functional properties gelatin shark cartilage viscoelastic properties |
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