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Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Agroindústria Tropical; Embrapa Pecuária Sudeste. |
Data corrente: |
27/02/2024 |
Data da última atualização: |
11/03/2024 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 1 |
Autoria: |
PROCOPIO, F. R.; CAMPOS, J. V. DE; MATTOS, A. L. A.; SOUZA FILHO, M. de S. M. de; FURTADO, A. A. L.; NOGUEIRA, A. R. de A.; JACINTO, M. A. C. |
Afiliação: |
FERNANDA RAMALHO PROCOPIO, Bolsista - Laboratório de Peles e Couros, Embrapa Pecuária Sudeste.; JESSICA VALÉRIA DE CAMPOS, Bolsista - Laboratório de Peles e Couros, Embrapa Pecuária Sudeste.; ADRIANO LINCOLN ALBUQUERQUE MATTOS, CNPAT; MEN DE SA MOREIRA DE SOUZA FILHO, CNPAT; ANGELA APARECIDA LEMOS FURTADO, CTAA; ANA RITA DE ARAUJO NOGUEIRA, CPPSE; MANUEL ANTONIO CHAGAS JACINTHO, CPPSE. |
Título: |
An enhancement to development, characterization and potential application of gelatin extracted from native brazilian fish skin (Colossoma macropomum). |
Ano de publicação: |
2024 |
Fonte/Imprenta: |
Journal of Aquatic Food Product Technology, 2024. |
DOI: |
10.1080/10498850.2024.2319332 |
Idioma: |
Inglês |
Conteúdo: |
Derived from collagen, gelatin is a valuable biopolymer with diverse applications. Traditionally sourced from mammals, environmental concerns have prompted exploration of alternatives. Fish gelatin, particularly from tropical species, has emerged as a promising source. Gelatin from tambaqui (Colossoma macropomum) skin exhibits extraction yield of 52.96%, medium Bloom strength (123 g ±20), low turbidity (5.95 FNU ± 0.11), gelling temperature of 16°C, and significant levels of glycine (22.62%), proline (11.97%), and hydroxyproline (9.59%). Thermal analysis indicated stability up to 110°C. These properties suggest that tambaqui skin gelatin possesses suitable characteristics for various applications, including films, confectionary products, and microencapsulated systems. |
Palavras-Chave: |
Amazon fish; Fish by product; Physicochemical property; Processing. |
Thesaurus NAL: |
Gelatin. |
Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
Marc: |
LEADER 01655naa a2200265 a 4500 001 2162336 005 2024-03-11 008 2024 bl uuuu u00u1 u #d 024 7 $a10.1080/10498850.2024.2319332$2DOI 100 1 $aPROCOPIO, F. R. 245 $aAn enhancement to development, characterization and potential application of gelatin extracted from native brazilian fish skin (Colossoma macropomum).$h[electronic resource] 260 $c2024 520 $aDerived from collagen, gelatin is a valuable biopolymer with diverse applications. Traditionally sourced from mammals, environmental concerns have prompted exploration of alternatives. Fish gelatin, particularly from tropical species, has emerged as a promising source. Gelatin from tambaqui (Colossoma macropomum) skin exhibits extraction yield of 52.96%, medium Bloom strength (123 g ±20), low turbidity (5.95 FNU ± 0.11), gelling temperature of 16°C, and significant levels of glycine (22.62%), proline (11.97%), and hydroxyproline (9.59%). Thermal analysis indicated stability up to 110°C. These properties suggest that tambaqui skin gelatin possesses suitable characteristics for various applications, including films, confectionary products, and microencapsulated systems. 650 $aGelatin 653 $aAmazon fish 653 $aFish by product 653 $aPhysicochemical property 653 $aProcessing 700 1 $aCAMPOS, J. V. DE 700 1 $aMATTOS, A. L. A. 700 1 $aSOUZA FILHO, M. de S. M. de 700 1 $aFURTADO, A. A. L. 700 1 $aNOGUEIRA, A. R. de A. 700 1 $aJACINTO, M. A. C. 773 $tJournal of Aquatic Food Product Technology, 2024.
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