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Comparison Between Gelatines Extracted From Mackerel and Blue Whiting Bones after Different Pre-treatments

  • Barry-Ryan, Catherine
  • Khiari, Zied
  • Rico, Daniel
  • Martin-Diana, Ana Belen
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Publication date
January 2013
Icon DOI
10.1016/j.foodchem.2013.01.017
Publisher
Technological University Dublin
Language
English

Abstract

Gelatines were extracted from mackerel and blue whiting bones after chemical or enzymatic pre-treatments and their functional properties (solubility, foaming and emulsifying properties) were analysed. The pre-treatment significantly (

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