Effect of pre-treatment on physical properties and sensory attributes of gelatin extracted from sutchi catfish (Pangasius sutchi) Skin / Normah Ismail and Wan Najma Farhaten Wan A Latiff

• Asıl Yazarlar: Ismail, Normah (Yazar), Wan A Latiff, Wan Najma Farhaten (Yazar)
• Materyal Türü: Kitap
• Baskı/Yayın Bilgisi: Penerbit UiTM (UiTM Press), 2019.
• Konular: Article; PeerReviewed
• Online Erişim: Link Metadata

This study was conducted to evaluate the effect of pre-treatment on the fishy flavour and odour removal of gelatine extracted from the skin of sutchi catfish (Pangasius sutchi). Pre-treatment of the skin involved soaking at 4°C in distilled water (GC), lime followed by tamarind (GLT) or salt followe...