Edible protein films from fish myofibrillar proteins

dc.contributor.authorRaghunath, M.R.
dc.contributor.authorNair, P.G.V.
dc.date.accessioned2013-06-03T07:39:45Z
dc.date.available2013-06-03T07:39:45Z
dc.date.issued1998
dc.description.abstractOne of the uses of thermally stable dispersions of fish myofibrillar proteins is as edible film. A modified method of preparation of thermostable dispersions was developed which involves acidification of meat water homogenate.The dispersions were cast in glass trays and dried in an oven at 50 degree C. Dried dispersions yielded light yellow translucent films with good flexibility. The films become brittle if dried further or stored at low humidity. Heating the dispersions prior to casting excluded air bubbles and thus improved the quality of films.en_US
dc.identifier.citationAdvances and Priorities in Fisheries Technology Proceedings of the Symposium during February, 11-13,1998 ed by Somvanshi,V.S. et al,267-269en_US
dc.identifier.urihttp://hdl.handle.net/123456789/159
dc.language.isoenen_US
dc.publisherSociety of Fishery Technologists (India)en_US
dc.subjectprotein filmsen_US
dc.subjectmyofibrillar proeinen_US
dc.subjectthermostable dispersionsen_US
dc.titleEdible protein films from fish myofibrillar proteinsen_US
dc.typeArticleen_US
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