Zusammenfassung
Das Ziel dieses Aufsatzes ist, das Kollagen des Fisches (Seehecht und Forelle) aufzuwerten und es als Gelierstoff in der Ernährungsindustrie zu verwenden. Zu diesem Zweck wird der Widerstand des bei verschiedenen pH-Werten und Salzkonzentrationen hergestellten Gels bestimmt und in welchem Ausmaß die physikalischen Eigenschaften von der Kollagenkonzentration abhängig sind. Der Zusatz von NaCl hat keine Wirkung auf die Gelbildung des Kollagens, aber sie wird beim Hautkollagen reduziert. Beim pH-Wert in der Nähe des Neutralpunktes ist die Gelstärke größer als im sauren Bereich.
Summary
The purpose of this study was to find a use for waste collagenous materials from fish (hake and trout) as gelifying material in the food industry. To this end, the variation in gel strength has been determined when the material gelifies under varying conditions of pH and NaCl concentration. The extent to which this physical property depends on collagen concentration is discussed. Addition of NaCl does not affect the gel-forming capacity of muscle collagenous material but causes it to diminish in skin collagenous material. At pH values close to neutral, gel strength is greater than in acidic media.
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Montero, P., Borderías, J. Gelification of collagenous material from muscle and skin of hake (Merluccius merluccius L.) and trout (Salmo irideus Gibb) according to variation in pH and the presence of NaCl in the medium. Z Lebensm Unters Forch 191, 11–15 (1990). https://doi.org/10.1007/BF01202357
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DOI: https://doi.org/10.1007/BF01202357