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Chandra Venkataramappa Madhamuthanalli and Shamasundar Aswathnarayan Bangalore Rheological and physico-chemical properties of gelatin extracted from the skin of a few species of freshwater carp International Journal of Food Science & Technology 49

Version of Record online: 3 MAR 2014 | DOI: 10.1111/ijfs.12511

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The physico-chemical and rheological properties of gelatin from the skins of three different freshwater carp species, namely Catla catla, (Catla) Cirrhinus mrigala (Mrigal) and Labeo rohita (Rohu), have been assessed and compared with that of gelatin from porcine skin. The gelatin from skins of catla and mrigal was found to be of better quality than that of rohu based on Bloom value, gelling and melting temperature and strength of network as revealed by frequency sweep.

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