Physicochemical and Functional Properties of Skipjack Tuna (<i>Katsuwonus pelamis</i>) Bone Gelatin Extracted at Different Temperatures
In this study, we produced gelatin from Skipjack tuna (<i>Katsuwonus pelamis</i>) bone. We used three heating levels to obtain the gelatin (80 °C, 90 °C, 100 °C), and its physicochemical and gel characteristics were thoroughly examined. The results revealed that the extraction temperatur...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-06-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/13/2256 |
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