cá tra, độ nhớt, gel, gelatin, mô đun đàn hồi

Abstract

This study investigates the influence of some factors, such as temperature, concentration of gelatin, salt (NaCl, CaCl₂) or sucrose, on the status and some rheological properties (viscosity, storage modulus) of gelatin solution extracted from catfish skin (Pangasius) in Vietnam. These are the technological factors that affect the applicability of gelatin in the food industry...