Keywords
viscoelastic properties
gel strength
viscosity
How to Cite
Abstract
Gelatin from the skin of tilapia (Oreochromis niloticus) was prepared, and the rheological properties of this product were determined. The gel strength of gelatin was assessed by texture analyzer, model TA-XTplus, and its viscosity was determined by Ostwald-Fenske viscometer. The viscoelastic properties were estimated on a RheoStress Haake RS-150 rheometer. At maturation period of 18±1h, the gel strength and viscosity showed values of 243±7,55g and 5,24±0,29cP, respectively. The prolongation of maturation period increased the gel strength and viscosity. The gelling and melting points were at 27º and 22.5ºC, respectively, and the process yield was 8.85±1.80%. The gelatin from tilapia skin shows intermediate rheological properties when compared with those reported for other fish gelatins.References
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