Effects of High Hydrostatic Pressure Treatment on Water Absorption Properties of Bovine and Fish Gelatin

Date

2017-06-28

Author

Gültekin, Necmiye Büşra
Alpas, Hami
Öztop, Halil Mecit

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The objective of this study was to investigate the effect of High Hydrostatic Pressure (HHP) treatment on physical properties of bovine (220, 240 and 250 bloom) and fish (240 bloom) gelatins. HHP treatment parameters were chosen as 1,000; 3,000; 5,000 bar at 40°C for 5 min. To obtain information about water absorption and gelation behavior of the treated gelatins, Nuclear Magnetic Resonance (NMR) relaxometry experiments through transverse relaxation time (T2) measurements were conducted. The changes in T2 relaxations times after HHP treatment was a promising conclusion showing physical properties of gelatin could be modified and distinguished from each other in the way it is desired.

URI

https://hdl.handle.net/11511/85179

DOI

https://doi.org/10.13140/RG.2.2.33881.42089

Conference Name

Institute of Food Technology Annual Meeting (25 - 28 Haziran 2017)

Collections

Department of Food Engineering, Conference / Seminar

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Citation Formats

N. B. Gültekin, H. Alpas, and H. M. Öztop, “Effects of High Hydrostatic Pressure Treatment on Water Absorption Properties of Bovine and Fish Gelatin,” presented at the Institute of Food Technology Annual Meeting (25 - 28 Haziran 2017), Nevada, Amerika Birleşik Devletleri, 2017, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/85179.