Effect of pre-treatment on physical properties and sensory attributes of gelatin extracted from sutchi catfish (Pangasius sutchi) Skin / Normah Ismail and Wan Najma Farhaten Wan A Latiff

• Main Authors: Ismail, Normah, Wan A Latiff, Wan Najma Farhaten
• Format: Article
• Language: English
• Published: Penerbit UiTM (UiTM Press) 2019
• Subjects: Senses. Sensation. Sense organs; Gelatin
• Online Access: http://ir.uitm.edu.my/id/eprint/28258/1/28258.pdf; http://ir.uitm.edu.my/id/eprint/28258/; https://srj.uitm.edu.my/; https://doi.org/10.24191/srj.v16i2.6175

This study was conducted to evaluate the effect of pre-treatment on the fishy flavour and odour removal of gelatine extracted from the skin of sutchi catfish (Pangasius sutchi). Pre-treatment of the skin involved soaking at 4°C in distilled water (GC), lime followed by tamarind (GLT) or salt followe...