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Title of Journal: Food Measure

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Abbravation: Journal of Food Measurement and Characterization

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Springer US

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DOI

10.1007/s11012-014-9909-x

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ISSN

2193-4134

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Effects of powdered activated carbon diatomaceous

Authors: Zhiping Zhang Lihong Niu Lin Sun Yiqun Huang Yuxia Fan Xiaohui Wang Keqiang Lai
Publish Date: 2017/03/04
Volume: 11, Issue: 2, Pages: 894-901
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Abstract

Fish gelatin may have unpleasant odor that adversely affects its applications Powdered activated carbon PAC 05–20 w/v diatomaceous earth DE 01–05 w/v and βcyclodextrin CD 10–30 w/v were used to purify tilapia Oreochromis niloticus skin gelatin at various absorption temperature and time 30–50 °C 10–60 min The use of all three materials at optimized conditions could lead to a significant improvement in the clarity of 667 w/w gelatin solutions the transmittance was increased from 85 to 92–93 at 640 nm and the color was changed from light yellow to colorless There were 18 volatile compounds 11 aldehydes 4 alcohols and 3 other compounds identified from the tilapia gelatin solution and the number was reduced to 12 after the DE treatment 05 50 °C 30 min and to 9 after the PAC treatment 15 40 °C 30 min The amounts of all detectable compounds were greatly decreased after the PAC decreased 12–89 and βCD treatments decreased 35–96 but less satisfied results were obtained with the DE treatments


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