Physiochemical and functional properties of chum salmon (Oncorhynchus keta) skin gelatin extracted at different temperatures.
Yang LiuLining XiaHui JiaQi LiWengang JinXiuping DongJinfeng PanPublished in: Journal of the science of food and agriculture (2017)
Extracting temperature greatly affected yield, molecular composition and functionalities of GCSS. A temperature lower than 50°C is recommended for GCSS extraction. © 2017 Society of Chemical Industry.