Effect of pretreatment on fishy flavor and odor of gelatin extracted from sutchi catfish (Pangasius sutchi) skin / Wan Najma Farhaten Wan A Latiff

Gelatin from sutchi catfish {Pangasius sutchi) skin was extracted by using hot water extraction and several pre-treatments were done to the skin to remove the fishy flavor and odor. The effect on yield and physical properties of the gelatin were determined. Sutchi catfish skin was divided into three...

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Bibliographic Details
Main Author: Wan A Latiff, Wan Najma Farhaten
Format: Thesis
Language:English
Published: 2016
Subjects:
Online Access:https://ir.uitm.edu.my/id/eprint/53088/1/53088.pdf
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