Interactions of fish gelatin and chitosan in uncrosslinked and crosslinked with EDC films: FT-IR study
Films based on fish gelatin, chitosan and blend of fish gelatin and chitosan before and after cross-linking with EDC have been characterized by FT-IR spectroscopy. The FT-IR spectrum of fish gelatin film showed the characteristic amide I, amide II and amide III bands, and the FT-IR spectrum of chitosan film confirmed that the polymer was only a partially deacetylated product, and included CH3-C=O and NH2 groups, the latter both...
Cod gelatin films before and after cross-linking of gelatin with 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC) or transglutaminase (TGase) have been characterized by FT-IR spectroscopy and DSC analysis. For comparison, a film prepared from unmodified pig gelatin has been also analysed. The difference spectra showed that cod gelatin during the film formation involved first of all water-to-amide hydrogen bonds, and the film...
The quality indices of Atlantic mackerel, hot smoked at core temperature not exceeding 60°C, containing 14–27 g salt and 580–670 g water per kg meat, was determined just after smoking and during storage. The aerobic plate count after smoking, chilling and packing in cardboard boxes was 0–12 cfu/25 cm2of the skin of the smoked fish and 10–240 cfu/g of flesh. It was 1.9 log cycle lower than that in the frozen raw material. At 2°C,...
Uzyskane stopnie/tytuły naukowe
Nadanie tytułu naukowegoprof. zw. dr hab. inż. Technologia żywności i żywienia (Dziedzina nauk rolniczych)Zachodniopomorski Uniwersytet Technologiczny w Szczecinie
Nadanie stopnia naukowegodr hab. inż. Technologia chemiczna (Dziedzina nauk chemicznych)
Nadanie stopnia naukowegodr inż. Chemia (Dziedzina nauk chemicznych)
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