Physicochemical properties of duck (Khaki Campbell) skin gelatin pre-treated with acetic acid and citric acid

• Main Authors: Alya Afza Abdul Kadir, Nurul Huda, Zarinah Zakaria, Che Abdullah Abu Bakar, Norshazila Shahidan
• Format: Conference or Workshop Item
• Language: English; English
• Published: 2020
• Subjects: TX642-840 Cooking
• Online Access: https://eprints.ums.edu.my/id/eprint/31067/1/Physicochemical%20properties%20of%20duck%20%28Khaki%20Campbell%29%20skin%20gelatin%20pre-treated%20with%20acetic%20acid%20and%20citric%20acid-ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/31067/2/Physicochemical%20properties%20of%20duck%20%28Khaki%20Campbell%29%20skin%20gelatin%20pre-treated%20with%20acetic%20acid%20and%20citric%20acid.pdf; https://eprints.ums.edu.my/id/eprint/31067/; https://docplayer.net/184086150-Malaysia-international-biology-symposium-2019-i-simbiomas-2019.html
• Institution: Universiti Malaysia Sabah

Gelatin is the main derivative of a collagen obtained by partial hydrolysis of collagenous material and has unique properties which are the ability to form thermo-reversible gels and emulsion (Rasli and Sarbon, 2015). These properties contribute to a wide range of application in many industrial fiel...