Publications by authors named "Balaji Wamanrao Kanwate"
Article Synopsis
- The study examined the effects of various levels of rohu swim bladder gelatin hydrolysate (SBGH) on the quality of polyunsaturated fatty acids enriched rohu fish sausages (PUFA-RFS).
- SBGH improved the texture and sensory attributes of the sausages, with 3% SBGH resulting in the best hardness, cohesiveness, and gumminess during storage.
- The addition of SBGH also reduced lipid oxidation and microbial growth in the sausages, showing that higher levels of SBGH led to better preservation and overall acceptability of the product.
Optimization of antioxidants and angiotensin-converting enzyme (ACE) inhibitory potential gelatin hydrolysate production from Labeo rohita (rohu) swim bladder (SBGH) by alcalase using central composite design (CCD) of response surface methodology (RSM) was investigated. The maximum degree of hydrolysis (DH), 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS), total antioxidants (TAO), and ACE inhibitory activity were achieved at 0.1:1.
View Article and Find Full Text PDFInfluences of different extraction temperatures (50, 60, and 70 °C) and time (3, 6, and 9 h) on yield, physicochemical, and functional properties of gelatin from swim bladder (SBG) of rohu () were investigated. Gelatin extracted at 60 °C (G60-9 h), and 70 °C (G70-9 h) temperature for 9 h showed highest gelatin yield 54.91 g/100 g, protein (92.
View Article and Find Full Text PDFInfluence of different drying method on yield, physicochemical and functional properties of gelatin from rohu (Labeo rohita) swim bladder were investigated. Freeze-drying presented the highest gelatin yield (54.51 g/100 g, dry weight basis), followed by vacuum-drying (48.
View Article and Find Full Text PDFInfluence of various acids (acetic acid, phosphoric acid, and propionic acid) at different concentrations (0.05, 0.1, and 0.
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