Abstract
This study assessed the effectiveness of using hydroxylpropylmethylcellulose (HPMC) to enhance mechanical strength and thermal stability in fish skin gelatin (FG). The significant increase in absorbance ( A 400) observed after HPMC had been added to FG and then matured indicated successful formation of a composite gel. Increased gel strength and storage modulus ( G′) indicated the enhanced gelation ability of the matured composite gel, while increased melting temperature ( T m) and enthalpy (Δ H) indicated its improved thermal stability. Maturation-related rheological property improvements were more noticeable at 4 °C than 10 °C, but no apparent differences in T m improvement were observed between 4 °C and 10 °C maturation. Nevertheless, the composite gel exhibited reversible cold and thermal gelation properties.
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