Abstract
ABSTRACT:The physicochemical differences between pork and fish gelatin and the effect of melting point on the sensory characteristics of a gelatin‐water gel were investigated. Gelatin gel strength (measured as Bloom) and melting point of gelatin gels were measured, and quantitative descriptive analysis sensory tests were performed. The dependence of the gelatin gel strength and the melting point of fish gels on gel concentration, maturation time, maturation temperature, pH, and the influence of NaCl and sucrose were similar to those for pork gelatin. The flavored fish gelatin dessert gel product had less undesirable off‐flavor and off‐odor and a more desirable release of flavor and aroma than the same product made with an equal Bloom, but higher melting point, pork gelatin.
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