Page 159 - 40 ปี สงขลานครินทร์

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Proposed model for gel improvement of surimi
produced from frozen fish

Extraction of gelatin from fish skin Production and purification of tuna oil from tuna heads
CJ
Denatured PfOleins Improved gel
• MTGase-induced Q Non-muscle protein
cross-link Fish skin Gelatin
Precooked tuna head
Preparation of edible film from fish gelatin A: Cll.ldeoil
B: Degummed oil
C: Neunllzed on 1)
(
D: Neutrallzedoil(2l
E: 81eac::MC!Oil
""""
G; Steno
H: Deodoriffdoil
Tuna oil during purification steps
Fish skin gelatin based film
Uses of Modified Atmosphere Packaging to extend
the shelf-life of seabass slices

Gas mixer and MAP machine

Seabass ,La/es catcalifen MAP seabass slices

158