Physical, Mechanical, and Barrier Properties of Carp and Mammalian Skin Gelatin Films

Journal of Food Science - Tập 75 Số 9 - 2010
George Ninan1, Jose Joseph, Zynudheen Aliyamveetil Abubacker
1Fish Processing Div., Central Inst. of Fisheries Technology (ICAR) Cochin-682 029, Kerala, India. [email protected]

Tóm tắt

Abstract:  Films of 0.11 to 0.13 mm thickness were prepared using gelatins from the skins of cultured freshwater carp species and mammalian gelatins viz., porcine and bovine skin gelatin. A comparative study was made on the physical, mechanical, and barrier properties of these films. The amino acid composition, gel strength, clarity, and gel setting point of the gelatins were also determined. Carp skin gelatins had a lower imino acid content (19.16% to 20.86%) than mammalian skin gelatins (22.91% to 23.7%). Grass carp gelatin had gel strength of 230.2 B that is comparable to the reported value for bovine skin gelatin (227.2 B). The bloom values of rohu and common carp skin gelatins were 188.6 B and 181.3 B, respectively, which were significantly lower than mammalian gelatins. Mammalian gels have significantly higher (P < 0.05) setting temperatures (23.7 to 24.2 °C) than carp skin gelatins. Tensile strength (TS) was lowest for films from common carp and rohu skin gelatin (490 and 497 kg/cm2, respectively) and highest for porcine skin gelatin film. The degree of transparency (L*) was significantly higher for films from grass carp, bovine hide, and pork skin gelatin films. Carp skin gelatin films had significantly lower water vapor permeability (WVP) and oxygen permeability (OP) than mammalian skin gelatin films, which indicated that carp skin gelatin based films have superior barrier properties than mammalian skin gelatin films.Practical Application:  Carp species viz., rohu, common carp, and grass carp form the bulk of the aquaculture production in India and studies have shown that the filleting waste of these species, particularly skin can be a good source of gelatin with functional properties comparable to mammalian gelatins. Films prepared from these sources have good potential as replacer for mammalian gelatin based edible films. A comparative study of the physical, mechanical, and barrier properties of these films with mammalian gelatin films will give a better understanding of the specific areas of application viz., quality preservation and shelf life extension of muscle foods.

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Journal of Food Science

Tập 75 Số 9

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