Effect of blend ratio and pH on the physical properties of edible composite films prepared from silver carp surimi and skin gelatin

Journal of Food Science and Technology
Zhong TaoMunehiko Tanaka

Abstract

The effect of blend ratio and pH on the physical properties of surimi-gelatin composite films was investigated. Tensile strength (TS), film water solubility and soluble proteins of composite films increased with the increasing proportion of gelatin, while elongation at break (EAB) decreased. The TS of neutral films with the same ratio of surimi and gelatin were lowest, while increased at acidic or alkaline conditions. Similar tendency was also found in protein solubility and surface hydrophobicity of the film-forming solutions. On the other hand, the film water solubility and soluble proteins of neutral composite films were higher than those of acidic and alkaline films. Furthermore, it was revealed that the dissolved surimi and gelatin proteins could form strong composite films, which were insoluble in water. These results suggested that dissolved proteins were mainly involved in the formation of surimi-gelatin composite films.

References

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Dec 28, 2005·Bioresource Technology·Krittabhart ChinabharkThummanoon Prodpran
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Mar 29, 2012·Critical Reviews in Food Science and Nutrition·Oscar L RamosF Xavier Malcata

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Citations

Aug 2, 2016·Journal of Food Science and Technology·Muhammad Abdul HaqAbid Hasnain

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