Abstract:
:Properties of gelatin films from splendid squid (Loligo formosana) skin bleached with hydrogen peroxide (H(2)O(2)) at various concentrations (0-8% w/v) were investigated. Tensile strength (TS) and water vapour permeability (WVP) of films decreased, but elongation at break (EAB) increased (p<0.05) as the concentration of H(2)O(2) increased. Among all films, that prepared from gelatin with 2% H(2)O(2) bleaching showed the lowest ΔE(∗)-value (total colour difference), which was concomitant with the highest L(∗)-value (lightness). Generally, higher concentration of H(2)O(2) resulted in increased b(∗)-value (yellowness) of resulting films. Electrophoretic study revealed that α-chains of gelatin in films became lowered with increasing H(2)O(2) concentrations used for bleaching. Thermogravimetric analysis indicated that heat susceptibility and weight loss of different films varied with H(2)O(2) concentrations. Rougher surface was obtained in gelatin films prepared from skin bleached with H(2)O(2) concentrations above 4%. Thus, the concentrations of H(2)O(2) used for bleaching of squid skin prior to gelatin extraction directly affected the properties of corresponding gelatin films.
journal_name
Food Chemjournal_title
Food chemistryauthors
Nagarajan M,Benjakul S,Prodpran T,Songtipya P,Nuthong Pdoi
10.1016/j.foodchem.2012.11.069subject
Has Abstractpub_date
2013-06-01 00:00:00pages
1101-8issue
2-3eissn
0308-8146issn
1873-7072pii
S0308-8146(12)01801-8journal_volume
138pub_type
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