Preparation and characterization of sustainable active packaging based on myofibrillar proteins and protein hydrolysates from the cutting by-product of Scomberomorus brasiliensis filleting on the band saw machine

• Published in: Food chemistry Vol. 460; no. Pt 1; p. 140490
• Main Authors: Lima, Darlinne Amanda Soares, Grisi, Cristiani Viegas Brandão, Florentino, Gabrielle Ingrid Bezerra, Santos, Miriane Moreira Fernandes, Madruga, Marta Suely, Silva, Fábio Anderson Pereira da
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.12.2024
• Subjects: Animals; Antioxidant activity; Antioxidants - chemistry; Bioactive peptides; Degradable film; Fish by-products; Fish Proteins - chemistry; Food Packaging - instrumentation; Muscle Proteins - chemistry; Myofibrils - chemistry; Perciformes - metabolism; Permeability; Protein hydrolysates; Protein Hydrolysates - chemistry; Tensile Strength; Degradable film; Fish by-products; Bioactive peptides; Protein hydrolysates; Antioxidant activity

Protein hydrolysates derived from aquaculture by-products hold significant promise as key components in the formulation of active films. In our study, we investigated the impact of different protein hydrolysates levels (0.4%, 0.8%, and 1.2%) obtained from the cutting by-product of Serra Spanish mack...