Use of beef, pork and fish gelatin sources in the manufacture of films and assessment of their composition and mechanical properties
This study investigated the properties of different types of gelatin films from solutions of varying gelatin concentrations (4–8 wt %). Gelatin derived from beef, pork and fish skin sources was used to manufacture films using a casting approach. Mechanical properties of gelatin films, water vapour p...
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| Published in | Food hydrocolloids Vol. 29; no. 1; pp. 144 - 151 |
|---|---|
| Main Authors | , , |
| Format | Journal Article |
| Language | English |
| Published |
Oxford
Elsevier Ltd
01.10.2012
Elsevier |
| Subjects | |
| Online Access | Get full text |
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| Abstract | This study investigated the properties of different types of gelatin films from solutions of varying gelatin concentrations (4–8 wt %). Gelatin derived from beef, pork and fish skin sources was used to manufacture films using a casting approach. Mechanical properties of gelatin films, water vapour permeability (WVP), oxygen permeability, oil permeability and aqueous solubility of films were evaluated. FTIR spectroscopy was utilized to assess the composition of various gelatin sources so as to determine differences in composition of these sources and ultimately, in overall functionality. High concentration gelatin films had good mechanical properties with tensile and puncture strengths being particularly improved. Gelatin films manufactured from fish skin had the lowest WVP values for each concentration used. All gelatin films possessed excellent barriers to oxygen and oil. Films derived from pork gelatin exhibited lowest water solubility compared to those formed using beef and fish gelatin sources, regardless of the concentrations used. FTIR spectra showed that plasticizer and gelatin were well mixed and interacted well together. The use of higher concentrations of gelatin had the effect of increasing the wavenumber of amide-A in films due to greater interaction occurring between gelatin functional groups.
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► Gelatin films with different concentrations were manufactured using casting method. ► Films with higher concentration had good mechanical properties and gas barrier properties. ► The films demonstrated to be an effective film-forming material and have some commercial potential particularly for food packaging. |
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| AbstractList | This study investigated the properties of different types of gelatin films from solutions of varying gelatin concentrations (4–8 wt %). Gelatin derived from beef, pork and fish skin sources was used to manufacture films using a casting approach. Mechanical properties of gelatin films, water vapour permeability (WVP), oxygen permeability, oil permeability and aqueous solubility of films were evaluated. FTIR spectroscopy was utilized to assess the composition of various gelatin sources so as to determine differences in composition of these sources and ultimately, in overall functionality. High concentration gelatin films had good mechanical properties with tensile and puncture strengths being particularly improved. Gelatin films manufactured from fish skin had the lowest WVP values for each concentration used. All gelatin films possessed excellent barriers to oxygen and oil. Films derived from pork gelatin exhibited lowest water solubility compared to those formed using beef and fish gelatin sources, regardless of the concentrations used. FTIR spectra showed that plasticizer and gelatin were well mixed and interacted well together. The use of higher concentrations of gelatin had the effect of increasing the wavenumber of amide-A in films due to greater interaction occurring between gelatin functional groups.
[Display omitted]
► Gelatin films with different concentrations were manufactured using casting method. ► Films with higher concentration had good mechanical properties and gas barrier properties. ► The films demonstrated to be an effective film-forming material and have some commercial potential particularly for food packaging. |
| Author | Kerry, Joe P. Roos, Y.H. Nur Hanani, Z.A. |
| Author_xml | – sequence: 1 givenname: Z.A. surname: Nur Hanani fullname: Nur Hanani, Z.A. organization: Food Packaging Group, University College Cork – National University of Ireland, Cork, Ireland – sequence: 2 givenname: Y.H. surname: Roos fullname: Roos, Y.H. organization: School of Food & Nutritional Sciences, University College Cork – National University of Ireland, Cork, Ireland – sequence: 3 givenname: Joe P. surname: Kerry fullname: Kerry, Joe P. email: joe.kerry@ucc.ie organization: Food Packaging Group, University College Cork – National University of Ireland, Cork, Ireland |
| BackLink | http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=25900945$$DView record in Pascal Francis |
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| Keywords | Mechanical properties Water vapour permeability Gelatin films Biodegradable films FTIR spectroscopy Water Film Gelatin Meat product Permeability Beef Pork |
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Bergo |
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| SubjectTerms | Biodegradable films Biological and medical sciences Food additives Food industries FTIR spectroscopy Fundamental and applied biological sciences. Psychology Gelatin films General aspects Meat and meat product industries Mechanical properties Water vapour permeability |
| Title | Use of beef, pork and fish gelatin sources in the manufacture of films and assessment of their composition and mechanical properties |
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