Use of beef, pork and fish gelatin sources in the manufacture of films and assessment of their composition and mechanical properties

• Published in: Food hydrocolloids Vol. 29; no. 1; pp. 144 - 151
• Main Authors: Nur Hanani, Z.A., Roos, Y.H., Kerry, Joe P.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.10.2012; Elsevier
• Subjects: 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; Mechanical properties; Water vapour permeability; Gelatin films; Biodegradable films; FTIR spectroscopy; Water; Film; Gelatin; Meat product; Permeability; Beef; Pork

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...