Properties of protein-based film from round scad ( Decapterus maruadsi) muscle as influenced by fish quality

• Published in: Food science & technology Vol. 41; no. 5; pp. 753 - 763
• Main Authors: Benjakul, Soottawat, Artharn, Anuchit, Prodpran, Thummanoon
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.01.2008; Elsevier
• Subjects: Biological and medical sciences; cold storage; Decapterus; Degradation; films (materials); fish; fish fillets; Fish quality; Food industries; food packaging; food quality; food storage; Fundamental and applied biological sciences. Psychology; ice; Ice storage; mechanical damage; Mechanical properties; muscle protein; Muscle proteins; myosin heavy chains; packaging materials; Round scad; solubility; storage time; tensile strength; trimethylamine; volatile compounds; Degradation; Round scad; Film; Ice storage; Fish quality; Mechanical properties; Muscle proteins; Ice; Protein; Warehousing; Quality; Food preservation; Muscle
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2007.05.015

The properties of film prepared from round scad ( Decapterus maruadsi) stored in ice for different times were investigated. Degradation of myosin heavy chain (MHC) was more pronounced with the coincidental increase in total volatile base and trimethylamine contents as the storage time increased ( P<0.05). Regardless of storage time, no changes in tensile strength (TS) and elongation at break (EAB) of resulting films prepared from unwashed mince were observed ( P>0.05). For the films prepared from washed mince, TS decreased, whereas EAB increased when the storage time of fish increased ( P<0.05). However, films prepared from washed mince showed the greater mechanical properties with the lower film solubility and protein solubility than did those from mince ( P<0.05). Generally, films prepared from fish stored in ice for a longer time became less transparent, darker and more yellowish. The electrophoretic study revealed that similar protein patterns were observed between films, irrespective of storage time of fish and washing. Therefore, the quality of fish did not show the marked impact on the mechanical property of the resulting films, while washing likely affected the film forming ability.