Effects of plasticizer concentrations on functional properties of chicken skin gelatin films

The aim of this study was to investigate the functional properties of chicken skin gelatin films with varied concentrations of a hydrophilic plasticizer. Gelatin film solutions with different glycerol concentrations A(control), B(5%), C(10%), D(15%) and E(20%), were stirred at 45°C for 20min and ove...

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Bibliographic Details
Published inInternational food research journal Vol. 24; no. 5; pp. 1910 - 1918
Main Authors Nor, M H M, Nazmi, N N M, Sarbon, N M
Format Journal Article
LanguageEnglish
Published Selangor Universiti Putra Malaysia, Faculty of Food Science & Technology 01.10.2017
Subjects
Aliphatic alcohols
Aliphatic compounds
Chickens
Elongation
Engineering
Food processing
Food processing industry
Food science
Fourier transforms
Gelatin
Glycerol
Infrared spectroscopy
Light transmission
Mechanical properties
Moisture content
Permeability
Polyvinyl alcohol
Poultry
Properties (attributes)
Proteins
Skin
Solubility
Spectrum analysis
Studies
Tensile strength
Ultraviolet radiation
Water vapor
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Summary:The aim of this study was to investigate the functional properties of chicken skin gelatin films with varied concentrations of a hydrophilic plasticizer. Gelatin film solutions with different glycerol concentrations A(control), B(5%), C(10%), D(15%) and E(20%), were stirred at 45°C for 20min and oven dried at 45°C. Film characterization determination were included, tensile strength (TS), elongation at break (EAB), water vapor permeability (WVP), solubility, transparency, moisture content, Fourier Transform Infrared Spectroscopy (FTIR), and X-ray Diffraction (X-RD). Glycerol added resulted in improvement of TS and WVP properties. Film B (5% glycerol) demonstrated low EAB (106%), WVP (0.0175 g.mm/h.m2.k.Pa) and solubility (58.64%), but with high TS (3.64 MPa), moisture content (16.0%), UV light transmission (0.04%) and transparency (0.81) compared to films C, D and E. FTIR spectrum analyses demonstrated an aliphatic alcohol group only for Film E (20% glycerol). Hence, chicken skin gelatin film at 5% glycerol concentration showed the most promising potential for industrial food processing applications.
ISSN:1985-4668
2231-7546