Edible Packaging Films Based on Fish Myofibrillar Proteins: Formulation and Functional Properties

Abstract

Biopackaging materials based on fish myofibrillar proteins have been developed. The effects of protein concentration, pH, temperature and storage time before casting on the apparent viscosity of the film forming solution (FFS) were evaluated using experimental design methodology. The first objective was to determine a feasible experimental range for film-forming. The pH and protein concentration had strong interactive effects on FFS viscosity. During FFS storage before casting, partial degradation of high molecular weight protein components led to decreased viscosity, allowing thin layer casting. In the experimental range for filmforming, none of the conditions affected film functional properties. Standard conditions were determined at: pH 3.0,2.Og protein/lOOg FFS, 25°C and 6 hr storage. The functional properties of the standard biopackaging were slightly better than those that determined for known protein-based films, with tensile strength close to those of low density polyethylene films.

Propriedades de filmes comestíveis produzidos com diferentes concentrações de plastificantes e de proteínas do músculo de tilápia-do-nilo

“…Em meados dos anos 90, Cuq et al (1995), trabalhando com sardinhas, demonstraram que as proteínas miofibrilares possuem a capacidade de formar filmes transparentes e resistentes. Desde então, vários trabalhos foram realizados com proteínas miofibrilares de músculos post rigor mortis de sardinha do Atlântico (Sardina pilchardus) (Cuq et al, 1996(Cuq et al, , 1997a(Cuq et al, , 1997b(Cuq et al, , 1997c, de músculos ante rigor mortis de tilápia-donilo (Oreochromis niloticus) de cultivo (Chandra & Sobral, 2000, Monterrey-Quintero & Sobral, 1999, 2000Sobral, 2000;Sobral et al, 2002), e de carne bovina (Bos taurus taurus) (Sobral et al, 1998).…”

“…Mais recen-temente, Iwata et al (2000) e Tanaka et al (2001) desenvolveram e caracterizaram filmes à base de proteí-nas sarcoplasmáticas extraídas do músculo de merlin azul (Makaira mazara). Em virtude disso, Paschoalick et al (2003) desenvolveram filmes flexíveis à base de proteínas do músculo de tilápia-do-nilo (proteínas miofibrilares + proteínas sarcoplasmáticas), sem as proteínas do estroma, considerando desnecessário o processo de lavagem dos músculos de peixes no preparo das proteínas, conforme técnica difundida na tecnologia de filmes comestíveis (Cuq et al, 1995;Sobral et al, 1998;Monterrey-Quintero & Sobral, 2000).…”

“…Essas proteínas, que são completamente estendidas, apresentam cadeias de polipeptídeos fortemente associadas entre si, em estruturas paralelas (Iwata et al, 2000). Em razão disso, essas proteínas são capazes de formar uma matriz contínua durante a secagem da solução (Cuq et al, 1995;Monterrey-Quintero & Sobral, 2000). Por outro lado, as proteínas sarcoplasmáticas são proteínas globulares que, geralmente, têm que ser desnaturadas termicamente para formar uma matriz contínua (Iwata et al, 2000).…”

Development and optimization of biodegradable fish gelatin composite film added with buriti oil

“…Peressini, Bravin, Lapasin, Rizzotti, and Sensidoni (2003) reported that low viscosity values provide uniformity to the film, influencing in the appearance and facilitating the flow of the film over the contact surface. Cuq, Aymard, Cuq, and Guilbert (1995) suggest the use of FSs with viscosity under 0.7 Pas.…”

Effect of Pre Drying and Using Hydrocolloid System on Frying Characteristics of Fried Potato

“…Edible coatings are applied and formed directly on the food product by different applications. They may be applied with the following procedures: a paintbrush, by spraying, dipping or fluidizing (Cuq et al, 1995). Edible coatings form an integral part of the food product and hence should not impact on the sensory characteristics of the food (Guilbert et al, 1997).…”