Effect of select parameters on the properties of edible film from water-soluble fish proteins in surimi wash-water

Bourtoom, Thawien; Chinnan, Manjeet S.; Jantawat, Pantipa; Sanguandeekul, Romanee

doi:10.1016/j.lwt.2005.02.020

Cited by 50 publications

(60 citation statements)

References 18 publications

(20 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…TSM was calculated as the percentage of film dissolved during immersion in distilled water [15]. Film specimens (2 cm × 2 cm) were placed in 10 ml of distilled water with potassium sorbate (0.01% w/v) to prevent microbial growth.…”

Section: Total Soluble Matter (Tsm)mentioning

confidence: 99%

“…Until now, edible protein films have been made from sources including animal proteins (milk, collagen, gelatin, and myofibrillar proteins) as well as vegetable proteins (corn zein, wheat gluten, and soy proteins) [9][10][11]. Many authors have studied edible films made with soy protein [12][13][14], but the information available for the implementation of other legume proteins as raw material for edible films is still limited [5,15,16].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Preparation and Characterization of Proteinaceous Films from Seven Mexican Common Beans (Phaseolus vulgarisL.)

Montalvo-Paquini

Avila‐Sosa

López‐Malo

et al. 2018

Journal of Food Quality

View full text Add to dashboard Cite

Bean protein concentrate (BPC) as a protein source from seven varieties of Mexican common beans (alubia, flor de mayo, garbancillo, peruano, pinto, mantequilla, and negro) was utilized for formulating edible films (EF). EF were prepared with BPC (3% w/w) and glycerol as a plasticizer by the casting method; their thickness, water content, soluble matter, protein solubility, color, puncture strength, elongation, water vapor permeability (WVP), and chemical properties (Fourier transform infrared, FTIR, and spectroscopy) were evaluated. Tested EF had an average thickness of 0.045 ± 0.001 mm. Good stability was observed since the studied polymers did not exceed 35% of the total soluble matter while protein solubilities were not greater than 3%. EF made from peruano bean protein presented a lower value of total matter solubility (25.38 ± 2.24%) than the other tested EF. A low value of WVP (2.06 ± 0.25 × 10 −10 g m/Pa s m 2 ) was observed in films from negro bean protein, while EF from flor de mayo bean protein exhibited the highest values of puncture strength (17.35 ± 0.82 MPa) and elongation (38.21 ± 0.64%). Most bean protein EF had reddish or brownish color; however, films from alubia and peruano bean proteins displayed light yellowish colors. FTIR spectra of EF revealed that glycerol did not react with the studied bean proteins through covalent bonds.

show abstract

Section: Total Soluble Matter (Tsm)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Preparation and Characterization of Proteinaceous Films from Seven Mexican Common Beans (Phaseolus vulgarisL.)

Montalvo-Paquini

Avila‐Sosa

López‐Malo

et al. 2018

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…Stirring was stopped to precipitate the pulverized meat, while dirt and grease is dumped. The precipitate is then dried by pressing it in a hydraulic press to remove water (Bourtoom et al, 2006) Preparation of Edible Film Tapioca-Surimi Edible Film Edible film preparation was modified from Santoso et al (2011). The procedure of making this edible film are as follows.…”

Section: Preparation Of Dumbo Catfish's Surimimentioning

confidence: 99%

“…Moisture absorbent materials (desiccant) were put in a can, then the sample were placed at the top of the can such that the sample covers cans. Wax paper used to cover part of the container with the sample so that no air enters between the boundary and the sample container (Bourtoom et al, 2006).…”

Section: Water Vapor Transmission Rate (Wvtr) Testmentioning

confidence: 99%

See 1 more Smart Citation

Starch-Glycerol Based Edible Film and Effect of Rosella (Hibiscus Sabdariffa Linn) Extract and Surimi Dumbo Catfish (Clarias gariepinus) Addition on Its Mechanical Properties

et al. 2016

View full text Add to dashboard Cite

Effect of Rosella (Hibiscus Sabdariffa Linn) Extract and Surimi Dumbo catfish (Clarias gariepinus) addition on Starch-Based Edible Film-Glycerol Mechanical Properties has been done. The purpose of this study is to create an active environment-friendly packaging material. Surimi additions are intended to improve the mechanical properties of bioplastics and additions of Rosella extract intended as a bio-indicator of acidity. The method used was Solvent Casting. An amount of surimi and rosella extract varied to obtain the best mechanical properties. The results shows that the addition of surimi and rosella flower extract significantly effect the elongation of Edible films produced up to 27%.

show abstract

Combined effect of cassava starch nanoparticles and protein isolate in properties of starch‐based nanocomposite films

Almeida

Souza

Philadelpho

et al. 2021

J of Applied Polymer Sci

View full text Add to dashboard Cite

This study aimed to evaluate the effects of incorporation of cowpea protein isolate and cassava starch nanoparticles obtained by ultrasound on the properties of cassava starch:glycerol films. The cowpea bean protein isolate was successfully obtained with 72.5% of protein and solubility about 90%. The cassava starch nanoparticles yielded 97.85%. Increasing protein isolate concentration in starch:glycerol films resulted in a progressive reduction of water vapor permeability up to 27.0%. The cassava starch nanoparticles added films presented expressive increments in tensile strength (283.83%) as well as modulus of elasticity (204.31%), accompanied by decreasing in elongation at break (24.28%). The thermal stabilities of cassava starch films were affected by the addition of both protein isolate and cassava starch nanoparticles. The cassava starch nanoparticles obtained by ultrasound ensured the maintenance of film properties, optimizing the production time, with a higher yield, and without the need for chemical reagents. Thus, it could be useful for substitution of those obtained by acid hydrolysis. Therefore, giving rise to a trend of production of nanocomposite films suitable for reinforced packaging applications.

show abstract

Effect of select parameters on the properties of edible film from water-soluble fish proteins in surimi wash-water

Cited by 50 publications

References 18 publications

Preparation and Characterization of Proteinaceous Films from Seven Mexican Common Beans (Phaseolus vulgarisL.)

Preparation and Characterization of Proteinaceous Films from Seven Mexican Common Beans (Phaseolus vulgarisL.)

Starch-Glycerol Based Edible Film and Effect of Rosella (Hibiscus Sabdariffa Linn) Extract and Surimi Dumbo Catfish (Clarias gariepinus) Addition on Its Mechanical Properties

Combined effect of cassava starch nanoparticles and protein isolate in properties of starch‐based nanocomposite films

Contact Info

Product

Resources

About