Properties of red tilapia (Oreochromis niloticus) protein based film as affected by cryoprotectants

Oujifard, Amin; Benjakul, Soottawat; Prodpran, Thummanoon; Seyfabadi, Jafar

doi:10.1016/j.foodhyd.2012.12.023

Cited by 12 publications

(22 citation statements)

References 31 publications

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“…It was also observed that the band between 1645 and 1653/cm indicated an unordered and α ‐helix structures . Many have reported the amide‐A, amide‐I, amide‐II and amide‐III to be at 3000–3600, 1600–1700, 1400–1550 and 1200–1350/cm respectively …”

Section: Resultsmentioning

confidence: 94%

“…Ramos et al ,. Qujifard et al . and Guerrero et al ., who all observed low transmission of UV light in gelatine films, whey protein films, red tilapia protein‐based films and SPI films respectively.…”

Section: Resultsmentioning

confidence: 97%

“…In general, the migration of moisture through films is governed by a film network. Films with a denser structure can inhibit the migration of moisture more effectively than those that are less compact . Because higher permeability is detrimental to food quality, it should be a strong consideration for film formulation and processing.…”

Section: Resultsmentioning

confidence: 99%

“…Washed mince. Washed mince was prepared according to the method described in Oujifard et al 22 The mince was homogenized with five volumes of 50 mM NaCl at a speed of 11 000 rpm for 2 min. It was then centrifuged at 10 000 g at 4°C for 10 min.…”

Section: Preparation Of Samplementioning

confidence: 99%

“…Fish myofibrillar protein film. FMP film was prepared as described by Oujifard et al 22 with a slight modification. Washed mince was mixed with distilled water to obtain the final protein concentration of 7% (w/v).…”

Section: Preparation Of Film-forming Solution (Ffs)mentioning

confidence: 99%

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Biodegradable Protein‐based Films and Their Properties: A Comparative Study

et al. 2015

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Biodegradable protein-based films prepared from different protein sources [commercial bovine gelatine (CG), giant catfish skin gelatine (GG), soy protein isolates (SPI), fish myofibrillar protein (FMP) and whey protein concentrate (WPC)] were all investigated for their mechanical, physical, chemical, thermal and barrier properties. The properties of the resulting films were then compared with those of commercial wrap films [polyvinyl chloride (PVC)]. The film forming solution containing 7% (w/v) protein and 50% (w/w) glycerol was used to produce the films through a casting method. Of the protein-based films, the GG film had the highest tensile strength and elongation, while the WPC film exhibited the lowest film solubility, water vapour permeability, light transmission in UV-Vis range (200-800 nm) and film transparency. However, the colour of the FMP film and the thickness were closer to that of the PVC film, particularly the L* and b* values. The appearances of the protein-based films were similar to the PVC film, and they were uniformly transparent. Therefore, biodegradable films produced from different types of protein sources exhibited differences in their properties. These results are consistent with data from FTIR and protein pattern analyses. Based on these findings, different sources of protein-based films can be used as an alternative for food packaging applications.

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Section: Resultsmentioning

confidence: 94%

Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

Section: Preparation Of Samplementioning

confidence: 99%

Section: Preparation Of Film-forming Solution (Ffs)mentioning

confidence: 99%

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Biodegradable Protein‐based Films and Their Properties: A Comparative Study

et al. 2015

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Edible protein films: Sources and behavior

et al. 2018

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Edible and biodegradable films are made of renewable resources, offer an alternative to synthetic plastics for packaging, and, unlike these, can be placed between phases in direct contact with food. Although there are different sources, such as lipids and carbohydrates, proteins are popular due to their abundance and their nutritional qualities. Protein for film elaboration can be extracted from cereals (gluten, prolamins), milk (casein, whey), muscle (myofibrillar), and the connective tissue (gelatin) of marine or terrain species. Requirements may vary depending on their future application; therefore, it cannot be said that 1 source or the other is better, because film properties will also differ due to their method of obtention. Therefore, it is necessary to know what kind of film is needed in order to choose the most suitable one.

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Effect of protein concentrations on the properties of fish myofibrillar protein based film compared with PVC film

et al. 2016

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The effect of protein concentrations on the properties of fish myofibrillar protein film (FMP) were investigated and compared with commercial wrap film (polyvinyl chloride; PVC). FMP (2 %, w/v) showed the highest mechanical properties [tensile strength: 4.38 MPa and elongation at break: 133.05 %], and water vapor permeability [2.81 × 10(-10) g m(-1) s(-1) Pa(-1)]. FMP contained high molecular weight cross-links, resulting in complex film network, as indicated by lower film solubility (19-22 %) and protein solubility (0.6-1.3 %). FMP showed excellent barrier properties to UV light at the wavelength of 200-280 nm. FMP had the thickness [0.007-0.032 mm], color attributes and transparency similar to PVC film [thickness: 0.010 mm]. Therefore, protein concentration majority influenced the properties of develop FMP. The protein content of 1 % (w/v) had potential to be developed the biodegradable film with comparable properties to the commercial wrap film.

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Properties of red tilapia (Oreochromis niloticus) protein based film as affected by cryoprotectants

Cited by 12 publications

References 31 publications

Biodegradable Protein‐based Films and Their Properties: A Comparative Study

Biodegradable Protein‐based Films and Their Properties: A Comparative Study

Edible protein films: Sources and behavior

Effect of protein concentrations on the properties of fish myofibrillar protein based film compared with PVC film

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