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Received April 1, 2011
Accepted September 19, 2011
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This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/bync/3.0) which permits
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Properties of edible biofilm manufactured from yellowfin tuna (Thunnus albacares) skin gelatin
Department of Food Science and Technology/Institute of Food Science, Pukyong National University, Busan 608-737, Korea
owlkim@pknu.ac.kr
Korean Journal of Chemical Engineering, June 2012, 29(6), 786-791(6), 10.1007/s11814-011-0246-7
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Abstract
We investigated the functional properties of gelatin biofilms obtained from yellowfin tuna skin and developed an edible bioflim from fish byproducts to replace mammalian sources. For the biofilms, tensile strength and elongation were 48.57MPa and 15.2%, respectively. The color difference and yellow index values of the biofilms were higher than those of porcine films. The opacity of the biofilms was higher than that of porcine films. In water, the biofilms were stable at pH 4-7. Water vapor and oxygen permeability of the biofilms were 5.3 cm3/m2·day and 110 g/m2·_x000D_
day, respectively. The glass transition temperature and of the thermal stability of the biofilms was 56.30℃ and ~260 ℃, respectively.
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Bigi A, Bracci B, Cojazzi G, Panzavolta S, Roveri N, Biomaterials., 19, 2335 (1998)
Sobral PJA, Menegalli FC, Hubinger MD, Roques MA, Food Hydrocoll., 15, 423 (2001)
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Haug IJ, Draget KI, Smidsrød O, Food Hydrocolloids., 18, 203 (2004)
Carvalho RA, Grosso CRF, Food Hydrocolloids., 18, 717 (2004)
Vanina FM, Sobrala PJA, Menegallib FC, Carvalhoa RA, Habitante AMQB, Food Hydrocolloids., 19, 899 (2005)
Gomez-Guillen MC, Turnay J, Fernandez-Diaz MD, Ulmo N, Lizaebe MA, Montero F, Food Hydrocolloids., 16, 25 (2002)
Yoon JH, Woo JW, Rho HJ, Ahn JR, Yu SJ, Lee YB, Moon CK, Kim SB, Korean J. Chem. Eng., 25(1), 134 (2008)
Gudmundsson M, J. Food Sci., 67, 2172 (2006)
Kim SK, Byun HG, Lee EH, J. Korean Ind. Eng. Chem., 5(3), 547 (1994)
Osborne K, Voight MN, Hall DE, Utilization of lumpfish carcasses for production of gelatin. Lancaster, PA, Technomic Publishing Co., 143 (1990)
Jamilah B, Harvinder KG, Food Chem., 77, 81 (2002)
Kim JS, Ihm CW, Kim PH, Agric. Chem. Biotechnol., 39, 274 (1996)
Arnesen JA, Gildberg A, Bioresour. Technol., 82(2), 191 (2002)
Muyonga JH, Cole CGB, Duodu KG, Food Chem., 87, 325 (2004)
Gimenez B, Turnay J, Lizarbe MA, Montero P, Gomez-Guillen MC, Food Hydrocolloids., 19, 941 (2005)
Cho SM, Gu YC, Kim SB, Food Hydrocolloids., 19, 221 (2005)
Han JH, Floros JD, J. Plastic Film and Sheet., 13, 287 (1997)
Kim BH, Park JW, Hong JH, Korean J. Food Sci. Technol., 37, 30 (2005)
ASTM, Standard test methods for determination of oxygen gas transmission rate, permeability and permeance at controlled relative humidity through barrier materials using a coulometric detector (F1927-98). In: Annual Book of ASTM Standards, American Society for Testing and Materials, Philadelphia, PA, USA (2004)
Ross-Murphy SB, Polymer., 33, 2622 (1992)
Donhowe IG, Fennema O, Edible films and coatings: Characteristics, formation, definition, and testing methods, pp. 1-24. In: Edible Coatings and Films to Improve Food Quality, Krochta, Baldwin JM, Nispero-Carriedo EA, M. (Eds.). Technomic Publishing Company, Lancaster, PA, USA (1994)
Mchugh TH, Krochta JM, Baldwin EA, Nisperos-Carriedo MO, Permeability properties of edible films, In edible coatings and films to improve food quality, Technomic Publishing Company, Lancaster, PA, USA, 174 (1994)
