Gelatin Films Containing Hydrolysates from Whitecheek Shark (Carcharhinus dussumieri) Meat |
| |
| Authors: | Marjane Alinejad Masoud Rezaei Joe Mac Regenstein |
| |
| Institution: | 1. Department of Seafood Science and Technology, Faculty of Marine Sciences, Tarbiat Modares University, Nour, Iran;2. Department of Food Science, Cornell University, Ithaca, NY, USA |
| |
| Abstract: | The effect of adding different concentrations of freeze-dried (FD-WCPH) and spray-dried (SD-WCPH) whitecheek shark (Carcharhinus dussumieri) protein hydrolysate to the physical properties (solubility in water, contact angle, water vapor permeability, and opacity), mechanical properties (tensile strength, elongation at break, and elastic modulus) and color of gelatin films has been studied. The results showed that FD-WCPH and SD-WCPH led to an increase in water solubility and water vapor permeability and a decrease in contact angle and opacity of gelatin films (P < 0.05). Fish protein hydrolysate concentration showed a linear relation with elongation at break and an inverse relation with the tensile strength and elastic modulus of the films (P < 0.05). |
| |
| Keywords: | Whitecheek shark Carcharhinus dussumieri protein hydrolysate gelatin film |
|
|
