Effect of pH on the properties of protein-based film from bigeye snapper (Priacanthus tayenus) surimi.
The effects of the pH and protein content on the properties and compositional changes of protein-based films from bigeye snapper (Priacanthus tayenus) surimi were investigated. Tensile strength of bigeye snapper surimi films prepared at the acidic (pH 3) and alkaline (pH 11) conditions were not significantly different (P > 0.05). Nevertheless, elongation at break of films prepared at pH 3 was higher than that at pH 11 (P < 0.05). The acidic and alkaline conditions had no effect on water vapor permeability of the films obtained. However, the film prepared at acidic condition was more yellowish than that prepared at alkaline pH. Protein content influenced the mechanical properties and color of films.
Chinabhark
Krittabhart
K
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
Benjakul
Soottawat
S
Prodpran
Thummanoon
T
D000818:Animals; D005399:Fishes / Q000378:metabolism*; D006863:Hydrogen-Ion Concentration; D018482:Muscle, Skeletal / Q000378:metabolism; D011506:Proteins / Q000737:chemistry* / Q000378:metabolism*
D011506:Proteins