title: Stability of the physical properties of plasticized edible films from squid (Todarodes pacificus) mantle muscle during storage.
abstract: Edible films from squid mantle muscle plasticized with different plasticizers were stored at 25 °C, 50% RH before the determination of physical properties. The results showed that tensile strength significantly increased (P < 0.05) upon the storage time, especially for the film plasticized with glucose, while there was no significant change (P ≥ 0.05) in elongation at break of all plasticized films. Water vapor permeability of glucose-plasticized film significantly decreased (P < 0.05) during storage, while there was only a slight change in those with glycerol, sorbitol, and fructose. Redness and yellowness of the films became significantly higher (P < 0.05) during storage, especially for the films plasticized with fructose and glucose. SDS-PAGE and protein solubility in SDS solution showed a possibility of protein aggregation throughout the storage. From these results, it is suggested that the changes in physical properties of the films were caused by the progress of Maillard reaction.
  
  
  CONCLUSIONS
  In this study, squid mantle muscle was used as an edible film-forming material. By mixing with Na-citrate, squid mantle muscle possessed the ability to form transparent films with an excellent UV barrier property. Glycerol was found to be the most effective and stable plasticizer for the films. Edible films represent an option for the utilization of discarded squid during the fishing process.
authors.affiliation: Dept of Food Science and Technology, Tokyo Univ of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo 108-8477, Japan.
authors.forename: Akasith
authors.initials: A
authors.lastname: Leerahawong
authors.forename: Munehiko
authors.initials: M
authors.lastname: Tanaka
authors.forename: Emiko
authors.initials: E
authors.lastname: Okazaki
authors.forename: Kazufumi
authors.initials: K
authors.lastname: Osako
mesh_terms: D000818:Animals; D055598:Chemical Phenomena; D049832:Decapodiformes / Q000737:chemistry*; D005398:Fisheries / Q000191:economics; D018857:Food Packaging / Q000191:economics; D061353:Food Storage; D005990:Glycerol / Q000737:chemistry* / Q000378:metabolism; D007220:Industrial Waste / Q000032:analysis / Q000191:economics; D007564:Japan; D015416:Maillard Reaction; D009124:Muscle Proteins / Q000737:chemistry / Q000378:metabolism; D009132:Muscles / Q000737:chemistry* / Q000378:metabolism; D010539:Permeability; D010858:Pigmentation; D010968:Plasticizers / Q000737:chemistry* / Q000378:metabolism; D055550:Protein Stability; D012758:Shellfish / Q000032:analysis*; D012995:Solubility; D013501:Surface-Active Agents / Q000737:chemistry; D013718:Tensile Strength
chemical_list: D007220:Industrial Waste; D009124:Muscle Proteins; D010968:Plasticizers; D013501:Surface-Active Agents; D005990:Glycerol