Effect of blend ratio and pH on the physical properties of edible composite films prepared from silver carp surimi and skin gelatin.
The effect of blend ratio and pH on the physical properties of surimi-gelatin composite films was investigated. Tensile strength (TS), film water solubility and soluble proteins of composite films increased with the increasing proportion of gelatin, while elongation at break (EAB) decreased. The TS of neutral films with the same ratio of surimi and gelatin were lowest, while increased at acidic or alkaline conditions. Similar tendency was also found in protein solubility and surface hydrophobicity of the film-forming solutions. On the other hand, the film water solubility and soluble proteins of neutral composite films were higher than those of acidic and alkaline films. Furthermore, it was revealed that the dissolved surimi and gelatin proteins could form strong composite films, which were insoluble in water. These results suggested that dissolved proteins were mainly involved in the formation of surimi-gelatin composite films.
College of Biological Engineering, Jimei University, Xiamen, 361021 China.
Zhong
Z
Tao
College of Biological Engineering, Jimei University, Xiamen, 361021 China.
Wu-Yin
WY
Weng
College of Biological Engineering, Jimei University, Xiamen, 361021 China.
Min-Jie
MJ
Cao
College of Biological Engineering, Jimei University, Xiamen, 361021 China.
Guang-Ming
GM
Liu
College of Biological Engineering, Jimei University, Xiamen, 361021 China.
Wen-Jin
WJ
Su
Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, 108-8477 Japan.
Kazufumi
K
Osako
Kokugakuin Tochigi Junior College, 601 Hirai-machi, Tochigi, 328-8588 Japan.
Munehiko
M
Tanaka
Composite films; Edible films; Silver carp; Skin gelatin; Surimi