title: Influence of palm oil and glycerol on properties of fish skin gelatin-based films.
abstract: Properties of fish skin gelatin film incorporated with palm oil at 50 and 75 % (w/w) as affected by glycerol at 0-30 % (w/w) were investigated. Increases in water vapour permeability and elongation at break along with decrease in tensile strength were noticed when levels of glycerol were increased (p < 0.05). Decrease in L*- and a*-values with coincidental increase in b*- and ΔE*-values were observed in emulsified films when amount of palm oil incorporated increased (p < 0.05). Light transmittance of all films increased as glycerol levels were increased (p < 0.05). FTIR results suggested that the protein-protein interaction in film matrix decreased when palm oil was incorporated. Films added with palm oil had lower glass transition and degradation temperatures than control films. The addition of 75 % palm oil and 10 % glycerol improved water vapour barrier property of fish skin gelatin films without drastic alteration of mechanical properties.
authors.affiliation: Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand.
authors.forename: Krisana
authors.initials: K
authors.lastname: Nilsuwan
authors.affiliation: Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand.
authors.forename: Soottawat
authors.initials: S
authors.lastname: Benjakul
authors.affiliation: Department of Material Product Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand.
authors.forename: Thummanoon
authors.initials: T
authors.lastname: Prodpran
keywords: Emulsified film; Gelatin film; Glycerol; Palm oil; Thermal properties