Characterizations of fish gelatin films added with gellan and κ-carrageenan
Date of Original Version
Fish gelatin is known to be inferior to mammalian gelatins. Gellan and κ-carrageenan were added to improve properties of the fish gelatin films. Initially, polysaccharides were added to make fish gelatin gels, and tested for the melting point. Mechanical, barrier, color and microstructure properties, as well as Fourier transform infrared (FTIR) and thermal analysis (DSC) of the modified fish gelatin films were evaluated. The addition of gellan and κ-carrageenan increased the melting point of fish gelatin gels, gellan being more effective. Polysaccharides modified fish gelatin films by increasing tensile strength and barrier against water vapor, but made films slightly darker. Scanning electron microscopy (SEM) microstructure analysis revealed that gellan eliminated cracks present in the film matrix resulting in a more uniform structure. FTIR and DSC analyses showed that both polysaccharides effectively interacted with fish gelatin, and moreover, gellan being more effective. Overall, addition of gellan up to 2 g/100 g of gelatin performed better in enhancing fish gelatin films properties. © 2006 Swiss Society of Food Science and Technology.
Publication Title, e.g., Journal
Pranoto, Yudi, Chong Min Lee, and Hyun Jin Park. "Characterizations of fish gelatin films added with gellan and κ-carrageenan." LWT 40, 5 (2007). doi: 10.1016/j.lwt.2006.04.005.