Journal
JOURNAL OF FOOD ENGINEERING
Volume 108, Issue 2, Pages 337-344Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2011.08.002
Keywords
Fish gelatin; Extrusion; Tensile properties; Water vapor permeability; Glass transition temperature
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Funding
- University of Idaho Office of Research and Economic Development
- Idaho Agricultural Experiment Station [IDA01370, ID01365]
- WA/ID Aquaculture [113389-G002559]
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Fish gelatin was plasticized with 20% and 25% glycerol (w/w of gelatin) and used to develop edible films by twin-screw extrusion at 110 and 120 degrees C followed by compression molding at 80 degrees C. Tensile and moisture barrier properties and glass transition temperature were then measured and compared with solution-cast films. The films extruded at 110 degrees C and with 25% glycerol had the highest percent elongation at break of 293 +/- 27%. The water vapor permeability values of extruded films (the highest value being 2.9 +/- 0.2 g mm h(-1) cm(-2) Pa-1) were higher than those of solution-cast films while the glass transition temperatures (T-g) of the extruded films were generally lower than those of solution-cast films. Films with 25% glycerol that were extruded at 110 degrees C had the lowest T-g (2.10 +/- 0.31 degrees C). This investigation showed that extrusion processing followed by compression molding is a feasible method to produce fish gelatin films for commercial applications in a wide range of food products. (C) 2011 Elsevier Ltd. All rights reserved.
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