Cuttlefish Sepia pharaonis skin gelatin-based film: storage stability and its effectiveness for shelf-life extension of chicken meat powder

International Aquatic Research

دوره 3، شماره 3، اسفند 2011، صفحه 165-179   

نوع مقاله: Original research

نویسندگان

Md. Sazedul Hoque¹؛ Soottawat Benjakul²؛ Thummanoon Prodpran^{* 3}

¹Department of Fisheries Technology, Faculty of Fisheries, Patuakhali Science and Technology University, Patuakhali-8602, Bangladesh

²Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, 90112, Thailand

³Department of Material Product Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, 90112, Thailand

چکیده

Stability of cuttlefish (Sepia pharaonis) ventral skin gelatin film (CG) and film incorporated with Fenton’s reagent (H₂O₂ 0.02 M + Fe₂SO₄ 0.002 M) (FG) was evaluated after 21 days of storage at 50% relative humidity and 25 °C. No changes in mechanical property were observed for CG film but slight increase in tensile strength (TS) was found for FG film after storage (P < 0.05). Furthermore, water vapor permeability (WVP) increased for both films (P < 0.05), while no marked changes in film solubility and transparency values were found (P > 0.05). DSC and TGA study revealed that molecular reorganization with higher thermal stability were formed in the film matrix during storage. When CG and FG film were used to cover chicken meat powder, the samples covered with  both films had lower moisture content, peroxide values (PV) and thiobarbituric acid reactive substances (TBARS), compared with control samples (without cover) (P < 0.05). Generally, FG film showed more preventive effect than CG film. However, both films were poorer in preventing moisture migration and retarding the color changes of chicken meat powder than low-density polyethylene (LDPE) films. Thus, gelatin-based film, especially modified with Fenton’s reagent could be used as a biodegradable packaging material to prevent lipid oxidation in oil enriched foods. Nevertheless, the improvement of its water barrier property is still needed.
 

کلیدواژه‌ها

Cuttlefish؛ Gelatin film؛ Fenton’s reagent؛ Storage stability؛ Shelf-life extension؛ Food packaging؛ Chicken meat powder؛ Lipid oxidation