Application of Poultry Gelatin to Enhance the Physicochemical, Mechanical, and Rheological Properties of Fish Gelatin as Alternative Mammalian Gelatin Films for Food Packaging
Azam Ashrafi,
Hamid Babapour,
Simindokht Johari,
Faezeh Alimohammadi,
Farangis Teymori,
Abdorreza Mohammadi Nafchi,
Nurul Nuraliya Shahrai,
Nurul Huda,
Ahmadreza Abedinia
Affiliations
Azam Ashrafi
Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran 14778-93855, Iran
Hamid Babapour
Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan 36716-39998, Iran
Simindokht Johari
Department of Food Science and Technology, Azadshahr Branch, Islamic Azad University, Azadshahr 89985-49617, Iran
Faezeh Alimohammadi
Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan 36716-39998, Iran
Farangis Teymori
Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan 36716-39998, Iran
Abdorreza Mohammadi Nafchi
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia
Nurul Nuraliya Shahrai
Faculty of Sustainable Agriculture, Universiti Malaysia Sabah, Sandakan 90509, Sabah, Malaysia
Nurul Huda
Faculty of Sustainable Agriculture, Universiti Malaysia Sabah, Sandakan 90509, Sabah, Malaysia
Ahmadreza Abedinia
Department of Food Engineering, Inonu University, Malatya 44280, Turkey
This study aimed to describe the properties of cold water fish gelatin (FG) blended with poultry gelatin (PG) for a production of a sachet containing olive oil. To find a desirable film, the different ratio of FG-PG-based films were characterized in terms of mechanical properties. As the proportion of PG in PG-FG-based increased, the tensile strength and Young’s modulus were increased, and the elongation at break and heat seal strength of the films were decreased. The 50-50 film had favorable characteristics to use as a sachet. The amount of acid index and peroxide of the oil stored in the sachets after 14 days showed that there is a significant difference (p −11 g m−1 Pa−1 s−1 and 48 to 97 cm3 mµ/m2 d kPa, respectively. Dark, red, yellow, and opaque films were realized with increasing PG. Fourier transform infrared (FTIR) spectra approved a wide peak of approximately 2500 cm−1. The rheological analysis indicated that, by adding PG, viscosity, elastic modulus (G′) and loss modulus (G′′) were increased significantly (p < 0.05) about 9.5, 9.32 and 18 times, respectively. Therefore, an easy modification of FG with PG will make it suitable for oil sachet packaging applications for the food industry.
