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1.
Physico-mechanical and antioxidant properties of glycerol plasticized fish gelatin films were investigated at different levels of fish protein hydrolysates (FPH) from silver carp muscle (5, 10, 15, and 20 g FPH/100 g gelatin). The films supplemented with FPH, especially at higher concentration showed significant increase in 2, 2-diphenyl-1-picrylhydrazyl (DPPH), 2, 20-azinobis-(3-ethylbenzothiazoline-6-sulfnic acid) (ABTS) radical scavenging, and ferric reducing antioxidant power (FRAP), elongation at break, difference of color, water vapor permeability and opacity, while tensile strength, elastic modulus, L*, b*, and contact angle decreased markedly (p < 0.05). However, no significant differences were observed for a* and solubility of all samples (p > 0.05). Films prepared using 20% FPH had lower glass transition temperature and more homogeneous structure, compared with control film. Also, Fourier transform infrared (FTIR) spectroscopy confirmed the increase of free groups of hydrolysates and lower interaction between chains of film incorporated with the highest content of FPH. Thus, these results indicate that FPH enhanced the antioxidant activities and affected some characteristics due to less interaction between gelatin and FPH.  相似文献   

2.
White-cheek shark skin gelatin (WSG) edible films were optimized with respect to their barrier, mechanical, and structural properties using response surface methodology (RSM), with the introduction of gelatin concentrations (1–4% w/v based on film forming solution) and glycerol contents (15–35% w/w based on gelatin weight) as the independent variables. WSG films with moderate levels of glycerol had higher tensile strength (TS), elastic modulus (EM), and elongation at break (E@b) depending more significantly on gelatin content. Adding higher levels of glycerol, film roughness was observed to decrease exponentially but water vapor permeability (WVP) increased linearly. Structural analysis using Fourier transform infrared spectroscopy (FTIR) showed more aggregated protein structures at higher gelatin content, which could be strongly related to the notable increase of contact angle. According to the model, the optimum conditions for the WSG film formula were found to be 3.3% WSG and 19.3% glycerol, giving a predicted maximum E@b, TS, EM, roughness, and contact angle of 183%, 4.4 MPa, 92 MPa, 4.93 nm, and 101°, respectively, with a predicted minimum WVP of 11.8 g.mm/day.m2.kPa.  相似文献   

3.
The use of active biodegradable films from renewable sources like anchovy, with the incorporation of organic acids, such as sorbic acid (SA) and benzoic acid (BA), is an alternative to decrease environmental pollution and minimize the development of fungi in foods. This study investigated the respective influences of SA and BA at 0, 0.50, 0.75, and 1.50% on the growth of Aspergillus flavus and Rhizopus oryzae and on Argentine anchovy protein film properties (L*, a*, b*, tensile strength, elongation at break, solubility in water, water vapor permeability, and Fourier transform infrared spectroscopy (FTIR)). Results showed that the incorporation of SA or BA at different levels significantly increased the water vapor permeability, water solubility, and elongation at break of the films, but decreased the tensile strength and L* parameter (p < 0.05). FTIR evidenced an interaction between the BA and Argentine protein isolate. Also, the influences of the SA or BA concentration on antifungal activity was observed. The greatest effectiveness was obtained for films containing SA against R. oryzae compared to BA film treatments. In conclusion, the Argentine anchovy protein films could retain their antifungal property by incorporation of these organic acids.  相似文献   

4.
The Whitemouth croaker (Micropogonias furnieri), due to its abundance, is considered one of the most traditional and important species fished in the coastal waters and estuaries of South America. The aim of this work was to produce biopolymeric films of gelatins obtained from skin and bones of Whitemouth croaker. The fish gelatins were characterized through the yield, chemical composition, physiochemical, and rheological properties. The films were characterized by tensile strength (TS), elongation at break (EAB), water vapor permeability (WVP), thermogravimetric analysis (TGA), Fourier transform infrared spectroscopy (FT-IR), and optical properties. The values of protein yield, hydroxyproline content, gel strength, melting temperature, gelling temperature, and viscosity of the skin gelatin were higher than the values of the bone gelatin. The films obtained of skin gelatin showed all properties and thermal analysis superior in relation to the films of bone gelatin; this can be justified by the best physicochemical and rheological characteristics of the skin gelatin.  相似文献   

5.
鱼皮明胶蛋白膜的制备及其热稳定性   总被引：5，自引：0，他引：5  
利用鲨鱼皮明胶制备蛋白可食膜,测定了成膜液蛋白浓度、甘油含量对明胶蛋白膜理化性质的影响,以及环境湿度对膜热稳定性的影响.结果发现,利用鲨鱼皮明胶可以制备成无色透明的蛋白可食膜,成膜液蛋白浓度对明胶蛋白膜的断裂延伸率(EAB)、水蒸气透过率(WVP)以及透明度值有一定的影响,对拉伸强度(TS)没有发生显著影响,但甘油含量从10％增加到70％时蛋白膜的TS逐渐降低.利用DSC对膜的热稳定性进行分析,结果表明当水分活度(Aw) ＜0.33时,明胶蛋白膜在常温下可以处于玻璃态,机械性质能够保持稳定.然而,当Aw超过0.44后,膜的玻璃化转变温度(Tg)起始点低于25℃,膜的EAB上升,TS出现显著下降.当Aw达到0.92时,膜甚至开始溶解变成溶胶.因此,利用鲨鱼皮制备的明胶蛋白膜只适合在Aw小于0.44的干燥环境中应用.  相似文献   

6.
In the present study, the physicochemical and mechanical properties of films made from anchovy (Engraulis encrasicholus) by-product proteins (ABPs) were characterized as a function of protein (3, 4, and 5%) and glycerol (30, 40, 50, and 60%) concentration. In particular, the thickness, color, transparency, water vapor permeability (WVP), solubility, oxygen permeability (OP), and mechanical properties of the films were measured, and generally, these properties were affected by both protein and glycerol concentration. The thickness, redness, WVP and solubility values of films increased, while their lightness and yellowness values decreased as protein concentration increased. Furthermore, lightness, yellowness, and elongation at break (EAB) values were found to increase at higher glycerol concentrations within ABP films, whereas tensile strength (TS) and elastic modulus (EM) values decreased. ABP films became more transparent with increase of glycerol concentration and decrease of protein concentration. The OP values of all films decreased depending on protein and glycerol concentration. The techniques for order performance by similarity to ideal solution (TOPSIS) method was used to determine optimum protein and glycerol concentrations. According to this method, an edible film containing 4% protein and 40% glycerol was the best film with a C value of 0.6665.  相似文献   

7.
ABSTRACT

Grouper bone gelatin films were prepared along with chitosan (GC), clove (GL), and pepper (GP) essential oils and examined for their mechanical, barrier, and antimicrobial properties. GC films had a high tensile strength (TS) of 28 MPa, and GL and GP films had a high elongation at break (EAB) of 162 and 166%, respectively. Water solubility and water vapor transmission rate (WVTR) were low in GL films. All the films exhibited inhibitory activities against Staphylococcus aureus, Aeromonas hydrophila, and Listeria monocytogenes. Vacuum-packed fish steaks coated with GC and GL film extended the shelf life from 4 days to 8 days at 4ºC.  相似文献   

8.
ABSTRACT

In order to enhance antimicrobial activity of the film, zinc oxide (ZnO) nanoparticles were incorporated in gelatin/chitosan composite film, and the physical-mechanical properties were investigated. The film-forming solution of gelatin/chitosan/ZnO films showed increased gel strength (GS), elastic modulus (G’), and viscous modulus (G’’) compared to that of the Control. Fish gelatin/chitosan/ZnO films showed lower water vapor permeability (WVP), higher glass transition temperatures (Tg), and antibacterial activities against Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Vibrio parahemolyticus. Fourier transform infrared spectra (FTIR) and microstructure studies indicated gelatin, chitosan, and ZnO interactions determined the properties of the composite film.  相似文献   

9.
ABSTRACT

Proteins have been used extensively because of their relative abundance, nutritional qualities, and film-forming ability with a good structural integrity and mechanical properties. This study investigated the effects of protein isolate and glycerol concentration and pH on the properties of protein films obtained from Whitemouth croaker (Micropogonias furnieri) residues. The films were evaluated for mechanical properties, thickness, water solubility, water vapor permeability (WVP), and morphological properties. The lowest water solubility of the films occurred at low pHs and low glycerol concentrations. The films had high elongation and higher tensile strength when prepared with higher concentrations of protein isolate, lower concentrations of glycerol, and at lower pHs. The WVP and thickness of the films had a low correlation coefficient. The films were rough and had irregular surfaces. These results indicated that protein isolates from fish of low commercial value can be used as a component of new polymeric films for packaging. However, more studies are needed to assess their barrier action against oxygen, thermal behaviors, and their performance in different types of packaging.  相似文献   

10.
SUMMARY: The effects of type and concentration of plasticizers on the mechanical properties and water vapor permeability (WVP) of edible films from fish water-soluble proteins (FWSP) were investigated. Among plasticizers investigated in the present study, glycerol and polyethylene glycol (PEG) gave the films flexible structure. As the concentration of glycerol increased, tensile strength (TS) decreased with concomitant increase of elongation at break (EAB) and WVP. In contrast, PEG showed more marked influence on TS than on EAB. The FWSP films containing a glycerol : PEG ratio of 2 : 1 exhibited the maximum EAB value, while the increased ratio of glycerol to PEG reduced the water vapor barrier properties of FWSP films. It was revealed that the mechanical properties as well as WVP of edible films prepared from FWSP can be modified by the combination of glycerol and PEG.  相似文献   

11.
Impact of fish gelatin film incorporated without and with palm oil on the quality changes of fried shrimp cracker stored for 15 days at room temperature was investigated, in comparison with nylon/linear low-density polyethylene (nylon/LLDPE) film. The moisture content and water activity of shrimp cracker packaged with all films increased during storage (p < 0.05). The lowest moisture content and water activity were found in the sample packaged with nylon/LLDPE film throughout the storage (p < 0.05). Sample packaged with fish gelatin films incorporated with palm oil generally had lower moisture content than those without oil added during the first 12 days of storage (p < 0.05). During 15 days of storage, shrimp cracker packaged with nylon/LLDPE film generally had the lower PV and TBARS value as well as volatile compounds, except for n-nonanal, than those stored in fish gelatin films, regardless of oil incorporation. The decrease in crispiness and increase in toughness occurred in all samples during the 15 days of storage. Nevertheless, the lower changes were observed in the sample packaged with nylon/LLDPE film. Overall, gelatin film showed excellent oxygen barrier property, which was associated with the retardation of lipid oxidation. The incorporation of oil into gelatin film could lower WVP, but negatively increased oxygen permeability of the resulting film. Thus, the improvement of gelatin film is still required.  相似文献   

12.
Gelatin and carboxymethyl cellulose (CMC) were often used as binders due to their binding ability. To investigate the effects of gelatin and CMC supplementation on feed quality, intestinal ultrastructure and growth performance of gibel carp, six pelleted feed were formulated: control; supplemented with gelatin (10 g/kg, 30 g/kg and 50 g/kg); and supplemented with CMC (10 g/kg and 30 g/kg). Increased gelatin supplementation levels reduced feed solubility and pellet softening (p < .05) and decreased chemical oxygen demand in the surrounding water after pellets were immersed (p < .05). Increased levels of gelatin supplementation enhanced digesta viscosity and reduced intestinal microvilli length and digestive enzymes activities (chymotrypsin and amylase; p < .05) of fish. Fish‐fed diets supplemented with 30 g/kg gelatin had higher levels of plasma total free amino acids and glucose (p < .05) than fish fed 10 g/kg and 50 g/kg gelatin. Feed supplemented with 10 g/kg CMC were softer than those supplemented with 30 g/kg CMC (p < .05); fish‐fed diets supplemented with 10 g/kg CMC had longer intestinal microvilli (p < .05) than fish fed 30 g/kg CMC. Thus, our results indicated that either gelatin or CMC is applicable to supplement in the feed for improving feed quality and without negative effect on growth performance of gibel carp.  相似文献   

13.
Physical properties of edible film from squid Todarodes pacificus mantle muscle plasticized with different plasticizers (glycerol, sorbitol, glucose, and fructose) at various concentrations (10%, 20%, and 30% w/w of protein) were determined. The results showed that tensile strength (TS) significantly decreased (P < 0.05) while elongation at break significantly increased (P < 0.05) upon plasticizer addition. Water vapor permeability (WVP) significantly increased (P < 0.05) upon addition of glycerol or sorbitol but significantly decreased (P < 0.05) upon addition of glucose or fructose. Among the plasticizers used in this study, glycerol showed the greatest ability to decrease film TS. However, glycerol-plasticized film was less transparent than those with other plasticizers. Addition of glucose or fructose seemed to decrease the WVP of the film via a Maillard reaction. However, change in film color also occurred to a greater degree than for glycerol- or sorbitol-plasticized film.  相似文献   

14.
The characteristics and functional properties of gelatin obtained from Chinese giant salamander (Andrias davidianus) skin were investigated. After alkaline and acetic acid pre-treatment, yield of the gelatin by hot water extraction (60°, 8 h) was 17.63 g/100 g (wet basis), and the gelatin contained 89.46 g/100 g protein, 0.3 g/100 g fat, and 0.41 g/100 g ash (dry basis). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) results of the gelatin showed clear band pattern for collagen subunits,β- and α-chains. The gelatin contained 18.85% imino acids, 28.62% hydrophobic amino acids, and 19.68% essential amino acids, which is slightly lower than porcine skin gelatin (PSG). The gelatin exhibited thermo-reversible properties, with gel strength of 192.50 ± 11.47 g, rupture distance of 10.17 ± 0.20 mm, gelling temperature of 4.98°, and melting temperature of 18.04°, Emulsifying activity index (EAI) of the gelatin diminished with increasing concentrations from 10 to 40 mg/mL (p < .05), whereas the emulsifying stability index (ESI) improved significantly (p < .05). Higher concentrations (30 and 40 mg/mL) could significantly enhance the gelatin’s foam expansion (FE) and foam stability (FS) (p < .05). Water absorption ability and oil absorption ability of the gelatin were 7.1 g water/g gelatin and 9.8 g oil/g gelatin, respectively. These results imply that the gelatin with good interfacial properties could potentially be used as a novel ingredient in food emulsion systems.

Abbreviations: CGSS, Chinese giant salamander skin; CSG, Chinese giant salamander skin gelatin; PSG, porcine skin gelatin; EAI, emulsion activity index; ESI, emulsion stability index; FE, foam expansion; FS, foam stability; WAC, water absorption capacity; OAC, oil absorption capacity.  相似文献   

15.
Abstract

Textural properties, protein solubility, water holding capacity and activity of collagenolytic enzymes of salmon (Salmo salar) and cod (Gadus morhua) fillets were measured during iced storage. Breaking strength and hardness of fillets were reduced during iced storage. Elasticity of cod fillets was reduced, while cohesiveness of salmon increased during storage. Salmon was softer and less elastic than cod. During storage, total amount of extracted proteins was reduced for cod, and increased followed by a reduction for salmon. The fraction of salt soluble proteins increased during storage, and values for cod were higher than those for salmon. The activity of collagenolytic enzymes was higher in cod than salmon during the whole storage period.  相似文献   

16.
3种水质调控方式下刺参池塘初级生产力的周年变化   总被引：1，自引：0，他引：1  
通过对自然纳潮、微孔曝气、养水机池塘不同水层初级生产力及其相关参数的研究,分析养水机对初级生产力的影响。结果表明,3种水质调控方式池塘,初级生产力年均值、P/R值均以养水机池塘最高,微孔曝气池塘次之,自然纳潮池塘最低。养水机池塘、微孔曝气池塘、自然纳潮池塘的初级生产力年均值分别为(6.22±0.54)、(5.37±0.60)、(4.69±0.53) gO_2/(m~2·d)。3种水质调控方式下,养水机池塘30～50 cm水层和50～100cm水层初级生产力差异不显著,而微孔曝气池塘和自然纳潮池塘这两水层之间初级生产力差异显著,且养水机池塘50～100 cm的水层初级生产力显著高于微孔曝气和自然纳潮池塘。研究表明,养水机能显著提高刺参池塘50 cm以下水层的初级生产力,缩小上层和下层初级生产力之间的差距,从而提高池塘水体总初级生产力,为刺参饵料和池塘物质快速循环提供基本保障。  相似文献   

17.
In this study, gelatin was obtained from the scales of seabass (Lates calcarifer) and grey mullet (Mugil cephalus) collected in Vietnam by using Alcalase® 2.4 L FG for pretreatment and electrochemically activated water with pH 2.0–2.5 for extraction. The characteristics and physicochemical properties of gelatin were investigated. The results indicated that the gelatin had a high protein content (88.6–90.0%) with ash (1.43–1.55%) and no fat. The gelatin was identified as type A due to its pH value. The yields of gelatin were 14.1–15.2%. The gel strength and melting point were 270.3 g and 26.7°C, respectively, for gelatin from seabass scales and 249.1 g and 25.9°C, respectively, for samples from grey mullet scales. In contrast, the viscosities of gelatin were found to be 6.97 cP for seabass and 8.73 cP for grey mullet. Both gelatins contained α-chain and β-chain as the major components. Circular dichroism spectra indicated that the triple helical structure in collagen was almost transformed to the random coil structure in gelatin. The proportion of imino acids was high (197–205 residues/1,000 residues). So, gelatin from seabass and grey mullet scales could be used as a potential replacement for mammalian gelatin.  相似文献   

18.
ABSTRACT

Threadfin bream (Nemipterus japonicus) spray-dried hydro-lysate was prepared using Alcalase at predetermined optimum hydrolysis conditions consisting of pH 8.5, 60°C, 2% enzyme, and 2 h hydrolysis. The hydrolysate was evaluated for its preferred concentration in rice porridge. Its acceptability was compared with sauces and enzyme-treated rice and vegetable hydrolysate. The preferred concentration in rice porridge was found to be 3% (w/v) and bitterness increased with concentration of hydrolysate. Threadfin bream hydrolysate was preferred as much as soy sauce; however, it received a lower score for taste compared to fish sauce. In terms of color, threadfin bream hydrolysate received significantly (p < 0.05) lower score than Flavorzyme and Alcalase treated rice hydrolysate and Vegetable hydrolysate. Low preference to the hydrolysate could probably be due to its greenish yellow color in which the common color for flavorants are brownish. For overall acceptability, no significant difference was observed between threadfin bream hydrolysate and Alcalase-treated rice hydrolysate but was significantly lower than vegetable hydrolysate and Flavorzyme-treated rice hydrolysate.

The hydrolysis of threadfin bream with Alcalase produced hydrolysate having a combination of bitter, umami, salty, sweet and sour tastes with fishy flavor. Bitterness and umami were rated as having an intermediate intensity, salty as between weak and intermediate, and sour and sweet as weak. The three basic tastes for hydrolysate were bitter, umami and salty, with umami and bitterness being the determining tastes.  相似文献   

19.
An eight-week feeding experiment was conducted to quantify the dietary threonine requirement of young catfish, Heteropneustes fossilis (9.20 ± 0.85 cm, 3.60 ± 0.45 g) using isonitrogenous and isoenergetic diets [40% crude protein (CP); 4.28 kcal g/100 g, gross energy (GE)] containing casein, gelatin and l-crystalline amino acids. Six dietary treatments supplemented with graded levels of l-threonine (0.50, 0.75, 1.00, 1.25, 1.50 and 1.75 g per 100 g, dry diet), in gradations of 0.25 g per 100 g dry diet were formulated. Fish were randomly stocked, in triplicate groups, in 55-l indoor polyvinyl flow-through circular tanks and fed experimental diets at 4% of their body weight divided over two equal feedings at 08:00 and 16:00 hours. Feeding schedule and ration size were worked out prior to the start of the feeding trial. Live weight gain (263%), feed conversion ratio (FCR) (1.35) and protein efficiency ratio (PER) (1.85) were significantly higher (P < 0.05) in fish fed a diet containing 1.25% dietary threonine. However, second-degree polynomial regression analysis of live weight gain, FCR, PER and body protein deposition data indicated the dietary threonine requirement to be 1.37, 1.26, 1.23 and 1.24 g per 100 g of dry diet, respectively. Whole-body moisture decreased significantly (P < 0.05) with the increase of dietary concentration up to 1.25%. A significantly (P < 0.05) higher protein content was evident in fish fed a diet containing 1.25% threonine. Body fat increased significantly (P < 0.05) with the increase of dietary concentration and was found to be highest at a 1.75% threonine concentration. A significantly (P < 0.05) higher ash content was reported at the 0.50 and 0.75% threonine levels. Body protein deposition was also found to be significantly (P < 0.05) higher at the 1.25% threonine level, followed by the 1.50% threonine level. Based on these results, it is recommended that the diet for fingerling H. fossilis should contain threonine at a level of 1.27 g per 100 g of dry diet, corresponding to 3.17 g per 100 g of dietary protein for optimum growth and efficient feed utilization. No mortality was observed during the experiment.  相似文献   

20.
Eight hundred and eighty‐five strains of bacterial isolates from various samples associated with the natural habitat of Macrobrachium rosenbergii were screened for their probiotic potential. Two putative probionts namely Bacillus NL110 and Vibrio NE17 isolated from the larvae and egg samples, respectively, were selected for experimental studies and were introduced to the juveniles of M. rosenbergii (0.080±0.001 g) through different modes such as through feed, water and both. The probiotic potential of the above bacteria in terms of improvements in water quality, growth, survival, specific growth rate (SGR), feed conversion ratio and immune parameters was evaluated. The treatment groups showed a significant improvement in SGR and weight gain (P<0.001). Survival among different treatment groups was better than that in the control group. There were also significant improvements in the water quality parameters such as the concentration of nitrate and ammonia in the treatment groups (P<0.05). Improvements in immune parameters such as the total haemocyte count (P<0.05), phenoloxidase activity and respiratory burst were also significant (P<0.001). It is concluded that screening of the natural microflora of cultured fish and shellfish for putative probionts might yield probiotic strains of bacteria that could be utilized for an environment‐friendly and organic mode of aquaculture.  相似文献   

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