Journal
FOOD HYDROCOLLOIDS
Volume 99, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2019.105378
Keywords
Fish skin gelatin film; Barrier properties; Storage studies; Oxidative stability; Fish crackers
Categories
Funding
- Higher Education Research Promotion
- Thailand's Education Hub for Southern Region of ASEAN Countries Project Office of the Higher Education Commission
- Prince of Songkla University
Ask authors/readers for more resources
The influence of bags from fish skin gelatin (GEL) film prepared by substituting glycerol (GLY) with squalene (SQ) at 50% was evaluated on the quality characteristics of fried fish crackers (FFCs) stored for 30 days at 28.0 +/- 0.5 degrees C and 70 +/- 5% RH, in comparison with control bags from glycerol plasticized gelatin films (GEL/GLY) and commercial nylon/linear low-density polyethylene (LLDPE) films. The prepared GEL/GLY/SQ films had improved water vapor and oxygen barrier properties. FFCs stored in GEL/GLY/SQ bags had lower moisture content and water activity, compared to those stored in GEL/GLY bags and without packaging (p < 0.05). After 30 days, FFCs stored in GEL/GLY/SQ and nylon/LLDPE bags had lower concentration of hydroperoxides and secondary lipid oxidation products than others. In addition, FFCs stored in GEL/GLY/SQ and nylon/LLDPE bags had less volatile compounds, especially those formed from autoxidation and non-enzymatic browning reaction. Therefore, GEL/GLY/SQ bags lowered the oxidation and loss of polyunsaturated fatty acids, mainly n-3 and n-6 when compared to other bags. Moreover, FFCs stored in GEL/GLY/SQ bags exhibited negligible changes in color and texture. Therefore, the prepared GEL/GLY/SQ bags improved oxidative stability of FFCs.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available