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Adhesion mechanism of salmon to polymer‐coated can walls
Author(s) -
Dommershuijzen Hans,
Hviid Lene,
den Hartog Hans,
Vereijken Johan
Publication year - 2005
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/pts.701
Subject(s) - polymer , gelatin , adhesion , mechanism (biology) , materials science , polymer science , chemistry , chemical engineering , composite material , organic chemistry , engineering , philosophy , epistemology
Minimization of the amount of salmon adhering to the can wall after emptying is one of the convenience requirements of consumers of canned salmon. In order to achieve this, the mechanism by which salmon adheres to cans needs to be understood. The aim of this study was to provide such knowledge for polymer‐coated cans. The results indicate that gelatin, derived from salmon collagen, and myofibrillar proteins are the major proteins involved in sticking of salmon to the polymer‐coated can wall. Furthermore, it was shown that mainly hydrogen bonds are formed between the salmon proteins and the polymer surface. Therefore, making the surface more apolar can prevent sticking of salmon to polymer‐coated cans. Copyright © 2005 John Wiley & Sons, Ltd.