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Effect of the presence of ethyl lauroyl arginate on the technological properties of edible fish gelatin films
Author(s) -
OteroTuárez Victor,
FernándezPan Idoya,
Ignacio Maté Juan
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14454
Subject(s) - gelatin , antimicrobial , solubility , chitosan , chemistry , food science , aeromonas hydrophila , shewanella putrefaciens , fish <actinopterygii> , chemical engineering , organic chemistry , bacteria , fishery , biology , genetics , engineering
Summary Physical, chemical and antimicrobial properties of fish gelatin films with different concentrations of ethyl lauroyl arginate (LAE) were studied. Optical properties of film‐forming solution did not vary with increased LAE content. However, pH and surface tension increased. The incorporation of LAE into the formulation increased moisture and solubility of the films. In addition, the presence of LAE affected mechanical properties, making films stronger and more flexible; it had no effect on water vapour permeability. Finally, films with LAE significantly increased antimicrobial properties against Listeria innocua , Shewanella putrefaciens and Pseudomonas fluorescens , but not against Aeromonas hydrophila. These antimicrobial films could be used as an alternative technology for extending shelf‐life of fresh fish products.