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Properties of edible biofilm manufactured from yellowfin tuna (Thunnus albacares) skin gelatin

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Abstract

We investigated the functional properties of gelatin biofilms obtained from yellowfin tuna skin and developed an edible bioflim from fish byproducts to replace mammalian sources. For the biofilms, tensile strength and elongation were 48.57MPa and 15.2%, respectively. The color difference and yellow index values of the biofilms were higher than those of porcine films. The opacity of the biofilms was higher than that of porcine films. In water, the biofilms were stable at pH 4–7. Water vapor and oxygen permeability of the biofilms were 5.3 cm3/m2·day and 110 g/m2·day, respectively. The glass transition temperature and of the thermal stability of the biofilms was 56.30 °C and ∼260 °C, respectively.

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Authors and Affiliations

  1. Department of Food Science and Technology/Institute of Food Science, Pukyong National University, Busan, 608-737, Korea

    Ju-Yeon Kim, Cheol-Kyun Jung, Do-Hyeong Kim & Seon-Bong Kim

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  1. Ju-Yeon Kim
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  2. Cheol-Kyun Jung
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  3. Do-Hyeong Kim
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  4. Seon-Bong Kim
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Kim, JY., Jung, CK., Kim, DH. et al. Properties of edible biofilm manufactured from yellowfin tuna (Thunnus albacares) skin gelatin. Korean J. Chem. Eng. 29, 786–791 (2012). https://doi.org/10.1007/s11814-011-0246-7

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  • DOI: https://doi.org/10.1007/s11814-011-0246-7

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