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Effect of blend ratio and pH on the physical properties of edible composite films prepared from silver carp surimi and skin gelatin

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Abstract

The effect of blend ratio and pH on the physical properties of surimi-gelatin composite films was investigated. Tensile strength (TS), film water solubility and soluble proteins of composite films increased with the increasing proportion of gelatin, while elongation at break (EAB) decreased. The TS of neutral films with the same ratio of surimi and gelatin were lowest, while increased at acidic or alkaline conditions. Similar tendency was also found in protein solubility and surface hydrophobicity of the film-forming solutions. On the other hand, the film water solubility and soluble proteins of neutral composite films were higher than those of acidic and alkaline films. Furthermore, it was revealed that the dissolved surimi and gelatin proteins could form strong composite films, which were insoluble in water. These results suggested that dissolved proteins were mainly involved in the formation of surimi-gelatin composite films.

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Acknowledgments

This work is sponsored by Program for New Century Excellent Talents in University of Fujian Province (JA11143), National Natural Science Fund (31271984), and Xiamen Science and Technology Project (3502Z20123025).

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Authors and Affiliations

  1. College of Biological Engineering, Jimei University, Xiamen, 361021, China

    Zhong Tao, Wu-Yin Weng, Min-Jie Cao, Guang-Ming Liu & Wen-Jin Su

  2. Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, 108-8477, Japan

    Kazufumi Osako

  3. Kokugakuin Tochigi Junior College, 601 Hirai-machi, Tochigi, 328-8588, Japan

    Munehiko Tanaka

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  1. Zhong Tao
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  2. Wu-Yin Weng
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  3. Min-Jie Cao
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  4. Guang-Ming Liu
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  5. Wen-Jin Su
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  6. Kazufumi Osako
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  7. Munehiko Tanaka
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Correspondence to Wu-Yin Weng.

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Tao, Z., Weng, WY., Cao, MJ. et al. Effect of blend ratio and pH on the physical properties of edible composite films prepared from silver carp surimi and skin gelatin. J Food Sci Technol 52, 1618–1625 (2015). https://doi.org/10.1007/s13197-013-1186-5

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  • DOI: https://doi.org/10.1007/s13197-013-1186-5

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