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Effects of plasticizer type and concentration on the physicochemical properties of edible film from squid Todarodes pacificus mantle muscle

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  • Food Science and Technology
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Abstract

Physical properties of edible film from squid Todarodes pacificus mantle muscle plasticized with different plasticizers (glycerol, sorbitol, glucose, and fructose) at various concentrations (10%, 20%, and 30% w/w of protein) were determined. The results showed that tensile strength (TS) significantly decreased (P < 0.05) while elongation at break significantly increased (P < 0.05) upon plasticizer addition. Water vapor permeability (WVP) significantly increased (P < 0.05) upon addition of glycerol or sorbitol but significantly decreased (P < 0.05) upon addition of glucose or fructose. Among the plasticizers used in this study, glycerol showed the greatest ability to decrease film TS. However, glycerol-plasticized film was less transparent than those with other plasticizers. Addition of glucose or fructose seemed to decrease the WVP of the film via a Maillard reaction. However, change in film color also occurred to a greater degree than for glycerol- or sorbitol-plasticized film.

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Acknowledgments

This study was supported by the Japanese Ministry of Education, Culture, Sports, Science, and Technology (MEXT).

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Authors and Affiliations

  1. Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo, 108-8477, Japan

    Akasith Leerahawong, Emiko Okazaki & Kazufumi Osako

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

    Munehiko Tanaka

Authors
  1. Akasith Leerahawong
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  2. Munehiko Tanaka
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  3. Emiko Okazaki
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  4. Kazufumi Osako
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Correspondence to Kazufumi Osako.

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Leerahawong, A., Tanaka, M., Okazaki, E. et al. Effects of plasticizer type and concentration on the physicochemical properties of edible film from squid Todarodes pacificus mantle muscle. Fish Sci 77, 1061–1068 (2011). https://doi.org/10.1007/s12562-011-0398-8

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  • DOI: https://doi.org/10.1007/s12562-011-0398-8

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