Application of Poultry Gelatin to Enhance the Physicochemical, Mechanical, and Rheological Properties of Fish Gelatin as Alternative Mammalian Gelatin Films for Food Packaging

• المؤلفون الرئيسيون: Azam Ashraf, Hamid Babapour, Simindokht Johari, Faezeh Alimohammadi, Farangis Teymori, Abdorreza Mohammadi Nafchi, Nurul Nuraliya Shahrai, Nurul Huda, Ahmadreza Abedinia
• التنسيق: مقال
• اللغة: English; English
• منشور في: MDPI 2023
• الموضوعات: SH334.5-334.7 Fishery technology; TS195-198.8 Packaging
• الوصول للمادة أونلاين: https://eprints.ums.edu.my/id/eprint/35838/1/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/35838/2/FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/35838/; https://doi.org/10.3390/foods12030670

This study aimed to describe the properties of cold-water fish gelatin (FG) blended with poultry gelatin (PG) for a production of a sachet containing olive oil. To find a desirable film, the different ratio of FG-PG-based films were characterized in terms of mechanical properties. As the proportion...