Department of Aquaculture Faculty of Fisheries, Science & Technology,, Dominican Republic
Mini Review
Murine Fish Chemical Compositions are being Enhanced for use in Food Packaging
Author(s): Tes Tes*
The purpose of this study was to describe the properties of cold-water fish
(FG) gelatin mixed with poultry gelatin (PG) to prepare olive oil sachets. To find
desirable films, different ratios of FG-PG based films were characterized in terms
of mechanical properties. As the proportion of PG increased in PG-FG based films,
the tensile strength and elastic modulus of the films increased and the elongation
at break and heat seal strength of the films decreased. The 50-50 film had favorable
properties for use as a pouch. The acid index and peroxide content of the oils
stored in the bags after 14 days showed significant differences (p<0.05) between
the films. The barrier properties of the film, including water vapor permeability
and oxygen permeability of the film, increased from 1.21 to 4.95 × 10−11 g m−1
Pa−1 s−1 and from 48 .. View More»
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