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

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

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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...

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Bibliographic Details
Main Authors: Azam Ashraf, Hamid Babapour, Simindokht Johari, Faezeh Alimohammadi, Farangis Teymori, Abdorreza Mohammadi Nafchi, Nurul Nuraliya Shahrai, Nurul Huda, Ahmadreza Abedinia
Format: Article
Language:English
English
Published: MDPI 2023
Subjects:
SH334.5-334.7 Fishery technology
TS195-198.8 Packaging
Online Access:https://eprints.ums.edu.my/id/eprint/35838/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/35838/2/FULL%20TEXT.pdf

Internet

https://eprints.ums.edu.my/id/eprint/35838/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/35838/2/FULL%20TEXT.pdf

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