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아세트산 처리 황다랑어(Thunnus albacares ) 껍질 유래 젤라틴으로 제조한 바이오필름의 물리적 특성

Physical Properties of Biofilm Manufactured from Gelatin of Yellowfin Tuna Thunnus albacares Skin Treated with Acetic Acid

김도형|김선봉|김주연
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)|2011.12|한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)|제44권 제6호|pp. 591-596

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참고문헌

키워드

Physical propertiesGelatinYellowfin tunaThunnus albacaresEdible film
주제분류수산학

초록

The present study examined the physical properties of biofilms manufactured from yellowfin tuna Thunnus albacares skin gelatin with the aim of developing a biofilm from fisheries by-products to replace mammalian sources. The physical properties of biofilms from yellowfin tuna gelatin were compared with those of biofilms from porcine gelatin. The yellowfin tuna gelatin biofilm exhibited higher tensile strength (69.08 MPa) and greater elongation (14.32%)than did porcine gelatin biofilm (50.50 MPa and 10.21%, respectively). The ΔE and YI (yellowness index) Huntercolor values of yellowfin tuna gelatin biofilm were three-fold and 15-fold higher, respectively, than values for porcine gelatin biofilm. The opacity value of yellowfin tuna gelatin biofilm was higher than that of porcine gelatin biofilm. The stability against water of yellowfin tuna gelatin biofilm was lower than that of porcine gelatin biofilm at pH 3 to pH 11. Thermogravimetric analysis (TGA) indicated that the thermal stability of the biofilms was about 270˚C for porcine gelatin biofilm and about 250˚C for yellowfin tuna gelatin biofilm.

Abstract

The present study examined the physical properties of biofilms manufactured from yellowfin tuna Thunnus albacares skin gelatin with the aim of developing a biofilm from fisheries by-products to replace mammalian sources. The physical properties of biofilms from yellowfin tuna gelatin were compared with those of biofilms from porcine gelatin. The yellowfin tuna gelatin biofilm exhibited higher tensile strength (69.08 MPa) and greater elongation (14.32%)than did porcine gelatin biofilm (50.50 MPa and 10.21%, respectively). The ΔE and YI (yellowness index) Huntercolor values of yellowfin tuna gelatin biofilm were three-fold and 15-fold higher, respectively, than values for porcine gelatin biofilm. The opacity value of yellowfin tuna gelatin biofilm was higher than that of porcine gelatin biofilm. The stability against water of yellowfin tuna gelatin biofilm was lower than that of porcine gelatin biofilm at pH 3 to pH 11. Thermogravimetric analysis (TGA) indicated that the thermal stability of the biofilms was about 270˚C for porcine gelatin biofilm and about 250˚C for yellowfin tuna gelatin biofilm.

참고문헌 (26)

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