Preparation of Edible Film from Fish Skin Gelatin and Study its Physical and Mechanical Properties | ||
| Basrah Journal of Agricultural Sciences | ||
| Article 7, Volume 27, Issue 1, June 2014, Pages 52-58 PDF (0 K) | ||
| DOI: 10.33762/bagrs.2014.112446 | ||
| Authors | ||
| Ali A. Sahi; Aum-el-Basher H. Jaber; S.S. Alrmedh; | ||
| Abstract | ||
| Edible film with 2,3,4% gelatin extracted from skin of Brachirus orientalis and (20,30,40)% glycerol was prepared; it was easy to be removed from the melding, the film were fine texture and the transparent of the film was lowered and it has taken color of oil, it is thickness ranged 0.012 to 0.026 ml. the penetration of water vapor of film increased with increase percentage of gelatin and glycerol it rang from 2.13 to 9.12 gMmM2 .h. kpa Pascal, the percentage of water solubility was increase from 20.55% to 41.92%. the results showed increased in tensile strength of film with the increase of gelatin percentage and decrease with increase of glycerol whereas percentage elongation of films as increase with increased of gelatin and glycerol percentage form 2.45% to 22.95%. | ||
| Keywords | ||
| Edible film; Gelatin; physical properties; Mechanical properties | ||
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