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

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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Autori principali:	Azam Ashrafi, Hamid Babapour, Simindokht Johari, Faezeh Alimohammadi, Farangis Teymori, Abdorreza Mohammadi Nafchi, Nurul Nuraliya Shahrai, Nurul Huda, Ahmadreza Abedinia
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2023-02-01
Serie:	Foods
Soggetti:	gelatin modification film properties rheological properties tensile strength WVP
Accesso online:	https://www.mdpi.com/2304-8158/12/3/670
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