Edible film from squid (Todarodes pacificus) mantle muscle

Leerahawong, Akasith; Arii, Rika; Tanaka, Munehiko; Osako, Kazufumi

doi:10.1016/j.foodchem.2010.06.005

Cited by 26 publications

(21 citation statements)

References 23 publications

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“…Plasticized films showed excellent barrier properties against UV light in the range of 200-280 nm, in agreement with previous study [9]. The reason why films plasticized with glycerol were significantly less transparent than others remains unclear.…”

Section: Discussionsupporting

confidence: 91%

“…Therefore, this could be the reason why addition of fructose decreased the WVP of the plasticized films more than addition of glucose. A large amount of MHC remained in the film because Na-citrate used for the preparation of FFS can act as a metal-ion chelator to inhibit metalloproteinase autolysis of squid muscle [9]. The results showed that all films had a large amount of MHC remaining upon the addition of plasticizer.…”

Section: Discussionmentioning

confidence: 98%

“…Film-forming solution (FFS) was prepared according to the method described in previous study [9] with slight modification. Squid mantle muscle meat was mixed with trisodium citrate dihydrate (Na-citrate) in distilled water to obtain FFS containing 4% (w/w) protein and 0.5% (w/w) Na-citrate.…”

Section: Film Preparationmentioning

confidence: 99%

“…Discarded squid can be considered as one of the renewable sources of proteins. In previous investigations [9], protein-based edible film was successfully developed from squid mantle muscle meat. Using trisodium citrate dihydrate (Na-citrate), squid meat can be solubilized into film-forming solution.…”

Section: Introductionmentioning

confidence: 99%

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Effects of plasticizer type and concentration on the physicochemical properties of edible film from squid Todarodes pacificus mantle muscle

et al. 2011

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Physical properties of edible film from squid Todarodes pacificus mantle muscle plasticized with different plasticizers (glycerol, sorbitol, glucose, and fructose) at various concentrations (10%, 20%, and 30% w/w of protein) were determined. The results showed that tensile strength (TS) significantly decreased (P \ 0.05) while elongation at break significantly increased (P \ 0.05) upon plasticizer addition. Water vapor permeability (WVP) significantly increased (P \ 0.05) upon addition of glycerol or sorbitol but significantly decreased (P \ 0.05) upon addition of glucose or fructose. Among the plasticizers used in this study, glycerol showed the greatest ability to decrease film TS. However, glycerol-plasticized film was less transparent than those with other plasticizers. Addition of glucose or fructose seemed to decrease the WVP of the film via a Maillard reaction. However, change in film color also occurred to a greater degree than for glycerol-or sorbitol-plasticized film.

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Section: Discussionsupporting

confidence: 91%

Section: Discussionmentioning

confidence: 98%

Section: Film Preparationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of plasticizer type and concentration on the physicochemical properties of edible film from squid Todarodes pacificus mantle muscle

et al. 2011

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“…Edible film hasil perikanan lebih banyak mengarah pada material berbasis protein, misalnya protein cumi (Leerahawong et al 2011), udang (Gómez-Estaca 2014, kolagengelatin ikan (Sobral et al 2001, Gomez -Guillen et al 2009, Santos et al 2014, isolat protein ikan (Rocha et al 2013), bahkan Cuq et al (1995) melaporkan pertama kali pengembangan protein myofibrillar (surimi). Penelitian edible film berbasis protein surimi, diantaranya penggunaan berbagai jenis ikan, contohnya alaska pollack (Shiku et al 2004), tilapia dan nila (Paschoalick et al 2003, Garcia et al 2004, Tongnuanchan et al 2011, Oujifard et al 2013, bigeye snapper (Priacanthus tayenus) (Chinabhark et al 2007), blue marlin (Makaira mazara) (Hamaguchi et al 2007), round scad (Decapterus maruadsi) (Artharn et al 2007, Benjakul et al 2008, jenis protein myofibrillar-surimi (Cuq et al 1995, Cuq et al 1997, Shiku et al 2003, Trilaksani et al 2007) dan protein larut air pencucian surimi (Iwata et al 2000, Bourtooma et al 2006, Trilaksani et al 2008.…”

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confidence: 99%

Nori sheet imitation in form edible film With materials of protein myofibrillar tilapia

2015

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AbstrakNori merupakan makanan tradisional Jepang yang terbuat dari alga merah Phorphyra dengan pasar yang sangat besar. Phorphyra memiliki aspek ekofisiologis budidaya yang paling sukses, namun pengembangan hanya di Asia Timur yang beriklim subtropis. Edible film berbasis material polimer protein myofibrillar merupakan inovasi yang dapat dikembangkan untuk mengantisipasi kebutuhan nori dunia, selain karakteristik khas nori dan edible film yang memungkinkan dapat dikembangkan sebagai produk lembaran. Tujuan penelitian adalah mengembangkan formulasi nori imitasi lembaran berkonsepkan edible film berbasis protein myofibrillar ikan nila. Protein myofibrillar ikan nila dengan konsentrasi 28% (b/v), 30% (b/v) dan 32% (b/v) dihomogenisasi dengan 3 mL NaOH 1M (pH 11), gliserol 10% (plasticizer), dan larutan daun suji, dilanjutkan pencetakan, pengeringan dan pengasapan (hot smoking). Konsentrasi yang digunakan memberikan pengaruh terhadap ketebalan, kekerasan/kerenyahan, kadar protein, lemak, abu, air, serat pangan dan kalium, namun tidak memberikan pengaruh terhadap kuat tarik. Nori imitasi lembaran dengan bahan dasar protein myofibrillar ikan nila telah sesuai dengan nori komersial pada konsentrasi 28% (b/v). Kata kunci: Edible film, nila, nori, protein myofibrillar AbstractNori is a traditional japanese food made from sea algae Phorphyra with a very large market demand. Phorphyra have ecophysiological aspects of the cultivation of the most successful, but only on the development of the East Asian subtropical climates. Edible film based polymer material of myofibrillar proteins is innovation can be developedto anticipate of those needs. Typical characteristics of nori and the availability of edible film, making the development of nori sheet imitation is possibly to be conducted. The purpose of the research was to developed formulations imitation nori sheet with the idea myofibrillar protein-based edible film of tilapia. Homogenisation myofibrillar proteins of tilapia concentration of 28% (w/v), 30% (w/v) and 32% (w/v) was performed with 3 ml of 1M NaOH (pH 11), 10% glycerol (plasticizer), and leaves suji solution, continued by casting, drying and hot smoking. Various concentrations were used and significantly gave effect to the thickness, hardness/fracturability or brittleness, content of protein, fat, ash, water, dietary fiber and potassium, but not for the tensile strength of the nori sheet imitation. Nori sheet imitation based on myofibrillar proteins of tilapia that characteristically almost equal with commercial nori is a concentration of 28% (w/v).Keywords: Edible film, myofibrillar protein, nori, tilapia PENDAHULUANNori merupakan makanan tradisional Jepang (sea vegetables) yang terbuat dari alga laut Phorphyra (Bangiales, Rhodophyta), berupa lembaran tipis (sheet) (ukuran 0,2 mm yang tersusun 10-20 lapisan), dipotong halus dengan ukuran seragam-kizaminori atau aonori), dikeringkan (dried nori) atau disertai bumbu atau dipanggang (seasoned and toasted nori-ajitsuke nori atau okazunori

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Fish Gelatin: A Versatile Ingredient for the Food and Pharmaceutical Industries

Venkateshwarlu

2013

Marine Proteins and Peptides

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Edible film from squid (Todarodes pacificus) mantle muscle

Cited by 26 publications

References 23 publications

Effects of plasticizer type and concentration on the physicochemical properties of edible film from squid Todarodes pacificus mantle muscle

Effects of plasticizer type and concentration on the physicochemical properties of edible film from squid Todarodes pacificus mantle muscle

Nori sheet imitation in form edible film With materials of protein myofibrillar tilapia

Fish Gelatin: A Versatile Ingredient for the Food and Pharmaceutical Industries

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