Stability of the Physical Properties of Plasticized Edible Films from Squid (Todarodes pacificus) Mantle Muscle during Storage

Abstract

In this study, squid mantle muscle was used as an edible film-forming material. By mixing with Na-citrate, squid mantle muscle possessed the ability to form transparent films with an excellent UV barrier property. Glycerol was found to be the most effective and stable plasticizer for the films. Edible films represent an option for the utilization of discarded squid during the fishing process.

Development, properties, and stability of antioxidant shrimp muscle protein films incorporating carotenoid-containing extracts from food by-products

“…Protein networks tend to aggregate over time. After a first network stabilization with hydrogen bonds, in many cases protein molecules tend to interact forming hydrophobic interactions, disulfide and non-disulfide covalent bonds during storage, which normally result in an increase in the tensile resistance of the films, a reduction of their elongation ability, and a decrease in the film water vapor permeability and solubility (Leerahawong, Tanaka, Okazaki, & Osako, 2012;Tongnuanchan, Benjakul, Prodpran, & Songtipya, 2013). These cross-link formations are strongly influenced by various chemical occurrences, such as reaction with lipid oxidation products; it is worth noting that the minimum fat content of the films was 4.8 ± 0.1 g/100 g film (C sample), so that the presence of lipid oxidation products such as aldehydes, which may act as crosslinkers, is very feasible.…”

Edible protein films: Sources and behavior

“…Mantle-muscle films from Todarodes pacificus were characterized, and their stability during storage (30 days) was evaluated by Leerahawong and others. 86 An increase in yellowness could be appreciated, as well as in transparency. These changes could be due to the orientation of polymers in the film matrix during storage.…”

“…Aside from film properties, the film's stability during storage is also an important factor. Mantle‐muscle films from Todarodes pacificus were characterized, and their stability during storage (30 days) was evaluated by Leerahawong and others . An increase in yellowness could be appreciated, as well as in transparency.…”

Recent Applications of Biopolymers Derived from Fish Industry Waste in Food Packaging

“…The film stability during storage is also an important factor in food packaging, as studied by Leerahawong et al [ 141 ] on mantle-muscle films from Todarodes pacificus . The water vapor permeability remained relatively constant during the study while tensile strength increased significantly during the first 10 days, likely due to protein crosslinking caused by the Maillard reaction, while no changes were observed in the elongation at break.…”