Abstract
The use of fish waste as raw material in producing gelatin becomes important when it is related to the halal perspective. Sea bass skin contains high protein, especially collagen protein which can be used as the main component of edible film. An edible film made from gelatin of fish skin usually lacks water vapour transmission due to its hydrophilic properties. Modification of formula in producing an edible film from fish gelatin with the addition of lipid such palmitic acid (PA treatment) and soybean protein isolate (SPI treatment) can affect the characteristics of the edible film resulted. This study was aimed to evaluate the chemical (solubility, water vapour permeability) and physical characteristics (thickness, tensile strength, per cent elongation, SEM) of an edible film made from gelatin with the addition of palmitic acid and soybean protein isolate with different concentration. The results showed that edible films with SPI addition yield the best film thickness (<2.5 mm) while PA addition resulted in better tensile strength of the films (>3.92 MPa) according to the Japanese Industrial Standard. The per cent elongation of both films with PA (21.3-34.44%) and SPI (36.06-117.53%) addition decreased with increasing concentration, but SPI generally gave higher elongation compared to PA. The addition of SPI gave lower solubility and higher water vapour transmission values compared to PA, however, the addition of 4.5% of PA gave the lowest water vapour transmission (5.416 g/m2 h). Therefore, the best treatment in this study was concluded to be 4% of SPI addition based on the best thickness, per cent elongation, water vapour transmission and solubility results.
Highlights
Fish skin contains high protein, collagen which can be used as the main component for an edible film (Arumugam et al, 2018; Govindharaj et al, 2019)
The yield of gelatine made from fish skin is relatively low in the range of 6-19% (Kusumaningrum et al, 2018) which was due to the loss of collagen during the washing process, incomplete hydrolysis process and the collagen dissolving during acid or alkali soaking treatments
The addition of palmitic acid (PA) and soybean protein isolate (SPI) on edible film from seabass fish skin gelatine has a significant influence on the characteristics of edible film
Summary
Fish skin contains high protein, collagen which can be used as the main component for an edible film (Arumugam et al, 2018; Govindharaj et al, 2019). Gelatine can be utilized as a thickening agent, stabilizer in the food industry and a potential raw material for the edible film. This tasteless, colourless, solid substance was generated from the hydrolysis of collagen. Films that can be consumed directly were widely known as edible films, which lately has been used as a food coating and/or packaging. These films can maintain food quality by retaining the transfer of water vapour, gas, odour, and lipid (Bourtoom, 2008), improving the appearance of the product.
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
