Water Vapor Permeability of Mammalian and Fish Gelatin Films

Abstract

ABSTRACT: Water vapor permeability of cold‐ and warm‐water fish skin gelatins films was evaluated and compared with different types of mammalian gelatins. Alaskan pollock and salmon gelatins were extracted from frozen skins, others were obtained from commercial sources. Water vapor permeability of gelatin films was determined considering differences on percent relative humidity (%RH) at the film underside. Molecular weight distribution, amino acid composition, gel strength, viscoelastic properties, pH, and clarity were also determined for each gelatin. Water vapor permeability of cold‐water fish gelatin films (0.93 gmm/m2hkPa) was significantly lower than warm‐water fish and mammalian gelatin films (1.31 and 1.88 gmm/m2hkPa, respectively) at 25 °C, 0/80 %RH through 0.05‐mm thickness films. This was related to increased hydrophobicity due to reduced amounts of proline and hydroxyproline in cold‐water fish gelatins. As expected, gel strength and gel setting temperatures were lower for cold‐water fish gelatin than either warm‐water fish gelatins or mammalian gelatins. This study demonstrated significant differences in physical, chemical, and rheological properties between mammalian and fish gelatins. Lower water vapor permeability of fish gelatin films can be useful particularly for applications related to reducing water loss from encapsulated drugs and refrigerated or frozen food systems.