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http://dx.doi.org/10.5657/kfas.2002.35.3.247

Preparation of Edible film from Fish Protein  

Song Ki Cheol (West Sea Fisheries Research Institute, National Fisheries Research & Development Institute)
Mok Jong Soo (West Sea Fisheries Research Institute, National Fisheries Research & Development Institute)
Kang Chang Su (Department of Baking Technology, Hyejeonn College)
Chang Soo Hyun (Faculty of Ocean Applied Science & Technology, Kunsan National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.35, no.3, 2002 , pp. 247-252 More about this Journal
Abstract
To prepare the edible film based on fish protein, the optimal conditions for extracting soluble protein from Alaska pollack ( Theragra chalcogramma) and mackerel (Scomber japonious) muscle were defined. The effects of protein concentration, pH and temperature of protein solution on the physical properties of films were also investigated, Contents of moisture, crude protein, crude lipid and ash in Alaska pollack muscle were 79.6, 18.2, 0.6 and $1.2\%$, respectively. Contents of moisture, crude protein, crude lipid and ash in mackerel muscle were 69,1, 20.1, 9,5 and $1.3\%$, respectively. Both soluble protein contents extracted from Alaska pollack and mackerel were the highest at pH 12.0, and then un 2.0, 11.0. But they were extracted a little at neutral range. forward the recovery yield of protein by controlling isoelectric point was the highest at pH 4.8 ($79.8\%$) for Alaska pollack and at pH 5.0 ($64.1\%$) for mackerel, For the preparation of protein films from both Alaska pollack and mackerel, the most effective conditions of film forming solution were achieved, after supplied fish protein 4 g (glycerol 1,6 g) in 100 mL of distilled water, by adjusted to pH 10.0 and then heated at $90^{\circ}C$.
Keywords
Alaska pollack; Mackerel; Edible film; Fish protein;
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