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http://dx.doi.org/10.3746/jkfn.2017.46.3.394

Characterization of Rockfish Skin Gelatin Composite Films  

Beak, Song-Ee (Department of Food Science and Technology, Chungnam National University)
Kim, Hyeri (Department of Food Science and Technology, Chungnam National University)
Song, Kyung Bin (Department of Food Science and Technology, Chungnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.46, no.3, 2017 , pp. 394-399 More about this Journal
Abstract
To resolve environmental pollution caused by synthetic packaging materials, biodegradable films have been studied as an alternative. In this study, we prepared rockfish skin gelatin (RFG) and nano-clay (Cloisite $Na^+$ and Cloisite 10A) composite films to compare the effects of nano-clay on the physical properties of RFG film. Gelatin was extracted from rockfish skin and used to prepare RFG film with sorbitol as a plasticizer. Tensile strength (TS), water vapor permeability (WVP), and water solubility (WS) of the RFG film were 15.0 MPa, $2.70{\times}10^{-9}g\;m/m^2\;s\;Pa$, and 53.8%, respectively. Addition of nano-clay to the RFG film increased TS and decreased WVP and WS. The X-ray diffraction analysis and scanning electron microscopic results suggest that RFG/nano-clay composite films formed an exfoliated structure. These results indicate that RFG/nano-clay composite films can be applied as biodegradable packaging materials in the food industry.
Keywords
biodegradable film; composite film; nano-clay; rockfish skin;
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Times Cited By KSCI : 1  (Citation Analysis)
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