Use of beef, pork and fish gelatin sources in the manufacture of films and assessment of their composition and mechanical properties

Article ID	Journal	Published Year	Pages	File Type
604921	Food Hydrocolloids	2012	8 Pages	PDF

Abstract

âº Gelatin films with different concentrations were manufactured using casting method. âº Films with higher concentration had good mechanical properties and gas barrier properties. âº The films demonstrated to be an effective film-forming material and have some commercial potential particularly for food packaging.

Keywords

Mechanical properties FTIR spectroscopy Biodegradable films Gelatin films Water vapour permeability

Related Topics

Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry

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Use of beef, pork and fish gelatin sources in the manufacture of films and assessment of their composition and mechanical properties

Authors

Z.A. Nur Hanani, Y.H. Roos, Joe P. Kerry,