Application of Poultry Gelatin to Enhance the Physicochemical, Mechanical, and Rheological Properties of Fish Gelatin as Alternative Mammalian Gelatin Films for Food Packaging

This study aimed to describe the properties of cold water fish gelatin (FG) blended with poultry gelatin (PG) for a production of a sachet containing olive oil. To find a desirable film, the different ratio of FG-PG-based films were characterized in terms of mechanical properties. As the proportion...

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Detalles Bibliográficos
Autores principales: Ashrafi, Azam, Babapour, Hamid, Johari, Simindokht, Alimohammadi, Faezeh, Teymori, Farangis, Nafchi, Abdorreza Mohammadi, Shahrai, Nurul Nuraliya, Huda, Nurul, Abedinia, Ahmadreza
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914759/
https://www.ncbi.nlm.nih.gov/pubmed/36766198
http://dx.doi.org/10.3390/foods12030670

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914759/
https://www.ncbi.nlm.nih.gov/pubmed/36766198
http://dx.doi.org/10.3390/foods12030670

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