The Effect of Acidic and Alkaline pH on the Physico-Mechanical Properties of Surimi-Based Edible Films Incorporated with Green Tea Extract

被引：11
作者：
Munir, Sadia [1 ,2 ]
Javed, Miral [1 ,2 ]
Hu, Yang [1 ,2 ]
Liu, Youming [1 ,2 ]
Xiong, Shanbai [1 ,2 ]
机构：
[1] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
[2] Natl R&D Branch Ctr Convent Freshwater Fish Proc, Wuhan 430070, Peoples R China
来源：
POLYMERS | 2020年 / 12卷 / 10期
关键词：
surimi; edible films; physico-mechanical; permeability; green tea extract; thermal stability; PROTEIN-BASED FILM; FISH SKIN GELATIN; SHELF-LIFE EXTENSION; MYOFIBRILLAR PROTEIN; PHENOLIC-COMPOUNDS; CROSS-LINKING; PHYSICAL-PROPERTIES; GEL FORMATION; PALM OIL; ANTIOXIDANT;
D O I：
10.3390/polym12102281
中图分类号：
O63 [高分子化学（高聚物）];
学科分类号：
070305 ; 080501 ; 081704 ;
摘要：
The effects of green tea extract (GTE) at acidic and alkaline pH (pH 3 and 11, respectively) on the physico-mechanical, thermal, and water transmission properties of silver carp surimi-based edible films were investigated. Incorporation of GTE significantly (p < 0.05) reduced elongation at break (EAB) but improved tensile strength (TS). Significant (p < 0.05) decreases in the solubility of films and water vapor permeability (WVP) were also perceived in GTE-containing films. Transparency and color were also affected, depending upon the concentration and pH. Films prepared at an acidic pH demonstrated significantly (p < 0.05) improved WVP, transparency, solubility, and thermal stability compared to those prepared at an alkaline pH. The protein pattern of films revealed a strong interaction between phenolic compounds of GTE and surimi proteins as evidenced by the presence of a myosin heavy chain (MCH) at the top of the gel. Generally, the addition of GTE at an acidic pH had significantly (p < 0.05) greater impact on film properties than at an alkaline pH and could offer great potential for surimi protein-based edible films with improved properties.
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页码：1 / 15
页数：15
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