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KMID : 0380620220540020179
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 2 p.179 ~ p.184
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Fabrication of edible gelatin-based films by heat pressing
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Kim Eui-Hyun
Song Ah-Young
Min Sea-Cheol
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Abstract
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In this study, edible films made of fish and mammalian gelatins were produced using heat pressing, and their physical properties were investigated. Transparent and smooth films were formed continuously and uniformly using a mixture of fish skin gelatin (FG) or mammalian gelatin (MG), glycerol, and water under the process of heat pressing at 90oC and 20 MPa for 5 min. Heat-pressed FG films possessed lower light transmittance and tensile strength than heatpressed MG films; however, their appearance, surface morphology, water vapor permeability, lightness, and redness were not different from those of heat-pressed MG films. Although heat-pressed FG films had lower tensile strength, they had a flatter and more uniform surfaces and demonstrated higher transparency and moisture barrier properties compared to the casted FG films. These results demonstrate the potential utility of heat pressing for the large-scale production of edible films using both FG and MG.
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KEYWORD
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biopolymer film, fish gelatin, mammal gelatin, heat pressing, thermo-compression
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