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KMID : 1024420210250040347
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Food Engineering Progress
2021 Volume.25 No. 4 p.347 ~ p.353
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Analysis of Quality Properties, Microbial Stability, and Biodegradability of Biodegradable Containers Made of Pork Skin Gelatin
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Lee Sol-Hee
Jeong Chang-Hwan
Oh Yu-Mi
Kim Hack-Youn
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Abstract
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This study analyzed the quality, microbial stability, and biodegradability of biodegradable containers manufactured using gelatin. Gelatin was extracted from beef, pork, and chicken skin. As a result of the gelatin experiment, the dried yield of pork gelatin was significantly higher than other treatments. It had the highest molecular weight in the SDS-PAGE, so it was selected as the primary material for this study. After mixing pork gelatin powder with water 1:3 (Pork Gelatin, PG), 20% eggshell, 10% walnut powder (Pork gelatin and Walnut 10%; PG-W1), and 20% (Pork gelatin and Walnut 20%; PG-W2) were mixed to prepare two treatments. As a result of the cross-sectional area, PGW1 showed fewer pores than PG-W2. PG-W1 showed significantly higher hardness than PG-W2. On the other hand, the compressive strength of PG-W2 was significantly higher. There is no expression in bacteria and E. coli during this period. PG-W1 showed high antibacterial ability compared to PG-W2. In addition, biodegradability also showed excellent results, based on this data. It is judged that more stable biodegradable containers can be developed.
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KEYWORD
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biodegradable container, biodegradability, microbiology, pork gelatin, quality
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