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Food Chem. 2013 Jun 1;138(2-3):1101-8. doi: 10.1016/j.foodchem.2012.11.069. Epub 2012 Nov 26.

Film forming ability of gelatins from splendid squid (Loligo formosana) skin bleached with hydrogen peroxide.

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Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.


Properties of gelatin films from splendid squid (Loligo formosana) skin bleached with hydrogen peroxide (H(2)O(2)) at various concentrations (0-8% w/v) were investigated. Tensile strength (TS) and water vapour permeability (WVP) of films decreased, but elongation at break (EAB) increased (p<0.05) as the concentration of H(2)O(2) increased. Among all films, that prepared from gelatin with 2% H(2)O(2) bleaching showed the lowest ΔE(∗)-value (total colour difference), which was concomitant with the highest L(∗)-value (lightness). Generally, higher concentration of H(2)O(2) resulted in increased b(∗)-value (yellowness) of resulting films. Electrophoretic study revealed that α-chains of gelatin in films became lowered with increasing H(2)O(2) concentrations used for bleaching. Thermogravimetric analysis indicated that heat susceptibility and weight loss of different films varied with H(2)O(2) concentrations. Rougher surface was obtained in gelatin films prepared from skin bleached with H(2)O(2) concentrations above 4%. Thus, the concentrations of H(2)O(2) used for bleaching of squid skin prior to gelatin extraction directly affected the properties of corresponding gelatin films.

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