Mechanical properties of cold water fish gelatin biodegradable edible films by adding carboxy methyl cellulose

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KHOSHKHOO ZH.; TABARI M.

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Journal: NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES) Year:2017 | Volume:11 | Issue:2 Page(s): 83-90

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Title

Mechanical properties of cold water fish gelatin biodegradable edible films by adding carboxy methyl cellulose

Author(s)

KHOSHKHOO ZH. | TABARI M. | Issue Writer Certificate

Keywords

BiodegradableQ1

Carboxy methyl celluloseQ1

Cold water fish gelatinQ1

Edible filmQ1

Mechanical propertiesQ1

Abstract

In the present study, Cold water fish gelatin with Carboxy methyl cellulose was used to produce films. Because of its unique properties such as cost-effectiveness, availability and biodegradability, Cold water fish gelatin has earned a special place in food packaging. In this research, improving Mechanical properties of Cold water fish gelatin films combined with Carboxy methyl cellulose was investigated for the first time. Gelatin films of cold water fish with Carboxy methyl cellulose at concentrations of 5%, 10%, 15% and 20% were prepared by a casting method. Mechanical properties were assessed according to the American National Standard ASTM D88210. Films were tested for Mechanical properties and the results showed that increasing concentrations of Carboxy methyl cellulose significantly increased Tensile Strength (TS) from 21. 04 MPa to 27. 74 MPa and significantly increased Young's Modulus from 1372. 83 kg/m2 to 1842. 87 kg/m2, but insignificantly decreased percentage elongation from 17. 69 to 15. 39. Examining absorption isotherm of the resulting composite films showed a reduction in single-layer moisture content, which had led to reduced equilibrium moisture of these films. Given biodegradability of these films and their improved Mechanical properties by Carboxy methyl cellulose, this kind of packaging can be used in various industries, especially food industry, as food covering in packaging foods and agricultural produce.

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APA: Copy

KHOSHKHOO, ZH., & TABARI, M.. (2017). Mechanical properties of cold water fish gelatin biodegradable edible films by adding carboxy methyl cellulose. NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES), 11(2 ), 83-90. SID. https://sid.ir/paper/161664/en

Vancouver: Copy

KHOSHKHOO ZH., TABARI M.. Mechanical properties of cold water fish gelatin biodegradable edible films by adding carboxy methyl cellulose. NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES)[Internet]. 2017;11(2 ):83-90. Available from: https://sid.ir/paper/161664/en

IEEE: Copy

ZH. KHOSHKHOO, and M. TABARI, “Mechanical properties of cold water fish gelatin biodegradable edible films by adding carboxy methyl cellulose,” NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES), vol. 11, no. 2 , pp. 83–90, 2017, [Online]. Available: https://sid.ir/paper/161664/en

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