EFFECT OF SUCROSE AND SORBITOL ON PROPERTIES OF PROTEIN BASED-FILM FROM RED TILAPIA (OREOCHROMIS NILOTICUS) FISH

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

OUJIFARD A.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2016 | Volume:13 | Issue:53 Page(s): 149-159

Download Full-Text

Persian Verion

View:

657

Download:

Cites:

Information Journal Paper

Title

EFFECT OF SUCROSE AND SORBITOL ON PROPERTIES OF PROTEIN BASED-FILM FROM RED TILAPIA (OREOCHROMIS NILOTICUS) FISH

Author(s)

OUJIFARD A. | Issue Writer Certificate

Keywords

EDIBLE FILMQ2

SURIMIQ2

PLASTICIZERQ2

MINCEQ2

SOLUBILITYQ2

Abstract

During the last decade, there has been growing interest in edible or biodegradable films based on biopolymers. EDIBLE FILMs and coatings are of interest since they have potential to improve shelf-life, maintain quality and prevent microbial deterioration and physical damage of foods. In this research, EDIBLE FILMs based on red tilapia (Oreochromis niloticus) protein in the presence of cryoprotectants of sucrose and sorbitol at different levels (4%sucrose, 4% sorbitol, 2% sucrose+2% sorbitol, 4% sucrose+4% sorbitol) were prepared by casting method using glycerol as plasticiser. Films containing cryoprotectants, except for 4% sucrose, had lower tensile strength (TS) accompanied with higher elongation at break (EAB), compared with the control film (P<0.05). However with increasing in cryoprotectant levels, Water vapour permeability (WVP), film and protein SOLUBILITY significantly increased. Regarding color, whiteness increased and yellowness declined as the cryoprotectants levels increased. Also, film with cryoprotectants had a smoother and more homogeneous surface without cracks. Results show that cryoprotectants present in the fish MINCE or SURIMI due to the plasticizing effect, directly affected properties of films.

Cites

No record.

References

No record.

Cite

APA: Copy

OUJIFARD, A.. (2016). EFFECT OF SUCROSE AND SORBITOL ON PROPERTIES OF PROTEIN BASED-FILM FROM RED TILAPIA (OREOCHROMIS NILOTICUS) FISH. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(53), 149-159. SID. https://sid.ir/paper/72598/en

Vancouver: Copy

OUJIFARD A.. EFFECT OF SUCROSE AND SORBITOL ON PROPERTIES OF PROTEIN BASED-FILM FROM RED TILAPIA (OREOCHROMIS NILOTICUS) FISH. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(53):149-159. Available from: https://sid.ir/paper/72598/en

IEEE: Copy

A. OUJIFARD, “EFFECT OF SUCROSE AND SORBITOL ON PROPERTIES OF PROTEIN BASED-FILM FROM RED TILAPIA (OREOCHROMIS NILOTICUS) FISH,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 53, pp. 149–159, 2016, [Online]. Available: https://sid.ir/paper/72598/en

Related Journal Papers