Effect of the presence of ethyl lauroyl arginate on the technological properties of edible fish gelatin films |
| |
Authors: | Victor Otero-Tuárez Idoya Fernández-Pan Juan Ignacio Maté |
| |
Affiliation: | 1. Faculty of Agricultural Sciences, Universidad Laica Eloy Alfaro de Manabí, Manta, 130214 Ecuador;2. Department of Agronomy, Biotechnology and Food, Universidad Pública de Navarra, Pamplona, 31006 Spain |
| |
Abstract: | Physical, chemical and antimicrobial properties of fish gelatin films with different concentrations of ethyl lauroyl arginate (LAE) were studied. Optical properties of film-forming solution did not vary with increased LAE content. However, pH and surface tension increased. The incorporation of LAE into the formulation increased moisture and solubility of the films. In addition, the presence of LAE affected mechanical properties, making films stronger and more flexible; it had no effect on water vapour permeability. Finally, films with LAE significantly increased antimicrobial properties against Listeria innocua, Shewanella putrefaciens and Pseudomonas fluorescens, but not against Aeromonas hydrophila. These antimicrobial films could be used as an alternative technology for extending shelf-life of fresh fish products. |
| |
Keywords: | Chemical and antimicrobial properties ethyl lauroyl arginate fish gelatin films physical |
|
|