Development of Gelatine-based Bio-film from Chicken Feet Incorporated with Sugarcane Bagasse

Purpose Protein-based films have good barrier characteristics against gas compared to synthetic films, but they have poor mechanical properties and high water vapour permeability (WVP) due to their hydrophilic nature. Sugarcane bagasse (SCB) is available abundantly in Southeast Asian countries and can be potentially utilized for its cellulose to increase the stiffness of the film. Hence, the purpose of this study was to develop a gelatine-based film from chicken feet incorporated with SCB. Design/methodology/approach Film-forming solutions (FFS) from chicken feet gelatine with different percentages of glycerol (25 and 35 per cent) were prepared by casting 4.0 g of FFS onto a rimmed silicone resin plate (50 × 50 mm2). Cellulose from SCB was purified and used to prepare hydrolyzed SCB. Films with 35 per cent glycerol were selected to be incorporated with different weight percentages (2.5, 5.0, 7.5 and 10.0 per cent) of hydrolyzed SCB to increase the tensile strength (TS) and lower the WVP of the films. Mechanical properties, colour and transparency of the films were also tested. Findings Films containing 35 per cent glycerol have lower TS but higher elongation at break compared to films prepared with 25 per cent glycerol. There were no significant differences between the films with 25 per cent and 35 per cent glycerol in thickness, WVP and transparency value tests. Film incorporated with 5.0 Wt.% SCB had a slight increment in TS (23.07 MPa) compared to the control film (22.50 MPa). WVP was also lowered from 2.18 × 10−11gm−1s−1Pa−1 to 1.85 × 10−11gm−1s−1Pa−1. The other properties, namely, thickness, colour measurement and transparency value, were significantly different (p &lt; 0.05) but nearer to the properties of the control film. Originality/value This study incorporates hydrolyzed SCB to study the potential mechanical benefits in protein-based bio-films. There is potential to utilize agricultural waste (chicken feet and SCB) to develop food packaging films. </jats:sec

Effect of ice storage on muscle protein properties and qualities of emulsion fish sausage from bigeye snapper (Priacanthus tayenus) and lizardfish (Saurida undosquamis)

The chemical changes in fish muscle and natural actomyosin (NAM) from bigeye snapper (Priacanthus tayenus) and lizardfish (Saurida undosquamis) muscle during 0, 2, 4, 6, 8, 10, 12 and 14 days of iced storage were studied. Myosin heavy chain (MHC) of NAM extracted from two fish species was degraded throughout iced storage. However, no changes in actin were observed. The total volatile base (TVB). trimethylamine (TMA) and surface hydrophobicity increased, while the total sulfhydryl content and emulsion capacity of NAM from both fish species decreased significantly as the storage time increased (p<0.05). A Texture ProfileAnalysis (TPA) and shear force of emulsion fish sausages prepared from two fish species kept in ice for 0, 4, 8 and 12 days were investigated. The results showed that hardness, cohesiveness, gumminess, chewiness and shear force of sausage prepared from fish kept in ice were lower than those produced from fresh fish. However, no significant differences in adhesiveness were observed. Cooking loss of emulsion fish sausage from two fish species increased throughout storage time (p<0.05). The texture of bigeye snapper sausage was better than that of lizardfish sausages. Scanning electron microscopy (SEM) micrographs of emulsion fish sausage from two fish species revealed bigger voids, thicker strands and less continuity of protein strands with increasing storage time. More microstructural changes were observed in sausages from lizardfish, compared to those in sausages from bigeye snapper