Volume 5, Issue 2 (2016)                   JFST 2016, 5(2): 123-135 | Back to browse issues page

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Abstract:   (7995 Views)
The antimicrobial and physico-mechanical properties of fish gelatin-alginate film incorporated with oregano (Origanum vulgare L.) essential oil (OEO) were assessed. The blended films were prepared with 75% fish gelatin and 25% sodium alginate and OEO (0, 0.5, 1.0, 1.5%) was added to the film solutions. Results showed that adding 0.5% OEO into films improved tensile strength about 2.54 MPa compared to the control films. The incorporation of 1.5% essential oil decreased tensile strength and the elongation percentage by 3.16 MPa and 15.59%, respectively; water vapor permeability, viscosity and opacity also significantly declined (P < 0.05). Scanning electron microscopy (SEM) of the surface of the film confirmed these results. Although 1.5% OEO-films showed higher antimicrobial activity, fish gelatin-alginate films incorporated with lower level of OEO can be can be more appropriate for food preservationl.
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Article Type: Research Article | Subject: Sea food processing
Received: 2015/01/26 | Published: 2016/08/22

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