Properties and Bioactivity of Carrageenan, Myofibril, and Collagen-Based Smoked Edible Films

Autores/as

  • Roike Iwan MONTOLALU Department of Fisheries Product Processing, Faculty of Fisheries and Marine Sciences, Sam Ratulangi University, Manado, North Sulawesi, Indonesia https://orcid.org/0000-0001-8769-8381
  • Henny Adeleida DIEN Department of Fisheries Products Processing, Faculty of Fisheries and Marine Sciences, Sam Ratulangi University
  • Feny MENTANG Department of Fisheries Products Processing, Faculty of Fisheries and Marine Sciences, Sam Ratulangi University
  • Nurmeilita TAHER Department of Fisheries Products Processing, Faculty of Fisheries and Marine Sciences, Sam Ratulangi University
  • Siegfried BERHIMPON Department of Fishery Products Technology, Artha Wacana Christian University, Kupang, Indonesia

DOI:

https://doi.org/10.12873/442montolalu

Palabras clave:

Smoked Edible Film, Carrageenan, Myofibril, Collagen, Characteristic

Resumen

The objective of this study is to develop and evaluate the properties of smoked edible film (EF) composed of carrageenan, myofibril, and collagen. The smoked EF was prepared by incorporating 0.8% liquid smoke. The analysis focused on various parameters including pH, physical properties such as thickness, solubility, tensile strength, elongation percentage, and water vapor transmission rate (WVTR). Sensory evaluation was also conducted to assess the texture attributes of the coated product, including wateriness, firmness, elasticity, hardness, and juiciness. The findings revealed that the concentration of the ingredients influenced the thickness of the EF, with myofibril proteins exhibiting higher concentrations compared to carrageenan and collagen. Both collagen and myofibril demonstrated maximum solubility at a concentration of 6%, while carrageenan achieved optimal solubility at concentrations ranging from 2 to 2.5%. Carrageenan exhibited significantly higher tensile strength compared to myofibril and collagen, whereas collagen demonstrated greater elasticity than carrageenan and myofibril protein. Moreover, myofibril protein film exhibited a lower water vapor transmission rate compared to carrageenan and collagen films. In terms of sensory assessment, carrageenan displayed high elasticity and juiciness, while collagen and myofibril showed high firmness and hardness. All EFs showed better antioxidant activity compared to Trolox (EC50 < 95.57 µg/mL).

Biografía del autor/a

Henny Adeleida DIEN, Department of Fisheries Products Processing, Faculty of Fisheries and Marine Sciences, Sam Ratulangi University

Department of Fisheries Products Processing, Faculty of Fisheries and Marine Sciences, Sam Ratulangi University

Feny MENTANG, Department of Fisheries Products Processing, Faculty of Fisheries and Marine Sciences, Sam Ratulangi University

Department of Fisheries Products Processing, Faculty of Fisheries and Marine Sciences, Sam Ratulangi University

Nurmeilita TAHER, Department of Fisheries Products Processing, Faculty of Fisheries and Marine Sciences, Sam Ratulangi University

Department of Fisheries Products Processing, Faculty of Fisheries and Marine Sciences, Sam Ratulangi University

Siegfried BERHIMPON, Department of Fishery Products Technology, Artha Wacana Christian University, Kupang, Indonesia

Department of Fishery Products Technology, Artha Wacana Christian University, Kupang, Indonesia

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Publicado

22-04-2024

Cómo citar

MONTOLALU, R. I., DIEN, H. A., MENTANG, F., TAHER, N., & BERHIMPON, S. (2024). Properties and Bioactivity of Carrageenan, Myofibril, and Collagen-Based Smoked Edible Films. Nutrición Clínica Y Dietética Hospitalaria, 44(2). https://doi.org/10.12873/442montolalu

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