Evaluation mechanical properties of Cold Water Fish Gelatin Biodegradable Edible Films by adding carboxy methyl cellulose

Subject Areas : New Technologies in Aquaculture Development

Received: 2020-06-04 Accepted : 2020-06-04 Published : 2019-08-23

Keywords: Mechanical Properties, Edible film, Carboxy methyl cellulose, Keywords: Biodegradable, Cold Water Fish Gelatin,

Abstract :

Abstract[1] In the present study, cold water fish gelatin with carboxy methyl cellulose was used to produce films. Because of its unique properties such as cost-effectiveness, availability, and biodegradability, cold water fish gelatin has earned a special place in food packaging. In this research, improving mechanical properties of cold water fish gelatin films combined with carboxy methyl cellulose was investigated for the first time. Gelatin films of cold water fish with carboxy methyl cellulose at concentrations of 5%, 10%, 15% and 20% were prepared by a casting method. Mechanical properties were assessed according to the American National Standard ASTM D88210. Films were tested for mechanical properties, and the results showed that increasing concentrations of carboxy methyl cellulose significantly increased Tensile Strength (TS) from 21.04MPa to 27.74MPa and significantly increased Young's Modulus from 1372.83 kg/m2 to 1842.87 kg/m2, but insignificantly decreased percentage elongation from 17.69 to 15.39. Examining absorption isotherm of the resulting composite films showed a reduction in single-layer moisture content, which had led to reduced equilibrium moisture of these films. Given biodegradability of these films and their improved mechanical properties by carboxy methyl cellulose, this kind of packaging can be used in various industries, especially food industry, as food covering in packaging foods and agricultural produce. * Corresponding author; [e-mail]