Properties of rice flour-gelatine-nanoclay film with catechin-lysozyme and its use for pork belly wrapping
© 2020 Elsevier Ltd The combined effect of nanoclay (NC; 5% w/w) and/or catechin-lysozyme (CL; 0.5% w/v) on the rice-flour-gelatine films’ properties was investigated. Rice-flour-gelatine film containing NC and CL exhibited the highest tensile strength (4.56 MPa), elongation at break (97.35%), and f...
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| Main Authors: | , , |
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| Format: | Journal |
| Published: |
2020
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| Subjects: | |
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85083705533&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/69951 |
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| Institution: | Chiang Mai University |
| Summary: | © 2020 Elsevier Ltd The combined effect of nanoclay (NC; 5% w/w) and/or catechin-lysozyme (CL; 0.5% w/v) on the rice-flour-gelatine films’ properties was investigated. Rice-flour-gelatine film containing NC and CL exhibited the highest tensile strength (4.56 MPa), elongation at break (97.35%), and film solubility (60.79%), and the lowest film thickness (0.036 mm), compared with those of the film containing NC or CL alone. The rice-flour-gelatine film containing NC and CL, or the developed film, was chosen to apply on pork belly and qualities of wrapped pork belly throughout the storage process (4 ± 2 °C) for 7 days. This was also analysed in comparison with commercial wrap film (polyvinyl chloride; PVC). The sample wrapped with developed film exhibited lower weight loss, TBARS value, pH, and microbial growth rates, compared with the PVC-wrapped sample. It can be concluded that the developed film had a potential to be used as active food packaging. |
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