Le Thi Minh Thuy * , NGUYEN TAN DAT , Nguyen Do Quynh and Kazufumi Osako

* Correspondence: Le Thi Minh Thuy (email: ltmthuy@ctu.edu.vn)

Main Article Content


The effects of protein and glycerol concentrations on properties of gelatin film from horse mackerel (Trachurus japonicus) scale were studied. Increasing protein concentration leaded to increasing mechanical properties of gelatin film, while tensile strength (TS) decreased and elongation at break (EAB) increased with increase of glycerol content. Horse mackerel scale gelatin film showed the greatly lower water vapor permeability (WVP) comparable with that of mammalian, cold- and warm-water fish, possibly due to its containing a higher level of hydrophobic amino acid content. Gelatin films from different preparation conditions showed excellent UV barrier properties at wavelength of 200 nm, although the films were transparent at visible wavelength. It appeared that gelatin film derived from horse mackerel scale can be applied as food packaging material due to its low WVP value and excellent UV barrier properties.
Keywords: gelatin film, horse mackerel scale, mechanical properties, Trachurus japonicus

Article Details


ASTM. 1983. Standard test method for water vapor transmission of materials. Standard designation E96-E80. In: Annual book of ASTM standards. Philadelphia: ASTM, pp. 761-770.

ASTM. 1999. Standard test method for tensile properties of thin plastic sheeting. Standard designation D 882-897. In: Annual book of ASTM standards. Philadelphia: ASTM, pp. 163-171.

Avena-Bustillos, R.J., Olson, C.W., Olson, D.A., Chilou, B., Yee, E., Bechtel, P.J., McHugh, T.H., 2006. Water vapor permeability of mammalian and fish gelatin films. Journal of Food Science. 71(4): 202-207.

Carvalho, R.A., Sobral, P.J.A., Thomazine, M., Habitante, A.M.Q.B., Giménez, B., Gómez-Guillén, M.C., Montero, P., 2008. Development of edible films based on differently processed Atlantic halibut (Hippoglossus hippoglossus) skin gelatin. Food Hydrocolloids. 22(6): 1117-1123.

Fang, Y., Tung, M.A., Britt, I.J., Yada, S., Dalgleish, D.G., 2002. Tensile and barrier properties of edible films made from whey proteins. Journal of Food Science. 67(1): 188-193.

Gómez-Guillén, M.C., Giménez, B., López-Caballero, M.E., Montero, M.P., 2011. Functional and bioactive properties of collagen and gelatin from alternative sources: A review. Food Hydrocolloids. 25: 1813-1827.

Gómez-Guillén, M.C., Ihl, M., Bifani, V., Silva, A., Montero, P., 2007. Edible films made from tuna-fish gelatin with antioxidant extracts of two different murta ecotypes leaves (Ugni molinae Turcz). Food Hydrocolloids. 21(7): 1133-1143.

Gómez-Guillén, M.C., Pérez-Mateos, M., Gómez-Estaca, J., López-Caballero, E., Giménez, B., Montero, P., 2009. Fish gelatin: A renewable material for developing active biodegradable films. Trends in Food Science & Technology. 20: 3-16.

Gontard, N., Guilbert, S., Cuq, J.L., 1992. Edible wheat gluten films: influence of the main process variables on film properties using response surface methodology. Journal of Food Science. 57(1): 190-195.

Gontard, N., Guilbert, S., Cuq, J.L., 1993. Water and glycerol as plasticizers affect mechanical and water vapor barrier properties of an edible wheat gluten film. Journal of Food Science. 58(1): 206-211.

Hoque, M.S., Benjakul, S., Prodpran, T., 2011. Effects of hydrogen peroxide and Fenton’s reagent on the properties of film from cuttlefish (Sepia pharaonis) skin gelatin. Food Chemistry. 128: 878-888.

Irwandi, J., Faridayanti, S., Mohamed, E.S.M., Hamzah, M.S., Torla, H.H., Che Man, Y.B., 2009. Extraction and characterization of gelatin from different marine fish species in Malaysia. International Food Research Journal. 16: 381-389.

Johnston-Banks, F.A., 1990. Gelatin. In: P. Harris, editor. Food gel. London: Elsevier Applied Science Publisher, pp. 233-289.

Jongjareonrak, A., Benjakul, S., Visessanguan, W., Prodpran, T., Tanaka, M., 2006. Characterization of edible films from skin gelatin of brownstripe red snapper and bigeye snapper. Food Hydrocolloids. 20: 492-501.

Kim, D., Min, S.C., 2012. Trout skin gelatin-based edible film development. Journal of Food Science. 77(9): 240-246.

Limpisophon, K., Tanaka, M., Weng, W., Abe, S., Osako, K., 2009. Characterization of gelatin films prepared from under-utilized blue shark (Prionace glauca) skin. Food Hydrocolloids. 23: 1993-2000.

McHugh, T.H., Avena-Bustillos, R., Krochta, J.M., 1993. Hydrophilic edible films: modified procedure of water vapor permeability and explanation of thickness effects. Journal of Food Science. 58(4): 899-903.

Muyonga, J.H., Cole, C.G.B., Duodu, K.G., 2004. Fourier transform infrared (FTIR) spectroscopic study of acid soluble collagen and gelatin from skins and bone of young and adult Nile perch (Lates niloticus). Food Chemistry. 86(3): 325-332.

Nagarajan, M., Benjakul, S., Prodpran, T., Songtipya, P., 2012. Properties of film from splendid squid (Loligo formosana) skin gelatin with various extraction temperatures. International Journal Biology Macromolecules. 51: 489-496.

Sobral, P.J.A., Menegalli, F.C., Guilbert, S., 1999. Phase transition of bovine hide gelatin plasticized by water. In: P. Colonna, S. Guilbert, editor. Biopolymer science: Food and non-food applications. Paris: INRA Editions, pp. 111-123.

Wangtueai, S., Noomhorm, A., Regenstein, J.M., 2010. Effect of microbial transglutaminase on gel properties and film characteristics of gelatin from lizardfish (Saurida spp.) scales. Journal of Food Science. 75: 731-739.

Wangtueai, S., Noomhorm, A., 2009. Processing optimization and characterization of gelatin from lizardfish (Saurida spp.) scales. LWT – Food Science Technology. 42: 825-834.

Ward, A.G., Courts, A., 1977. The science and technology of gelatin. New York: Academic Press, 564 pages.

Yamanaka, H., Tanaka, M., 2007. Suisanbutsu no riyou. (2nd ed.). Tokyo: Seizando shoten (in Japanese), pp. 18-28.

Zhang, F., Xu, S., Wang, Z., 2011. Pre-treatment optimization and properties of gelatin from freshwater fish scales. Food and Bioproducts Processing. 89: 185-193.

Most read articles by the same author(s)