Using food wraps based on gelatin to preserve food quality

• Main Authors: Sergazieva O., Dolganova N.
• Format: Article
• Language: Russian
• Published: Kemerovo State University 2018-03-01
• Series: Техника и технология пищевых производств
• Subjects: edible food wrap; ichthyo-gelatin; technology; safety parameters
• Online Access: http://fptt.ru/stories/archive/48/18.pdf
• ISSN: 2074-9414; 2313-1748

The research in the given sphere is essential because it is concerned with the development of ecologically clean natural edible food wraps production technology using fish industry waste products. The article presents the results of the studies devoted to the consideration of properties and possibilities of using edible food wraps based on ichthyo-gelatin to preserve quality of different food products. To produce edible food wrap the author used gelatin obtained from the waste products (fish scale) of fish-processing industry (ichthyo-gelatin). The wrap was produced based on ichthyo-gelatin with concentration from 5 to 15% and plasticizer (glycerol with concentration from 2 to 20%). All obtained wraps were subject to quality control considering organoleptic (flavor, color, look) and physicochemical properties (pH, moisture content, dissolution rate, film thickness, breaking stress at stretching, water vapor permeability). The obtained results showed that it is possible to use food wraps based on ichthyo-gelatin in public catering. Changes in plasticizer proportion made it possible to produce two types of film: the first one was thicker (2% of plasticizer) having low stretching ability it can further be used in production of bags for products storage and freezing; the second type of the film (5% of plasticizer) can be used to produce colorful films with prints which can be applied for protective and decorative wrapping of confectionery products. To use the developed films as a protective wrapping for cold dishes (such as salads and various cold cuts), to protect banquet dishes against drying and thick film formation it is necessary to pay especial attention to water vapor permeability of the film its dependence on the proportion of plasticizer and thickness. Variability of this parameter can extend the application sphere of the developed edible film.