Corn-zein Laminated Carrageenan Film for Packaging Minced Mackerels

옥수수단백/카라기난 적층필름의 다진 고등어육의 포장특성

  • Park, Jeong-Wook (Department of Food Engineering, Mokpo National University) ;
  • Park, Hyun-Jin (Graduate School of Biotechnology, Korea University) ;
  • Jung, Soon-Teck (Department of Food Engineering, Mokpo National University) ;
  • Rhim, Jong-Whan (Department of Food Engineering, Mokpo National University) ;
  • Park, Yang-Kyun (Department of Food Engineering, Mokpo National University) ;
  • Hwang, Keum-Taek (Department of Food Science and Human Nutrition, Chonbuk National University)
  • 박정욱 (목포대학교 식품공학과) ;
  • 박현진 (고려대학교 생명공학원) ;
  • 정순택 (목포대학교 식품공학과) ;
  • 임종환 (목포대학교 식품공학과) ;
  • 박양균 (목포대학교 식품공학과) ;
  • 황금택 (전북대학교 식품영양학과)
  • Published : 1998.12.01

Abstract

Laminated films were prepared by casting corn-zein and fatty acid mixed solutions onto ${\kappa}-carrageenan$ films, and the effect of various fatty acids with different concentrations on the film properties such as water vapor permeabilities (WVP), tensile strength (TS) and elongation was investigated. WVP of the film decreased as concentration of fatty acids increased, and the lowest WVP value $(0.497\;ng\;m/m^2\;s\;Pa)$ was achieved with laminated films containing 30% lauric acid/corn-zein. The TS of laminated edible film seemed to decrease as the concentration of fatty acids increased, and TS of the laminated film was the highest (36.21 MPa) when the film contained 10% oleic acid. Weight loss of the minced mackerels packaged with corn-zein/carrageenan film which did not contain fatty acid was 11.7%, but weight losses of the samples packaged with oleic acid and lauric acid were 6.97% and 0.81%, respectively, after 30 days storage at $-20^{\circ}C$. The laminated films had an effect on preventing oxidation of the minced mackerels during storage because of high oxygen barrier property of the film. All of the minced mackerels packaged with the laminated films greatly reduced the peroxide value (POV) compared with unpackaged minced mackerels during storage. Also, thiobarbituric acid (TBA) values of the minced mackerels packaged with the laminated films were lower than that of unpackaged minced mackerels during storage.

Keywords

corn zein;lamination;carrageenan film;mackerels;edible film