Tes Tes
The purpose of this study was to describe the properties of cold-water fish (FG) gelatin mixed with poultry gelatin (PG) to prepare olive oil sachets. To find desirable films, different ratios of FG-PG based films were characterized in terms of mechanical properties. As the proportion of PG increased in PG-FG based films, the tensile strength and elastic modulus of the films increased and the elongation at break and heat seal strength of the films decreased. The 50-50 film had favorable properties for use as a pouch. The acid index and peroxide content of the oils stored in the bags after 14 days showed significant differences (p<0.05) between the films. The barrier properties of the film, including water vapor permeability and oxygen permeability of the film, increased from 1.21 to 4.95 × 10−11 g m−1 Pa−1 s−1 and from 48 to 97 cm3 mμ/m2 d kPa. Increasing PG resulted in dark, red, yellow, and opaque films. Fourier transform infrared (FTIR) spectra confirmed a broad peak at approximately 2500 cm -1. Therefore, a simple change of FG with PG makes it suitable for oil bag packaging applications in the food industry.
KeywordsWVP; Sachet; olive oil; Peroxide index
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