Repository logo
  • English
  • Català
  • Čeština
  • Deutsch
  • Español
  • Français
  • Gàidhlig
  • Italiano
  • Latviešu
  • Magyar
  • Nederlands
  • Polski
  • Português
  • Português do Brasil
  • Srpski (lat)
  • Suomi
  • Svenska
  • Türkçe
  • Tiếng Việt
  • Қазақ
  • বাংলা
  • हिंदी
  • Ελληνικά
  • Српски
  • Yкраї́нська
  • Log In
    New user? Click here to register.Have you forgotten your password?
Repository logo
    Communities & Collections
    Research Outputs
    Fundings & Projects
    People
    Statistics
  • English
  • Català
  • Čeština
  • Deutsch
  • Español
  • Français
  • Gàidhlig
  • Italiano
  • Latviešu
  • Magyar
  • Nederlands
  • Polski
  • Português
  • Português do Brasil
  • Srpski (lat)
  • Suomi
  • Svenska
  • Türkçe
  • Tiếng Việt
  • Қазақ
  • বাংলা
  • हिंदी
  • Ελληνικά
  • Српски
  • Yкраї́нська
  • Log In
    New user? Click here to register.Have you forgotten your password?
  1. Home
  2. Staff Publications
  3. Other Publications
  4. Preparation and characterization of chicken skin gelatin/CMC composite film as compared to bovine gelatin film
 
  • Details
Options

Preparation and characterization of chicken skin gelatin/CMC composite film as compared to bovine gelatin film

Journal
Food Bioscience
Date Issued
2017
Author(s)
N.N. Nazmi
M.I.N. Isa
N.M. Sarbon
DOI
10.1016/j.fbio.2017.07.002
Abstract
This study aimed to prepare and characterize the mechanical and physical properties of chicken skin gelatin/CMC composite film. The influence of CMC on the mechanical (tensile strength (TS), elongation at break (EAB), puncture test), physical (water vapour permeability (WVP), FTIR, X-ray diffraction (XRD), light transmission and transparency), and thermal properties (melting point, Tm and glass transition, Tg) of chicken skin gelatin film were studied and compared to bovine gelatin film. Results shows that chicken skin gelatin/CMC composite films was higher in TS, puncture force, WVP, and Tg value. However, there were no significance different (p > 0.05) between chicken skin gelatin as compared to bovine gelatin film in TS and WVP value. This study demonstrates that a CMC addition to gelatin films gives significantly effects on properties of film produced. The enhancement of film properties shows potential for using this blended film in packaging materials or coatings in agriculture and food products.
Subjects

Chicken skin gelatin,...

File(s)
Loading...
Thumbnail Image
Name

Preparation and characterization of chicken skin gelatin'CMC composite film as compared to bovine gelatin film.pdf

Size

371.11 KB

Format

Adobe PDF

Checksum

(MD5):32774c68a9625e72307968436b31ba85

Welcome to SRP

"A platform where you can access full-text research
papers, journal articles, conference papers, book
chapters, and theses by USIM researchers and students.”

Contact:
  • ddms@usim.edu.my
  • 06-798 6206 / 6221
  • USIM Library
Follow Us:
READ MORE Copyright © 2024 Universiti Sains Islam Malaysia