FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (1): 263-269.doi: 10.7506/spkx1002-6630-20171028-333

• Packaging & Storage • Previous Articles     Next Articles

Physicochemical Properties of Goose Skin Collagen/Chitosan Composite Membrane and Its Potential for Food Preservation

RUAN Yifan1, ZHU Jingjing1, PAN Daodong1,2,*, SUN Yangying1, SHEN Jianliang3   

  1. 1. Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China; 2. Department of Food Science and Nutrition, Ginling College, Nanjing Normal University, Nanjing 210097, China; 3. Huzhou Zhanwang Food Technology Co. Ltd., Huzhou 313014, China
  • Online:2019-01-15 Published:2019-01-22

Abstract: In order to develop a safe and non-toxic edible composite membrane with antioxidant properties made from natural biomaterials, edible composite membranes were prepared from mixtures of 30 g/L goose skin collagen (GSC) and 30 g/L chitosan (Ch) at volume ratios of 10:0, 8:2, 6:4, 4:6, 2:8, and 0:10, and their physicochemical properties was assessed, as well as their application for duck preservation. The results showed that the composite membrane with a 6:4 GSC to Ch ratio had the highest tensile strength (36.05 MPa) along with good water vapor permeability (WVP), light transmittance and elongation at break. Duck samples coated with this composite membrane showed the lowest thiobarbituric acid (TBA) value (0.35 mg/kg) and total volatile base nitrogen (TVB-N) content (18.04 mg/100 g) values after 12 days of storage. The total number of bacteria in duck samples coated with the composite membrane with a 4:6 GSC to Ch ratio was the lowest, only 4.75 (lg(CFU/g)), and the composite membrane with a 6:4 GSC to Ch ratio showed a higher value of 5.49 (lg(CFU/g)). In summary, the composite membrane with a GSC to Ch ratio of 6:4 has good mechanical properties and good potential in food preservation.

Key words: collagen, chitosan, composite membrane, preservation

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