Effect of Some Process Parameters on the Properties of Edible Film Produced from Lizard Fish (Saurida undosquamis) Muscle
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Abstract
This study was conducted to investigate the effect of some process parameters on the properties of cast edible protein film produced from lizard fish muscle (Saurida undosquamis) and the effects of pH (2.5, 3.0 and 3.5), heating temperature (50, 60 and 70o C), and heating time (10, 20 and 30 min) of the film-solution on various film properties. These were determined using the Response Surface Methodology (RSM). For all types of films, tensile strength (TS), percentage of elongation (E), water vapor permeability (WVP) and Hunter colour values (L*, a * and b*) after conditioning at 60% RH and 27 + 2oC for 72 hrs, and film (FS) and protein solubility (PS) after immersion in water at 25oC for 24 hrs, were measured. The impact of mpH and the heating temperature of the film-solution was more significant, overall, on the film’s properties than the heating time. Contour plots of TS and E were highest at pH of 10.0 at 70oC (2.75-3.02 MPa) but low in E (6.35-9.16%), while WVP was at its lowest (58.55-65.96 g.mm/m2.d.kPa). There was a direct correlation between the FS on one hand, and heating temperature of film-solution on the other, which reversed with change in the pH of filmsolution. Film color was darker and more yellowish with an increase in the pH of film-solution.
Keywords: edible protein film, lizard fish muscle, response surface methodology, permeability, tensile strength
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