Preperation And Properties Disscussion Of Fish Surimi Protein-Based Film

Nowadays, much more attention has been paid to white pollution caused by nonbiodegradabIe synthetically polymers attracting concern on biodegradable package films made from renewable agricultural resource. Fish surimi proteins exhibit the advantage for biodegradable materials because of their raw materials’ high output, low edible value and price.In the first part of this dissertation, effect of plasticizer, lipids and phenolic compounds on the properties of surimi-based film was investigated. The film properties were evaluated by tensile strength (TS), elongation at break (EAB), Water vapor permeability (Wvp), color, light transmission and hygroscopicity. The EAB of film was mainly affected by plasticizer, glycerin was the best among them. The Wvp and hygroscopicity were mainly affected by lipids, stearic acid was the best. The incorporation of phenolic compounds resulted in increased TS and decreased EAB, Wvp, light transmission and hygroscopicity of surimi-based films.The effect of pH and temperature of the film-forming solution and glycol at different concentration on the properties of surimi-based film was investigated. Properties of surimi-based film was nice while the pH and temperature of the film-forming solution were11and70℃. The orthogonal test resulted in the best craft:glycerin, glycol, stearic acid and tea polyphenol were incorporated at30%,100%,0.05g/g and2%based on protein.Effect of tannic acid, apple polyphenol, anthocyanin and tea polyphenol on the determination of free amino group content and sulfhydryl group content of the film-forming solution, protein solubility, protein pattern, fourier transforms infrared spectroscopy and thermo-gravimetric analysis of film was investigated. Film-forming solution added with all phenolic compounds had lower free amino group and sulfhydryl group content than that of control. Protein solubility of film was suppressed by phenolic compounds, especially by apple polyphenol. The films stability was improved by phenolic compounds.The antibacterial activity of phenolic compounds on the Escherichia coli, staphylococcus aureus, yeast and bacillus subtilis was investigated compared with sodium benzoate, potassium sorbate and Nisin. Results showed that the antibacterial activity of surimi-based film was increased with addition of phenolic compounds.