碩士 / 亞洲大學 / 保健營養生技學系碩士班 / 101 / Fish scales are composed of connective tissue protein, collagen, covered with hydroxyapatite. Collagen extracted from fish scale has a good quality in thermal stability, hydrophilic property, film forming ability, thickening property, and gelation. It has a high potential to use in the food, pharmaceutical, healthcare, and cosmetic industries. Nowadays, the incidence of diseases such as bovine spongiform encephalopathy and foot and mouth disease has raised concerns about safe use of livestock proteins. It provides a good chance to develop collagen-related products using fish scale waste. Therefore, we decide to utilize the fish scale to separate the gelatin to develop the edible film products. In this study we have successfully developed the superior quality of gelatin and edible film. It showed that optimal extract condition is 1.2 kg/cm2, 121℃, 60 min, which content of gelatin in fish scale extract is 0.98 mg/mg. Bases on the mechanical characteristics, water vapor permeability and swelling percentage properties, the optimal prescription of edible film is glycerol 15%、alcohol 45% 、 transglutaminase 0.3% with Lauric acid at 60℃. The coated foods with film from fish scale gelatin were very stable without alteration during 60 days.
| Identifer | oai:union.ndltd.org:TW/100THMU0115006 |
| Date | January 2013 |
| Creators | Tsai, Wan-Chun, 蔡宛蒓 |
| Contributors | Han, Chien-Kuo, 韓建國 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 76 |
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