Acceso usuarios
Roike Iwan Montolalu, Henny Adeleida Dien, Feny Mentang, Nurmeilita Taher, Siegfried Berhimpon
The objective of this study is to develop and evaluate theproperties of smoked edible film (EF) composed of carrageenan,myofibril, and collagen. The smoked EF was prepared by incor-porating 0.8% liquid smoke. The analysis focused on various parameters including pH, physical properties such as thickness,solubility, tensile strength, elongation percentage, and water vapor transmission rate (WVTR). Sensory evaluation was also con-ducted to assess the texture attributes of the coated product,including wateriness, firmness, elasticity, hardness, and juici-ness. The findings revealed that the concentration of the ingredients influenced the thickness of the EF, with myofibril proteinsexhibiting higher concentrations compared to carrageenan andcollagen. Both collagen and myofibril demonstrated maximumsolubility at a concentration of 6%, while carrageenan achievedoptimal solubility at concentrations ranging from 2 to 2.5%.Carrageenan exhibited significantly higher tensile strength com-pared to myofibril and collagen, whereas collagen demonstratedgreater elasticity than carrageenan and myofibril protein.Moreover, myofibril protein film exhibited a lower water vaportransmission rate compared to carrageenan and collagen films.In terms of sensory assessment, carrageenan displayed highelasticity and juiciness, while collagen and myofibril showedhigh firmness and hardness. All EFs showed better antioxidantactivity compared to Trolox (EC50 < 95.57 μg/mL).
