Physical, mechanical and antibacterial properties of the gelatin film obtained from the by-product of Talang queenfish, Scomberoides commersonnianus

Abstract

In this study, gelatin was extracted from the by-product of Scomberoides commersonnianus, and after evaluating its characteristics, a biodegradable film was prepared from the gelatin. The results showed that the yield of extracting gelatin, pH and hardness were 12%, 5, and 100 grams, respectively. The gelation time and temperature were 18°C in 175 seconds. Evaluation of the mechanical properties of the edible film based on fish gelatin showed that the tensile strength and elongation at the break point were 3.6 MPa and 27.2%, respectively. The physical properties of thickness, humidity, solubility, and water vapor permeability were reported as 0.08 mm, 5.2%, 21.3%, and 5.8 g mm/h mm2kpa × 10-6, respectively. SEM images showed a smooth structure without pores. Moreover, gelatin film did not show antibacterial properties against E. coli, Staphylococcus aureus, Bacillus subtilis, and Bacillus cereus. However, based on the results of the fish gelatin film can be introduced as a suitable candidate for the preparation of composite films with other biopolymers, and the addition of antibacterial compounds can improve their antibacterial property.

Keywords

• talang queenfish
• fish gelatin
• biodegradable film
• antibacterial film