การพัฒนาฟิล์มเคลือบบริโภคได้ชนิดฟิล์มประกอบสำหรับเคลือบผลิตภัณฑ์ปลาเส้น / พนิดา รัตนปิติกรณ์ = Development of composite edible film for coating fish snack / Panida Rattanapitigorn
The development of composite film for fish snack was investigated by studying properties of both the film solution and the product coated with the film solution. The film solutions studied were: sodium carboxymethylcellulose (CMC, at 0.2, 0.4, 0.6, 0.8 and 1% by weight), sodium caseinate (at 2, 4, 6, 8 and 10% by weight), sodium caseinate-acetylated monoglyceride (at 10% by weight and the ratio 10:0, 8:2. 5:5 and 2:8) and emulsion of sodium caseinate-acetylated monoglyceride-CMC (at 10% by weight, the ratio of sodium caseinate-acetylated monoglyceride: 5:5, 4:6, 3:7 and 2:8 and CMC 0.2, 0.4 and 00.6% by the film solution weight). The best quality product from each film solution was selected by determinig the apparent viscosity and the coating weight per unit area of the film solution asn cooking yield, moisture, color, physical properties (tensile strength, elongation and Yong's modulus), sensory quality (puffing, color, odor, taste, texture and overall acceptability) of the coated adn uncoated fish snack samples. Study on product quality change during 3-month-storage was carried out at atmospheric pressure in OPP/CPP bags, at 27-31 ํC. From the experiment results, it was found that the apparent viscosity of CMC was 36.90-913.49 mPa.s while the coating weights varied directly with the CMC concentration. The film concentration affected the puffing quality, physical property and texture of the fish snack. The apparent viscosity of the sodium caseinate solution was 1.91-741.51 mPa.s. The caseinate coating weight increased as its concentration increased. The fish snack coated with 10% caseinate solution had higher cooking yield, moisture, tensile strength, elongation and modulus but lower sensory quality, The apparent viscosities of the 10:0, 8:2, 2:5 and 2:8% sodium caseinate-acetylated monoglyceride emulsion were 789.47, 41.43, 10.57 and 5.35 mPa.s, respectively. Increasing acetylated monoglyceride resulted in coating weight decrease but the puffing quality was better than that found in the uncoasted sample. For the sodium caseinate-acetylated monoglyceride-CMC emulsion, increasing of CMC increased the apparent viscosity, coating weight, cooking yield, moisture and color intensity of the fish snack sample. The most appropriate composite film found for the fish snack sample was composed of sodium caseinate:acetylated monoglyceride:CMC = 2:8:0.4%. Lower moisture loss and lower color quality were observed in the coated product as storage time increased. The TBA and oder score of coated product were comparable with those found for the uncoated control. Both uncoated and coated samples were sensory acceptable for at least 3 months.
