Food and Fermentation Industries >

2022 , Vol. 48 >Issue 21: 341 - 348

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031116

Research process on fish gelatin modification technologies and its application in food packaging

  • WU Lijun ,
  • HUANG Shaofeng ,
  • ZHOU Tao ,
  • DING Jiayue ,
  • YE Fangjing ,
  • CHEN Yufeng ,
  • ZHOU Xuxia ,
  • JIA Shiliang
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  • 1(College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China)
    2(Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China)
    3(National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China)

Received date: 2022-02-10

  Revised date: 2022-03-23

  Online published: 2022-12-02

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Abstract

Fish gelatin (FG) is a biopolymer extracted from fish skin, fish bones, fish scales and other fish tissues. It has good biocompatibility and unique sol-gel reversible transformation characteristics. It is a new type of food packaging material. As one of the important sources of raw materials, in recent years, FG has played an important role in the fields of biomedicine and the food industry. Compared with traditional petroleum-based packaging materials, fish gelatin has the characteristics of abundant sources, easy cross-linking modification, no religious restrictions, and high safety. However, natural gelatin also has limitations, such as weak gel strength and poor rheological properties, so its film-forming properties need to be improved through the modification by acids, natural substances, enzymes, and other substances. This paper reviewed the characteristics, modification methods and research progress of fish gelatin from various sources in the field of food packaging to provide a theoretical basis for the development of new food packaging materials.

Key words： fish gelatin; modification technology; food packaging

Cite this article

WU Lijun , HUANG Shaofeng , ZHOU Tao , DING Jiayue , YE Fangjing , CHEN Yufeng , ZHOU Xuxia , JIA Shiliang . Research process on fish gelatin modification technologies and its application in food packaging[J]. Food and Fermentation Industries, 2022 , 48(21) : 341 -348 . DOI: 10.13995/j.cnki.11-1802/ts.031116

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