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Preparation and mechanical properties of agar/collagen films made fron red algae and fish skim
- 1. Preparation and mechanical properties of agar- agar/collagen films made from red algae and fish skin Mario Pérez-Won, Alejandra Reyes, and Juan Torres. Food Engineering Department, Universidad de La Serena, Benavente 980, La Serena, Chile, phone: 56-51-204328, fax: 56-51-204327, mperez@userena.cl Chile is one of the main producers of agar-agar in the world, however in order to avoid future market threatening it is necessary to study novel application of this natural resource. For this reason the main purpose of this study was to evaluate film preparation using agar-agar extracted from red algae (Gracilaria spp) and collagen extracted from South Pacific Hake's skin (Merluccius gayi gayi) plasticized by glycerol. The effects of collagen (1.0)/agar-agar (1.5 to 2.5)/glycerol (1.5 to 2.5) ratio, pH (4, 5, 9 and 10) and temperature (30 and 60ºC) on film's mechanical properties were evaluated. Tensile strength, water activity (aw) and colour parameters were measured. The formed films were classified as A, B, C, D, E, and F depending on its mechanical properties. Results showed that those films prepared with collagen/agar-agar/glycerol ratio of 1.0/1.5/1.5 and 1.0/2.0/1.5 at 60ºC, showed similar tensile strength, lightness (L*) and aw values compared with two commercial films. No significant differences were found in tensile strength values and lightness (L*) and aw values to (p<0.05). Table 1. Mechanical parameters of films made from agar-agar and collagen compared with commercial films. In conclusion, from mixture of collagen, agar-agar and glycerol was possible to obtain suitable films as compared with commercial one, however further study need to be done to use it in a food package system. Abstract ID#: 29331 Password: 486943 Program Selection: International Division Topic Selection: Technical Session - Poster Title: Preparation and mechanical properties of agar-agar/collagen films made from red algae and fish skin Presentation Format: Poster Special Equipment Needs: None this paper has been submitted as a Volunteer Technical Paper
- 2. Author Presenting Mario Pérez-Won Food Engineering Department Universidad de La Serena Benavente 980 La Serena, Chile Phone Number: 56-51-204328 Fax Number: 56-51-204327 Email: mperez@userena.cl Author Alejandra Reyes Food Engineering Department Universidad de La Serena Benavente 980 La Serena, Chile Phone Number: 56-51-204328 Fax Number: 56-51-204327 Email: alreva1@hotmail.com Author Juan Torres Barría Food Engineering Department Universidad de La Serena Benavente 980 La Serena, Chile Phone Number: 56-51-204328 Fax Number: 56-51-204327 Email: juhetoba@yahoo.com