Quality changes of shrimp cracker covered with fish gelatin film without and with palm oil incorporated during storage

Authors

• Krisana Nilsuwan ¹
• Soottawat Benjakul ¹
• Thummanoon Prodpran ²

¹ Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand

² Department of Material Product Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand

10.1007/s40071-016-0138-x

Abstract

Impact of fish gelatin film incorporated without and with palm oil on the quality changes of fried shrimp cracker stored for 15 days at room temperature was investigated, in comparison with nylon/linear low-density polyethylene (nylon/LLDPE) film. The moisture content and water activity of shrimp cracker packaged with all films increased during storage (p < 0.05). The lowest moisture content and water activity were found in the sample packaged with nylon/LLDPE film throughout the storage (p < 0.05). Sample packaged with fish gelatin films incorporated with palm oil generally had lower moisture content than those without oil added during the first 12 days of storage (p < 0.05). During 15 days of storage, shrimp cracker packaged with nylon/LLDPE film generally had the lower PV and TBARS value as well as volatile compounds, except for n-nonanal, than those stored in fish gelatin films, regardless of oil incorporation. The decrease in crispiness and increase in toughness occurred in all samples during the 15 days of storage. Nevertheless, the lower changes were observed in the sample packaged with nylon/LLDPE film. Overall, gelatin film showed excellent oxygen barrier property, which was associated with the retardation of lipid oxidation. The incorporation of oil into gelatin film could lower WVP, but negatively increased oxygen permeability of the resulting film. Thus, the improvement of gelatin film is still required.

Keywords

• Quality changes
• Gelatin film
• Nylon/LLDPE film
• Shrimp cracker

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