The effect of preparation conditions on the properties of gelatin film from horse mackerel (Trachurus japonicus) scale

The effects of protein and glycerol concentrations on properties of gelatin film from horse mackerel (Trachurus japonicus) scale were studied. Increasing protein concentration leaded to increasing mechanical properties of gelatin film, while tensile strength (TS) decreased and elongation at break (EAB) increased with increase of glycerol content. Horse mackerel scale gelatin film showed the greatly lower water vapor permeability (WVP) comparable with that of mammalian, cold- and warm-water fish, possibly due to its containing a higher level of hydrophobic amino acid content. Gelatin films from different preparation conditions showed excellent UV barrier properties at wavelength of 200 nm, although the films were transparent at visible wavelength. It appeared that gelatin film derived from horse mackerel scale can be applied as food packaging material due to its low WVP value and excellent UV barrier properties.