结冷胶
透氧性
圆角(机械)
升华(心理学)
葡甘露聚糖
化学
多糖
氧气
食品包装
食品科学
材料科学
化学工程
复合材料
有机化学
心理学
工程类
心理治疗师
作者
Chun Peng,Jiaming Qin,Yinbang Li,Kai Chen,Fatang Jiang,Man Xiao
标识
DOI:10.1016/j.ijbiomac.2024.135203
摘要
The use of konjac glucomannan (KGM)/high acyl gellan gum (HAGG) edible film with single-sided unsaturated water swelling, designated as a water gradient film (WGF), has been shown to effectively enhance the preservation quality of frozen fish fillets. This study investigates the potential of using partially deacetylated konjac glucomannan (DKGM)/HAGG WGFs to enhance the preservation of frozen fish fillets. The partial deacetylation of KGM improved the water vapour and oxygen barrier properties of the frozen KGM/HAGG WGF, which exhibited a combination of film and ice structural characteristics. This improvement is attributed to strengthened interactions between DKGM and HAGG, resulting in a more structured film matrix that exhibited reduced permeability to both water vapour and oxygen. Furthermore, the improved interactions between DKGM and HAGG led to the formation of smaller polysaccharide ice crystals, which in turn increased the oxygen diffusion path along the intercrystalline boundaries, further decreasing oxygen permeability. Over a 90-day freezing period, the DKGM/HAGG WGF significantly outperformed traditional KGM/HAGG WGF, ice glazing, and polyethylene film packaging in preserving the quality of frozen fish fillets. This study provides a promising strategy for the design and development of DKGM-based WGFs for frozen fish fillet preservation applications.
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