Research progress on fish scale collagen edible film

Authors

LI Yan-long, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
XIAO Feng, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; National Demonstration Center for Experimental Food Processing and Safety Education, Luoyang, Henan 471023, China
KANG Huai-bin, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; National Demonstration Center for Experimental Food Processing and Safety Education, Luoyang, Henan 471023, China

Abstract

This study reviews the preparation process, properties (mechanical properties, thermal properties, barrier properties, etc.), modification methods, and applications of fish scale collagen films. The performance of the film can be significantly improved through molecular blending, but it is critical that the factors have not been studied in depth. Future research must solve the problems of film modification mechanism, aging mechanism, edibility, biodegradability, barrier property, safety, etc. from the perspective of industrial scale and commercialization, so as to make fish scales collagen films industrially feasible.

Publication Date

1-28-2021

First Page

222

Last Page

228

DOI

10.13652/j.issn.1003-5788.2021.01.037

Recommended Citation

Yan-long, LI; Feng, XIAO; and Huai-bin, KANG (2021) "Research progress on fish scale collagen edible film," Food and Machinery: Vol. 37: Iss. 1, Article 37.
DOI: 10.13652/j.issn.1003-5788.2021.01.037
Available at: https://www.ifoodmm.cn/journal/vol37/iss1/37

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