STABILITY OF MYOFIBRILLAR PROTEIN-BASED BIOPACKAGINGS DURING STORAGE

Fish myofibrillar protein-based films formulated with saccharose as a plasticizing agent were stored for several weeks under regulated tempe ratures and relative humidities. Solubility in water, water vapour per meability and mechanical properties remained constant for 8 weeks at 2 0 degrees C and 58.7% relative humidity A slight yellow colour was the only modification observed. This colour modification, which could be associated with nonenzymatic browning reactions, was characterized as a function of time, temperature, relative humidity and plasticizer typ e. A regression model correlating the pertinent parameters was defined . (C) 1996 Academic Press Limited