Abstract
In this study, edible films based on Alaska pollack surimi were successfully prepared and the effect of pH on film properties was determined. Films could be formed in the pH ranges from 2 to 4 and from 7 to 11. At pHs above or below the isoelectric point (pH 5.2-5.5), the edible surimi films increased in strength and became transparent. Elongation at break and water vapor permeability of the surimi films were not markedly influenced by pH. In acidic conditions, it was found that the myosin heavy chain within the surimi proteins was degraded and that formation of the films mainly involved hydrophobic interactions. In contrast, in alkaline conditions, not only hydrophobic interactions but also disulfide bonding played an important role in film formation. Those results indicated that the film-forming mechanism of surimi films is different in acidic and alkaline conditions.
