Fish Gelatin-Based Film Containing Maillard Reaction Products: Properties and Its Use as Bag for Packing Chicken Skin Oil

Maillard reaction is a non-enzymatic browning reaction and its products (MRPs) have been proven to possess antioxidant properties. This research aimed to produce a fish gelatin-based packaging incorporated with MRPs to retard lipid oxidation in chicken skin oil (CSO) during storage at ambient temperature (28°C–30°C). MRPs produced from fish gelatin and fructose (1:1, 90°C, pH 11) showed the highest antioxidant properties compared to those prepared under other conditions. Different glycerol/MRPs ratios (30:0, 25:5, 20:10, 15:15, 10:20, 5:25, 0:30) were incorporated into the film and resulting films were characterized. Glycerol/MRPs at 10:20 ratio was chosen to add into the film prior to bag preparation via heat sealing method. CSO packed in the bag was mon-itored for lipid hydrolysis and oxidation during 15 days of storage (30°C ± 0.5°C, RH 52% ± 5%). After 15 days, quality deterioration was lower in CSO packed in the prepared gelatin bag as evidenced by lower FFA, TBARS, and volatile compounds in comparison with CSO packed in LDPE bag. Fish gelatin film added with MRPs pos-sessed an excellent water vapor barrier property (WV-BP). This finding indicated that MRPs could be used to substitute glycerol and simultaneously could serve as antioxidants for the developed active bag. The novel packaging can be a potential alternative packaging for retarding lipid oxidation of lipid or fatty foods. © 2024, Tech Science Press. All rights reserved.