![]() ![]() Nazmi NN, Isa MIN, Sarbon NM (2017) Preparation and characterization of chicken skin gelatin/CMC composite film as compared to bovine gelatin film. Hanani ZAN, Roos YH, Kerry JP (2014) Use and application of gelatin as potential biodegradable packaging materials for food products. Mohamed SAA, El-Sakhawy M, El-Sakhawy MAM (2020) Polysaccharides, protein and lipid-based natural edible films in food packaging: A review. (2011) Edible films and coatings: Structures, active functions and trends in their use. Comparison of fish and mammalian gelatin film properties: A meta-analysis. Slightly different from the method, gelatin concentration was significantly affected (p < 0.05) the tensile strength, elongation at break, and water vapor permeability.Ĭitation: Nurafi Razna Suhaima, Nugraha Edhi Suyatma, Dase Hunaefi, Anuraga Jayanegara. The results described that the film production method, i.e., casting and compression molding significantly effect (p < 0.05) the tensile strength and elongation at break. Those seasonal factors were conducted by using subgroup analysis and meta-regression, respectively. Besides, there were two additional factors that are also discussed such as different film fabrication methods and gelatin concentration. The results show that fish gelatin films had significantly lower (p < 0.05) tensile strength, elastic modulus, water vapor permeability, and transparency compared to mammalian gelatin films. The statistical analysis was calculated by using Hedges*d. There were six relevant studies and 28 data used for meta-analysis. Study selection was performed with the PRISMA guideline. Therefore, the present study would like to obtain a valid conclusion across different studies using a meta-analysis approach. However, there have been different results among individual studies. Some studies reported that mammalian gelatin films were significantly different from fish gelatin films. The use of raw materials certainly affects the properties of EF. EF can be made from polysaccharides, proteins, lipids, and composite components. Edible films (EF) are continuously developed as food packaging alternatives due to their biodegradable properties. ![]()
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