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020 _aTHE0008913(Local)
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040 _aUMP
_beng
_cUMP
_erda
090 _aFTKKP .K43 2019 r Thesis
100 0 _aKhadijah Husna Abd Hamid,
_eauthor.
245 1 0 _aSemi-refined carrageenan/glycerol/α-tocopherol hybrid films as active packaging for extending the shelf life of meat /
_cKhadijah Husna Abd Hamid
264 1 _aKuantan, Pahang :
_bUMP,
_c2019
264 4 _c© 2019
300 _axvi, 114 pages :
_billustrations (some color) ;
_c30 cm. +
_e1 CD-ROM
336 _atext
_2rdacontent
336 _atext
_2rdacontent
337 _aunmediated
_2rdamedia
337 _acomputer
_2rdamedia
338 _avolume
_2rdacarrier
338 _acomputer disc
_2rdacarrier
347 _atext file
_bPDF
_2rda
500 _aFaculty of Chemical and Process Engineering Technology
502 _aThesis (Master of Science) -- Universiti Malaysia Pahang – 2019
504 _aIncludes bibliographical references
520 3 _aThis study focuses on the development and characterization of semi-refined carrageenan film incorporated with α-tocopherol for active packaging application. Semi-refined carrageenan film plasticized with glycerol and incorporated with α-tocopherol was prepared using casting method. The concentration of plasticizer glycerol was determined to improve the mechanical and physical properties of semi-refined carrageenan films. The properties of semi-refined carrageenan/glycerol/α-tocopherol hybrid films as active packaging were characterized. Thereafter, the effectiveness of semi-refined carrageenan/glycerol/α-tocopherol hybrid films as active packaging film to extend the shelf life of meat patties were evaluated. This study revealed that semi-refined carrageenan film plasticized with glycerol could improve the mechanical properties of developed film compared to that of the control film (semi-refined carrageenan without the addition of plasticizer). This can be shown at the value of elongation at break which is significantly increased (p < 0.05) with the increase of glycerol concentration and the values were range from 7.33% to 16.33%. Further, semi-refined carrageenan film with higher concentration of glycerol (0.9% and 1.2% [v/v]) showed an improvement on the transparency properties as the opacity value decreased with the increase of glycerol concentration. Another hand, the film solubility and moisture content were increased as the concentration of glycerol on the film development was increased. The result displayed that the higher film solubility and moisture content may be due to the hydrophilicity properties of semi-refined carrageenan and glycerol used on the film development. Nonetheless, the incorporation of α-tocopherol at any concentrations (0.1%, 0.2%, 0.3% 0.4% [v/v]) improved the mechanical properties of semi-refined carrageenan-based film. This can be shown at the higher value of elongation at break (13.67% to 20.00%) as compared to that of the control film (0.83%). The opacity value of semi-refined carrageenan film incorporated with α-tocopherol (6.88 to 8.13 mm–1) was lower than that of the control film (9.03 mm–1). Besides that, the film solubility and moisture content values were decreased with the incorporation of α-tocopherol. In spite of this, the release of antioxidant from the films were observed using DPPH scavenging activity and higher total phenolic content on 95% (of ethanol) food simulant during 30-days storage. Semi-refined carrageenan film with α-tocopherol exhibited higher antioxidant activity which could achieve 90% during storage compared to that of the control film. Moreover, meat patties wrapped with antioxidant film revealed lower development of lipid oxidation under refrigerated storage for 12-days. Furthermore, the brown color development was much slower with the meat that wrapped with antioxidant film compared to that of the meat wrapped with the control film under refrigerated condition. Thus, the development of semi-refined carrageenan film incorporated with α-tocopherol as active packaging could be an alternative packaging that might enhance the shelf life of meat under refrigerated condition.
610 2 0 _aFaculty of Chemical and Process Engineering Technology
_xDissertations
650 0 _aUniversities and colleges
_xDissertations
650 0 _aTheses
942 _2lcc
_cTHESIS