Table 1.
Properties of bio-based and biodegradable polymer films derived from muscle proteins.
| Fish Waste Source (Starting Material) | Protein Type and Content (%) | T (mm) | TS (MPa) | EAB (%) | WVP (× 10−11 g m−1 s−1 Pa−1) | S (%) | Ref. |
|---|---|---|---|---|---|---|---|
| Whitemouth croaker | myofibrillar | 0.132 | 5.41 | 251 | 2.5 | 31 | [41] |
| Yellow stripe trevally | protein isolate/gelatin blend | 0.036 | 13.98 | 64 | 3.3 | 42 | [42] |
| Argentine anchovy | protein isolate | 0.113 | 0.6 | 28 | 11.6 | 45 | [45] |
| King weakfish | myofibrillar/gelatin blend | 0.106 | 6.5 | 384 | 2.7 | 27 | [144] |
| Gilded catfish | myofibrillar proteins |
0.033 | 4.9 | 178 | 6.4 | 19 | [12] |
| Sardine | proteins from bones, heads, guts, and fins | 0.21 | 0.34 | - | - | [145] | |
| Tilapia | myofibrillar protein/sorbitol | 0.014 | 12.5 | 66 | 3.0 | 63 | [48] |
| Catfish | 0.17 | 1.27 | 88 | 7.7 | 15 | [4] | |
| Silver carp | myofibrillar/glycerol/tannic acid | 0.06 | 3.9 | 94 | 15 | 2 | [44] |
| Whitemouth croaker | 10% | 0.114 | 4.2 | 28 | 8.6 | 100 | [139] |
| PVC film | - | 0.010 | 46.9 | 268 | 3.1 | - | [46] |
T: Thickness; TS = Tensile strength; EAB: elongation at break; WVP: water vapor permeability, S: solubility.