S. TURAL and S. TURHAN: By-Product Protein Film with Thyme Essential Oil, Food Technol. Biotechnol. 55 (1) 77–85 (2017)
ISSN 1330-9862
77
original scientific paper
doi: 10.17113/ftb.55.01.17.4824
Properties and Antioxidant Capacity of Anchovy (Engraulis encrasicholus) By-Product Protein Films Containing Thyme Essential Oil Serpil Tural and Sadettin Turhan* Department of Food Engineering, Engineering Faculty, Ondokuz Mayis University, TR-55139 Samsun, Turkey Received: June 9, 2016 Accepted: October 13, 2016 Summary In this study, some properties and antioxidant capacity of anchovy (Engraulis encrasicholus) by-product protein films with added 0.5, 1.0 and 1.5 % of thyme essential oil were investigated. The films with thyme essential oil had higher elongation at break, water vapour permeability and oxygen permeability, lower solubility and tensile strength than control film (p
ISSN 1330-9862
77
original scientific paper
doi: 10.17113/ftb.55.01.17.4824
Properties and Antioxidant Capacity of Anchovy (Engraulis encrasicholus) By-Product Protein Films Containing Thyme Essential Oil Serpil Tural and Sadettin Turhan* Department of Food Engineering, Engineering Faculty, Ondokuz Mayis University, TR-55139 Samsun, Turkey Received: June 9, 2016 Accepted: October 13, 2016 Summary In this study, some properties and antioxidant capacity of anchovy (Engraulis encrasicholus) by-product protein films with added 0.5, 1.0 and 1.5 % of thyme essential oil were investigated. The films with thyme essential oil had higher elongation at break, water vapour permeability and oxygen permeability, lower solubility and tensile strength than control film (p
