Stability of Myofibrillar Protein-Based Biopackagings During Storage

Fish myofibrillar protein-based films formulated with saccharose as a plasticizing agent were stored for several weeks under regulated temperatures and relative humidities. Solubility in water, water vapour permeability and mechanical properties remained constant for 8 weeks at 20°C and 58.7% relative humidity. A slight yellow colour was the only modification observed. This colour modification, which could be associated with nonenzymatic browning reactions, was characterized as a function of time, temperature, relative humidity and plasticizer type. A regression model correlating the pertinent parameters was defined.