Abstract Bilayer films based on fish gelatin films incorporated with epigallocatechin gallate (EGCG) and laminated with poly (lactic acid) film (PLAF) or emulsified gelatin film (EF) were fabricated by thermo-compression molding. Bilayer films showed good handling with low water vapor and oxygen permeabilities. The incorporation of 12 wt % EGCG promoted interactions of gelatin chains, as indicated by improved mechanical and UV–visible light barrier properties. These bilayer films were used for bag making, in which fried salmon skins (FSS) were packaged. After 30 days of storage, FSS packaged in bilayer bags prepared from gelatin films containing EGCG laminated with EF (EF/E-GF) had lower yellowish, peroxide value, thiobarbituric acid reactive substances value and volatile compounds. Overall likeness score as well as linoleic acid (C18:2 n-6) and linolenic acid (C18:3 n-3) contents were also higher than those of FSS packaged in the bags from gelatin films without and with EGCG laminated with PLAF (PLAF/GF and PLAF/E-GF). Therefore, EF/E-GF bilayer films could be used as active packaging for high lipid content foods, especially for fried fish skin, in which lipid oxidation could be retarded.

中文翻译：

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与乳化明胶膜或聚（乳酸）酸膜层压的鱼明胶膜：特性及其作为用于储存油炸鲑鱼皮的袋子的用途

摘要 基于鱼明胶薄膜与表没食子儿茶素没食子酸酯 (EGCG) 结合并与聚乳酸薄膜 (PLAF) 或乳化明胶薄膜 (EF) 层压的双层薄膜通过热压成型制备。双层薄膜表现出良好的处理性，具有低水蒸气和氧气渗透率。加入 12 wt% EGCG 促进了明胶链的相互作用，如机械和紫外可见光阻隔性能的改善所示。这些双层薄膜用于制袋，其中包装炸鲑鱼皮 (FSS)。经过30天的储存，由含有EGCG与EF（EF/E-GF）层压的明胶薄膜制成的双层袋包装的FSS具有较低的黄色、过氧化值、硫代巴比妥酸反应物质值和挥发性化合物。整体相似度得分以及亚油酸（C18：2 n-6) 和亚麻酸 (C18:3 n-3) 的含量也高于用 PLAF 层压和 EGCG（PLAF/GF 和 PLAF/E-GF）的明胶薄膜袋包装的 FSS。因此，EF/E-GF双层薄膜可用作高脂质含量食品的活性包装，尤其是油炸鱼皮，可以延缓脂质氧化。