Physical, chemical and antimicrobial properties of fish gelatin films with different concentrations of ethyl lauroyl arginate (LAE) were studied. Optical properties of film‐forming solution did not vary with increased LAE content. However, pH and surface tension increased. The incorporation of LAE into the formulation increased moisture and solubility of the films. In addition, the presence of LAE affected mechanical properties, making films stronger and more flexible; it had no effect on water vapour permeability. Finally, films with LAE significantly increased antimicrobial properties against Listeria innocua, Shewanella putrefaciens and Pseudomonas fluorescens, but not against Aeromonas hydrophila. These antimicrobial films could be used as an alternative technology for extending shelf‐life of fresh fish products.

中文翻译：

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月桂酰精氨酸乙酯的存在对食用鱼明胶薄膜工艺性能的影响

研究了不同浓度月桂酰精氨酸乙酯（LAE）的鱼明胶膜的物理，化学和抗菌性能。成膜溶液的光学性质不会随LAE含量的增加而变化。但是，pH和表面张力增加。将LAE掺入配方中可增加薄膜的水分和溶解度。此外，LAE的存在会影响机械性能，从而使薄膜更坚固，更柔韧；它对水蒸气渗透性没有影响。最后，具有LAE的薄膜显着提高了对无毒李斯特菌，腐烂希瓦氏菌和荧光假单胞菌的抗菌性能，但对亲水性气单胞菌却没有。 这些抗菌膜可以用作延长鲜鱼产品保质期的替代技术。