Quality characteristics of fried fish crackers packaged in gelatin bags: Effect of squalene and storage time

The influence of bags from fish skin gelatin (GEL) film prepared by substituting glycerol (GLY) with squalene (SQ) at 50% was evaluated on the quality characteristics of fried fish crackers (FFCs) stored for 30 days at 28.0 ± 0.5 °C and 70 ± 5% RH, in comparison with control bags from glycerol plasticized gelatin films (GEL/GLY) and commercial nylon/linear low-density polyethylene (LLDPE) films. The prepared GEL/GLY/SQ films had improved water vapor and oxygen barrier properties. FFCs stored in GEL/GLY/SQ bags had lower moisture content and water activity, compared to those stored in GEL/GLY bags and without packaging (p < 0.05). After 30 days, FFCs stored in GEL/GLY/SQ and nylon/LLDPE bags had lower concentration of hydroperoxides and secondary lipid oxidation products than others. In addition, FFCs stored in GEL/GLY/SQ and nylon/LLDPE bags had less volatile compounds, especially those formed from autoxidation and non-enzymatic browning reaction. Therefore, GEL/GLY/SQ bags lowered the oxidation and loss of polyunsaturated fatty acids, mainly n-3 and n-6 when compared to other bags. Moreover, FFCs stored in GEL/GLY/SQ bags exhibited negligible changes in color and texture. Therefore, the prepared GEL/GLY/SQ bags improved oxidative stability of FFCs.