This study mainly evaluated the physical properties of kafirin-quercetin (KQ) edible films and their application on the quality of cod fillets during cold storage. The results showed that the addition of quercetin significantly increased mechanical properties of KQ films, while decreased water vapor permeability, water solubility, and transparency. As quercetin was 0.4% (wt/vol), the film had the highest tensile strength (4.96 ± 1.23 MPa), the lowest water vapor permeability (1.08 ± 0.09 g·mm·m-2 ·h·KPa-1 ) and water solubility (22.02 ± 0.45%). Moreover, compared with the pure kafirin and polythylene films, KQ films could effectively inhibit the cod meat deterioration by restraining the growth of microorganisms and decreasing TVB-N and TBARs. The KQ0.4% film was the best to prolong the shelf life of cod fillets during cold storage. Therefore, KQ edible films could be used as a potential food packaging material to protect and retain the quality of aquatic products.
Keywords: cod; kafirin-quercetin edible film; mechanical properties; packaging material.
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