Skip to main content

Adhesion mechanism of salmon to polymer‐coated can walls

The full text article is not available for purchase.

The publisher only permits individual articles to be downloaded by subscribers.

Minimization of the amount of salmon adhering to the can wall after emptying is one of the convenience requirements of consumers of canned salmon. In order to achieve this, the mechanism by which salmon adheres to cans needs to be understood. The aim of this study was to provide such knowledge for polymer‐coated cans. The results indicate that gelatin, derived from salmon collagen, and myofibrillar proteins are the major proteins involved in sticking of salmon to the polymer‐coated can wall. Furthermore, it was shown that mainly hydrogen bonds are formed between the salmon proteins and the polymer surface. Therefore, making the surface more apolar can prevent sticking of salmon to polymer‐coated cans. Copyright © 2005 John Wiley & Sons, Ltd.
No References
No Citations
No Supplementary Data
No Data/Media
No Metrics

Keywords: adhesion; coated can; polyethylene terephthalate (PET); protein; salmon

Document Type: Research Article

Publication date: 2005-11-01

More about this publication?
  • Access Key
  • Free content
  • Partial Free content
  • New content
  • Open access content
  • Partial Open access content
  • Subscribed content
  • Partial Subscribed content
  • Free trial content
Cookie Policy
X
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more