LAUSR

The study was planned to utilize chicken feather protein (CFP) and pomelo peel pectin (PPP) to develop the composite film. The five films were prepared with varying proportion of CFP and PPP in ratio of 0:100 (F1), 25:75 (F2), 50:50 (F3), 75:25 (F4) and 100:0 (F5). All films were tested for their mechanical and barrier properties. However, among all the composite films, F2 film was more adequate by considering its overall properties. The WVP, moisture absorption, water solubility, breakage strength and elongation of F2 film were reported as 14.27 × 10−9 g/Pa h m, 13.83, 100%, 285.885 g and 13.17% respectively and it was ahead of the other films. The selected film F2 was used for wrapping of the fried fish fillet and was stored for 5 days in a closed container and compared with unwrapped fried fish fillet. Wrapping of fried fish fillets resulted in less weight loss, lowered hardness value and reduction in surface microbial count.