Analysis of Quality Properties, Microbial Stability, and Biodegradability of Biodegradable Containers Made of Pork Skin Gelatin

This study analyzed the quality, microbial stability, and biodegradability of biodegradable containers manufactured using gelatin. Gelatin was extracted from beef, pork, and chicken skin. As a result of the gelatin experiment, the dried yield of pork gelatin was significantly higher than other treatments. It had the highest molecular weight in the SDS-PAGE, so it was selected as the primary material for this study. After mixing pork gelatin powder with water 1:3 (Pork Gelatin, PG), 20% eggshell, 10% walnut powder (Pork gelatin and Walnut 10%; PG-W1), and 20% (Pork gelatin and Walnut 20%; PG-W2) were mixed to prepare two treatments. As a result of the cross-sectional area, PGW1 showed fewer pores than PG-W2. PG-W1 showed significantly higher hardness than PG-W2. On the other hand, the compressive strength of PG-W2 was significantly higher. There is no expression in bacteria and E. coli during this period. PG-W1 showed high antibacterial ability compared to PG-W2. In addition, biodegradability also showed excellent results, based on this data. It is judged that more stable biodegradable containers can be developed.