Preparation of an intelligent pH film based on biodegradable polymers and roselle anthocyanins for monitoring pork freshness

Food Chemistry

Volumn 272, Issue , 2019, Pages 306-312

  Zhang, Junjun ^a   Zou, Xiaobo ^a   Zhai, Xiaodong ^a   Huang, XiaoWei ^a   Jiang, Caiping ^a   Holmes, Mel ^a,b  

^a JIANGSU UNIVERSITY   (China)

^b UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Film; Freshness; Intelligent packaging; Pork; Roselle anthocyanins

Indexed keywords

ANTHOCYANINS; BIODEGRADABLE POLYMERS; FILMS; HEMP; IMAGE ENHANCEMENT; MEATS; POLYVINYL ALCOHOLS; STARCH; TENSILE STRENGTH;

ANTI-OXIDANT ACTIVITIES; COLOR STABILITY; FRESHNESS; INDICATOR FILMS; INTELLIGENT PACKAGING; PORK; REJECTION LIMITS; ROSELLE;

FILM PREPARATION;

AMMONIA; ANTHOCYANIN; CHITOSAN; POLYMER; POLYVINYL ALCOHOL; STARCH;

ANTIOXIDANT ACTIVITY; ARTICLE; BIODEGRADABILITY; FOOD COLOR; FOOD PACKAGING; FOOD QUALITY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HIBISCUS SABDARIFFA; HYDROGEN BOND; MOISTURE; MOLECULAR STABILITY; PH; PORK; SCANNING ELECTRON MICROSCOPY; TENSILE STRENGTH; THICKNESS; ULTRAVIOLET VISIBLE SPECTROSCOPY; WATER CONTENT; ANALYSIS; ANIMAL; CHEMISTRY; HIBISCUS; PIG; RED MEAT;

ANIMALS; ANTHOCYANINS; CHITOSAN; FOOD QUALITY; HIBISCUS; HYDROGEN-ION CONCENTRATION; POLYVINYL ALCOHOL; RED MEAT; STARCH; SWINE; TENSILE STRENGTH;

EID: 85051623191     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.08.041     Document Type: Article

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