A pH indicator film based on sodium alginate/gelatin and plum peel extract for monitoring the freshness of chicken  

作　　者：Kejun Chen Jiang Li Lin Li Yurou Wang Yuyue Qin Haiyan Chen 

机构地区：[1]Faculty of Food Science and Engineering,Kunming University of Science and Technology,Kunming,650550,China [2]School of Life Healthy and Technology,Dongguan University of Technology,523808,China

出　　处：《Food Bioscience》2023年第3期1081-1090,共10页食品生物科学（英文）

基　　金：support from the National Natural Science Foundation of China(No.22268024,32060569,and 21576126).

摘　　要：To monitor the freshness of chicken,a pH-sensitive film based on sodium alginate,gelatin,and plum peel extract(SGPE)was created.Thickness,color,water contact angle,mechanical characteristics,water content,water vapor transmission,light transmission,and pH sensitivity were used to evaluate the performance of the film sample.SEM and FTIR graphs demonstrated that adding plum peel extract made the SGPE film’s internal structure more denser and increased its mechanical property,while decreasing the water contact angle,water content,and WVP value.The color of the SGPE15 film clearly changed from red to yellow-green in various buffer solutions(pH=1-14),demonstrating more pH sensitivity than the SG,SGPE5,and SGPE10 films.On day 6,when checking the freshness of chicken kept at 4℃,the SGPE15 film’s color changed from orange-pink to yellow-green with TVB-N level beyond the allowable limit(15 mg/100 g).The result revealed that the SGPE film might be applied to monitor the freshness of chicken breast flesh.

关 键 词：Sodium alginate GELATIN Plum peel pH indicator film Chicken freshness 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]