果胶
极限抗拉强度
化学
卡拉胶
食品科学
溶解度
保质期
水活度
水分
隐形眼镜
肿胀 的
含水量
材料科学
复合材料
有机化学
工程类
物理
岩土工程
光学
作者
Meng Zhang,Miao Zhang,Zhixin Zhao,Jiajun Zhu,Wei Xue,Ying Lv,Chuan Tang,Baoli Xu
标识
DOI:10.1016/j.ijbiomac.2024.133769
摘要
This work aimed to develop and characterize a novel bi-layer film (BIF) for monitoring the freshness of salmon. The indicator layer consists of carrageenan (Car), pectin (PEC) and purple sweet potato anthocyanin (PSPA), and the antibacterial layer consists of Car and magnolol (Mag). The results showed that the Car/Mag2 had the optimal water resistance: the static water contact angle of 80.36 ± 0.92 °, moisture content of 31.38 ± 0.86 %, swelling degree of 92.96 ± 0.46 %, and water solubility of 40.08 ± 1.17 %, and showed excellent antibacterial properties against E. coli and S. aureus with antibacterial rate of 86.13 % ± 0.10 % and 97.53 % ± 0.02 %, respectively. Then BIFs with different PSPA concentration were tested. The morphology, mechanical and water vapor properties (WVP) of the BIFs were studied, and its application in salmon preservation was evaluated. The mechanical properties and WVP test results showed that the BIF0.2 had the optimal Tensile strength (TS) and WVP values. The BIFs showed distinguishable color changes between the pH ranges of 3-10. The shelf life of salmon packaged by BIF0.2 was prolonged by 2 days. Moreover, the BIF0.2 was able to effectively monitor salmon freshness. In conclusion, the BIF has great potential for monitoring salmon meat freshness.
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