Preparation and characterization of an intelligent film based on fish gelatin and Coleus scutellarioides anthocyanin to monitor the freshness of rainbow trout fish fillet

In this study, a pH‐sensitive indicator based on fish gelatin and Coleus scutellarioides anthocyanin extract (CSAE) was prepared and characterized. Films were prepared using the solvent casting method and different levels of CSAE, including 10 ml (CSG1), 20 ml (CSG2), and 30 ml (CSG3), and 0 ml (CSG...

Descripción completa

Detalles Bibliográficos
Autores principales: Hematian, Fahimeh, Baghaei, Homa, Mohammadi Nafchi, Abdorreza, Bolandi, Marzieh
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9834858/
https://www.ncbi.nlm.nih.gov/pubmed/36655065
http://dx.doi.org/10.1002/fsn3.3068

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9834858/
https://www.ncbi.nlm.nih.gov/pubmed/36655065
http://dx.doi.org/10.1002/fsn3.3068

Ejemplares similares