Film with anthocyanins as an indicator of chilled pork deterioration

Food Science and Technology (Campinas)

Luana Baptista Golasz¹  Janice Da Silva¹  Suse Botelho Da Silva¹ 

[1] ,University of Vale do Rio dos Sinos Polytechnic School São Leopoldo RS ,Brazil

关键词: indicator;    anthocyanins;    chilled pork;    color;    deterioration;    indicador;    antocianinas;    carne suína refrigerada;    coloração;    deterioração;   

DOI  :  10.1590/S0101-20612013000500023

来源: SciELO

【 摘 要 】

An indicator can be defined as a substance which indicates the presence or absence of another substance or the degree of a certain reaction through characteristic changes, especially color. Therefore, the aim of this work is to evaluate the performance of a bio-based film with anthocyanin as an indicator of chilled pork deterioration. A film made of cassava starch, glycerol, and grape anthocyanins was prepared using the casting technique. Pork loin samples were put in Petri dishes containing an anthocyanin film on the bottom and stored at 4 ºC. Psychrotrophic microorganism count and the pH of the pork loin samples were analyzed for a 14 day- period. At the same time, the films were subjected to colorimetric analysis using D65 illuminant and the CIELAB system. Chroma and hue angle data for these films were evaluated by Anova and Dunnett's test. An increase in the microbial population and in the pH was observed over the storage period as result of pork deterioration. Color changes were also identified in the film. However, only at the beginning of the storage period was it possible to establish a correlation between film color and pork deterioration. The shelf life end-point could not be clearly detected by the film.

【 授权许可】

CC BY   
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