Development of Mozzarella cheese freshness indicating film by embedding purple carrot extract in gelatin and Persian gum matrix
| Autor: | Mohammad Sadegh Arab, Hannan Lashkari, Mehrdad Niakousari, Mohammad Hadi Eskandari |
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| Jazyk: | English<br />Persian |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 18, Iss 6, Pp 167-180 (2023) |
| Druh dokumentu: | article |
| ISSN: | 1735-4161 2228-5415 |
| DOI: | 10.22067/ifstrj.2023.81216.1237 |
| Popis: | This study aimed to evaluate the effects of intelligent pH-sensitive composite film based on gelatin and Persian gum incorporated with purple carrot extract (PCE) on the freshness of wrapped mozzarella cheese. In this regard, the color, pH, yeast and mold count of control and treatments wrapped with intelligent pH-sensitive composite film during 60 days were evaluated. The results showed that the pH significantly reduced in wrapped cheese with and without PCE (control) samples during storage. However, this reduction was more pronounced in the control sample (P |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
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