Production of pH-Sensitive Natural Decomposition Indicator With Whey Protein Isolate-Based Edible Film to Monitor Fish Freshness
Keywords:
Hibiscus, pH indicator, color, edible filmAbstract
Packaging and indicators are among the important sources of information that give an idea about the quality and freshness of the food. In this study, the freshness of the fish was monitored by producing a pH-sensitive decompos?t?on indicator with edible films based on whey protein isolate with the addition of hibiscus tea. Significant differences were detected between normal (N) films and Hibiscus-added films (H3, H6). Hibiscus tea (HT) was added to the film solutions after heat treatment due to its high acidity. All films have become structurally not-resistant by absorbing moisture from the fish. It was observed that H6 was more successful in terms of a color indicator than other films, and later followed by H3 films.
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