Effect of a Konjac glucomannan/chitosan antibacterial composite membrane microencapsulated with oregano essential oil on the quality of chilled pork
The aim of this study is to develop a new type of cold pork cling film. In this study, konjac glucomannan (KGM)/chitosan (CTS) antibacterial films with different microcapsule contents (0%, 2%, 4%, 6%, 8%, 10%) were prepared, and their microstructure, physical properties and fresh-keeping properties...
Main Authors: | , , , , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2023-06-01
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Series: | Applied Food Research |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222002049 |