Effect of a Konjac glucomannan/chitosan antibacterial composite membrane microencapsulated with oregano essential oil on the quality of chilled pork

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...

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Bibliographic Details
Main Authors: Yuan Ma, Kunyue Ye, Ping Liu, Anqi Yuan, Siqi Chen, Yezheng He
Format: Article
Language:English
Published: Elsevier 2023-06-01
Series:Applied Food Research
Subjects:
Antibacterial composite membrane
Oregano essential oil
Microcapsule
Flavor
Chilled pork
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502222002049

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http://www.sciencedirect.com/science/article/pii/S2772502222002049

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