Kaixin Qi, Guiying Wang*, Yinggang Huang, Pengfei Fang
Journal of New Media, Vol.3, No.3, pp. 109-118, 2021, DOI:10.32604/jnm.2021.019694
- 13 July 2021
Abstract A visual pH indicator through purple cabbage dye is selected to test the
freshness of venison. Chitosan and cassava starch of an equal weight were used to
prepare the film-forming matrix of the indicator. The crystallization of natural
purple cabbage dyes with a weight ratio of 5%, 10%, 20% and 40% were added to
the matrix, respectively. The pH color test showed that the natural purple cabbage
lyophilized powder with a weight ratio of 40% was the best for the pH indicator,
which was used to test the freshness of venison stored at 4℃. More >
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