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Abstract In this paper, the influence of rosemary acid (RosA) on the properties and structure of rabbit skin gelatin film was investigated. Compared to controls, the mechanical properties of the… Click to show full abstract
Abstract In this paper, the influence of rosemary acid (RosA) on the properties and structure of rabbit skin gelatin film was investigated. Compared to controls, the mechanical properties of the film were improved significantly (p H groups of the gelatin and partial gelatin unfolding occurred as RosA concentrations increased. Furthermore, film with RosA exhibited excellent antioxidant activity. Films incorporated with RosA retarded lipid oxidation during storage of Chinese Bacon.
Keywords:
film;
gelatin film;
rabbit skin;
rosemary acid
Journal Title: Food Packaging and Shelf Life
Year Published: 2019
Link to full text (if available)
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Journal Title: Food Packaging and Shelf Life
Year Published: 2019
Link to full text (if available)
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recommendations!