Properties of composite film from tomato extracted pectin/ chitosan for use in sausage wrapping

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Natcharee Jirukkakul
Nachayut Chanshotikul

Abstract

This study investigated the properties of pectin/chitosan film (2% w/v of the pectin and chitosan) in 5 pectin/chitosan ratios: 100:0, 75:25, 50:50, 25:75, and 0:100. The findings suggest that decreasing the pectin proportion likely results in increases in certain properties of the film, including moisture content, water vapor permeability, and lightness (L*). Meanwhile, tensile strength, the red/green coordinate (a*), and the yellow/blue coordinate (b*) tend to be lower in response to the soluble pectin/chitosan composite film relative to the single-composite film. Additionally, the pectin/chitosan film could preserve sausage freshness for 9 d at refrigerator temperatures (4-5 °C) without an alteration in the original color of the sausage, as well as slow down the decline in pH levels and the growth rate of microbes.

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Article Details

Section
Research Articles
Author Biography

Natcharee Jirukkakul, School of Food Technology and Innovation, Faculty of Applied Science and Engineering, Khon Kaen University, Nong Khai Campus, Nong Khai, Thailand

Agro-Industry

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