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

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Natcharee Jirukkakul
Nachayut Chanshotikul


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



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