Ismed, Ismed
(2015)
Changes of Films with Anthocyanin as an Indicator of Chicken Nugget Deterioration during Storage.
In: International Conference on Quality Improvement and Development of Food Product (Qid-Food 2015), 18 April 2015, Bukittinggi.
Abstract
An indicator can be defined as a substance which indicates the presence or absence of another substance or the degree of a certain reaction through characteristic changes. Therefore, the aim of this research is to evaluate the changes of a films with anthocyanin as an indicator of chicken nugget deterioration during storage. A film made of cassava starch, glycerol, and anthocyanin was prepared using the casting technique. Chicken nugget samples were put in packaging containing an anthocyanin film and stored at 25°C. The lightness (L*), redness (a*) and yellowness (b*) of films were analyzed for a 28 day- period. Colour changes were also identified in film. Chicken nuggets samples were analyzed of moisture content, pH, and water activity (aw). Changes in moisture content, pH, and aw of samples was observed over the storage period as result of chicken nugget deterioration. However, the storage period was it possible to establish a correlation between change of colour, pH and aw with chicken nugget deterioration.
Keywords— Films, indicator, anthocyanins, chicken nugget, deterioration
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