Food chemistryAcroleinAnimalsSwineFood PreservationGelatin
On-demand cinnamaldehyde releasing from gelatin-based active hydrogel activated by lactic acid for pork meat preservation: A novel "one-step-ahead" strategy.
Peng Shan, Jiaming Wu, Jian Du, Chenglong Fu, Jinwen Hu, Yehan Tao, Jie Lu, Yanna Lv, Xiaodong Xia, Jijuan Cao, Haisong Wang
Published: 202510.1016/j.foodchem.2025.146614
Abstract
Fresh pork meat usually experiences "acid-expelling" and "biogenic amine releasing" stages during the storage period. Traditional on-demand releasing process of active packaging was activated by alkaline gas within packaging microenvironments in latt…
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