Polysaccharide modified fish gelatin intelligent hydrogels for reliable monitoring freshness of shrimp (Litopenaeus vannamei)

This study utilized κ-carrageenan (κC), konjac glucomannan (KGM), and xanthan gum (XG) to develop fish gelatin-anthocyanin intelligent hydrogels. The gelation properties, structural characteristic of hydrogels in monitoring shrimps (Litopenaeus vannamei) freshness were explored. The results showed t...

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Veröffentlicht in:	Food hydrocolloids 2025-02, Vol.159, p.110699, Article 110699
Hauptverfasser:	Ying, Qingfang, Zhan, Shengnan, Lu, Qiuyu, Yang, Wenge, Jia, Ru, Li, Gaoshang, Huang, Tao
Format:	Artikel
Sprache:	eng
Schlagworte:	Anthocyanin color Colorimetric response Fish gelatin Freshness gelatin gelation hydrocolloids hydrogels Intelligent hydrogel konjac mannan Litopenaeus vannamei shrimp total volatile basic nitrogen xanthan gum
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