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Fig. 6 | Food Production, Processing and Nutrition

Fig. 6

From: Incorporation of kiwifruit peel improved the property of carboxymethyl cellulose-gum Arabic active film and its effects on the quality of beef sausages

Fig. 6

(a) pH (b) moisture content (c) E-nose cluster heat map results of packaged beef sausage slices during 12 d of refrigerated storage. Values are mean ± SE (n = 3). a−e Means values are significantly different (p < 0.05) across the treatments. Whiles A−D means values are significantly different (p < 0.05) across the storage duration. CT: Control (CG-CT (carboxymethyl cellulose and gum Arabic – control film)), T1 (Treatment 1): (CG-KPE1 (carboxymethyl cellulose and gum Arabic – 1% of lyophilized kiwifruit peel powder extract film)), T2 (Treatment 2): (CG-KPE2 (carboxymethyl cellulose and gum Arabic – 2% of lyophilized kiwifruit peel powder extract film)), and T3 (Treatment 3): (CG-KPE3 (carboxymethyl cellulose and gum Arabic – 3% of lyophilized kiwifruit peel powder extract film))

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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