Changes in pork and shark (Rhizopriondon terraenovae) protein emulsions due to exogenous and endogenous proteolytic activity

Development of edible films from tapioca starch and agar, enriched with red cabbage (Brassica oleracea) as a sausage deterioration bio-indicator

“…Similar patterns were reported by Mano et al (2002) and Golasz et al (2013) for chilled pork meat [35,9]. During storage, meat proteins are degraded by endogenous and microbial enzymes resulting in ammonia and amines, increasing pH [36,10]. This pH increase coincides with microbial counts (see below), and is consistent with the ΔE and visual color changes observed.…”

Effect of green tea extract, ginger essential oil and nanofibrillated cellulose reinforcements in starch films on the keeping quality of strawberries

“…It is very important that the films change their color in a basic medium as most of the pathogenic bacteria grow in foods of neutral to alkaline pH like Shigella Lactobacilli, Salmonella Vibrio cholera . For example, storage of meat products leads to endogenous and microbial enzymes that degrade the proteins and produce amines and ammonia, which raise the pH (Barrientos et al., 2006). Our results are in agreement with Veiga‐Santos et al.…”