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Enhancement of a hybrid colorimetric film incorporating Origanum compactum essential oil as antibacterial and monitor chicken breast and shrimp freshness.

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第一作者： Sulafa B H,Hashim

第一单位： School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China; Department of Food Technology, Faculty of Agricultural Technology and Fish Sciences, Alneelain University, Khartoum, Sudan.

作者： Sulafa B H,Hashim ^[1] ; Haroon Elrasheid,Tahir ^[2] ; Amer Ali,Mahdi ^[2] ; Junjun,Zhang ^[2] ; Xiaodong,Zhai ^[2] ; Qais Ali,Al-Maqtari ^[3] ; Chenguang,Zhou ^[2] ; Gustav Komla,Mahunu ^[4] ; Zou,Xiaobo ^[5] ; Shi,Jiyong ^[6]

作者单位： School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China; Department of Food Technology, Faculty of Agricultural Technology and Fish Sciences, Alneelain University, Khartoum, Sudan. ^[1] School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China. ^[2] School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China. ^[3] Department of Food Science & Technology, Faculty of Agriculture, Food and Consumer Sciences, University for Development Studies, Tamale, Ghana. ^[4] School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China. Electronic address: zou_xiaobo@ujs.edu.cn. ^[5] School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China. Electronic address: shi_jiyong@ujs.edu.cn. ^[6]

关键词 Active material Chicken breast Colorimetric package Hybrid film Origanum compactum essential oil Shrimp freshness