@Article{jnm.2021.019694,
AUTHOR = {Kaixin Qi, Guiying Wang, Yinggang Huang, Pengfei Fang},
TITLE = {A Visual pH Indicator through Purple Cabbage Dye for Freshness Test of  Venison},
JOURNAL = {Journal of New Media},
VOLUME = {3},
YEAR = {2021},
NUMBER = {3},
PAGES = {109--118},
URL = {http://www.techscience.com/JNM/v3n3/43099},
ISSN = {2579-0129},
ABSTRACT = { A visual pH indicator through purple cabbage dye is selected to test the 
freshness of venison. Chitosan and cassava starch of an equal weight were used to 
prepare the film-forming matrix of the indicator. The crystallization of natural 
purple cabbage dyes with a weight ratio of 5%, 10%, 20% and 40% were added to 
the matrix, respectively. The pH color test showed that the natural purple cabbage 
lyophilized powder with a weight ratio of 40% was the best for the pH indicator, 
which was used to test the freshness of venison stored at 4℃. The total bacterial 
count, volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBA) of venison 
were tested through an experiment. When stored at under 4℃, a significant color 
change of the indicator from pink to blue-green was shown when the total amount 
of volatile basic nitrogen (TVB-N) (22.78 mg/100 g) exceeded the critical value 
(20 mg/100 g). The test result showed that the indicator was very sensitive to pH 
value and it would help customers identify the freshness of venison.},
DOI = {10.32604/jnm.2021.019694}
}