Using antocyanins and agar-agar as a basis for smart packaging

\nThe work explored the possibility of using agar-agar-based films containing anthocyanins as smart packaging for fish raw materials. It has been shown that the structural and mechanical characteristics of films are significantly influenced by the amounts of anthocyanins included in their composition. The most suitable structural and mechanical characteristics are those based on agar-agar films containing 30-50% anthocyanins. A study of the influence of the degree of grinding of the product on the change in color of the film showed that an increase in area of contact of fish raw materials with the film leads to a change in its color during the storage of the product in it. The greatest change in film color is observed in the sample using minced fish. The color of the film with pollock fillet wrapped in it does not change after an hour of keeping the product in it. A study of the effect of fat content in fish raw materials on changes in film color showed that an important factor influencing these changes is the shift of active acidity to the alkaline region, which occurs when fish spoils, as well as oxidative processes occurring in fats. The advantage of storing fish fillets in a film containing anthocyanins has been shown. The use of films containing anthocyanins as packaging for fish raw materials allows us to obtain a product with a longer shelf life.\n