Abstract
Fermented food, especially fermented pork sausage(Nham), is widely consumed and normally served in the raw state as a condiment in Thailand. The hazardous pathogens that contaminated on raw fermented food might cause food born diseases. Therefore, this project was aimed to develop the biomaterial indicator that can notify the safe consumption condition of fermented pork products. This indicator was prepared by blending anthocyanin crude extracts with biopolymer containing amino functional groups. The desired smart indicator beads exhibited as pink at pH 4.0, violet at pH 4.5, and greenish blue at pH 5.0.
