Evaluation of Salmon Adhesion on PET-Metal Interface by ATR, FT-IR, and Raman Spectroscopy

Figure 1

(a) Unisense pH microelectrode measurements performed in canned salmon samples; (b) there was a pH gradient from water overlying fluid towards the surface of the salmon meat. The gradient started at neutral pH 6-7 and ended at 4-5 inside the flesh.

(a)

(b)