CN111702999A - Betanine-based convenient intelligent indicating film for freshness of poultry meat, fish and shrimp and preparation method thereof - Google Patents
Betanine-based convenient intelligent indicating film for freshness of poultry meat, fish and shrimp and preparation method thereof Download PDFInfo
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- CN111702999A CN111702999A CN202010579557.0A CN202010579557A CN111702999A CN 111702999 A CN111702999 A CN 111702999A CN 202010579557 A CN202010579557 A CN 202010579557A CN 111702999 A CN111702999 A CN 111702999A
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
- B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
- B29C41/00—Shaping by coating a mould, core or other substrate, i.e. by depositing material and stripping-off the shaped article; Apparatus therefor
- B29C41/003—Shaping by coating a mould, core or other substrate, i.e. by depositing material and stripping-off the shaped article; Apparatus therefor characterised by the choice of material
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
- B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
- B29C41/00—Shaping by coating a mould, core or other substrate, i.e. by depositing material and stripping-off the shaped article; Apparatus therefor
- B29C41/02—Shaping by coating a mould, core or other substrate, i.e. by depositing material and stripping-off the shaped article; Apparatus therefor for making articles of definite length, i.e. discrete articles
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D79/00—Kinds or details of packages, not otherwise provided for
- B65D79/02—Arrangements or devices for indicating incorrect storage or transport
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/75—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated
- G01N21/77—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator
- G01N21/78—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator producing a change of colour
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
- B29L—INDEXING SCHEME ASSOCIATED WITH SUBCLASS B29C, RELATING TO PARTICULAR ARTICLES
- B29L2007/00—Flat articles, e.g. films or sheets
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
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Abstract
The invention discloses a convenient poultry and fish and shrimp freshness intelligent indicating film based on betanine and a preparation method thereof, belonging to the field of food engineering. The preparation method of the intelligent indicating film comprises the following steps: (1) preparing a film-making slurry containing 2-60mg/kg of betacyanin, and adjusting the pH to 7.2-8.0; (2) shearing and homogenizing the film-making slurry to obtain film-forming slurry; (3) coating or casting the film-forming slurry to form a film blank; (4) and drying the membrane embryo, and uncovering the membrane to obtain the intelligent indicating membrane containing the betacyanin. The betanin in the intelligent indicating film responds to the putrefaction of fresh poultry meat and fishes and shrimps to generate biogenic amine, and the color of the intelligent indicating film is gradually changed from red/pink into yellow or even colorless; and comparing the reacted intelligent indicating film with a standard colorimetric card, calculating the content of the biogenic amine in the sample, and judging the freshness of the biogenic amine.
Description
Technical Field
The invention belongs to the field of food engineering, and particularly relates to a poultry and fish and shrimp freshness indicating film based on betacyanin and a preparation method thereof.
Background
Food safety has always been one of the focus social and scientific issues of continuing concern in all communities. Poultry meat, fish and shrimp are food materials from which high-quality protein is obtained by human beings, and occupy important nutritional positions in daily life of people. During storage of fresh poultry meat and products, proteins and amino acids are converted into biogenic amines such as tyramine, cadaverine, putrescine, spermine and spermidine due to microbial propagation and the presence of transaminase; during storage, fresh fishes and shrimps can generate dimethylamine, trimethylamine, putrescine, fatty spermine and the like along with the putrefaction of meat quality. The trace biogenic amine is a normal active ingredient in organisms and has important physiological regulation function in biological cells. However, when a human body ingests excessive biogenic amine, especially when a plurality of biogenic amines are ingested at the same time, allergic reactions such as headache, nausea, palpitation, blood pressure change, respiratory disorder and the like are easily caused, and the life can be threatened when the allergic reactions are serious.
At present, the detection methods of biogenic amine in poultry meat, fish and shrimp mainly comprise liquid chromatography, gas chromatography, capillary electrophoresis and sensitive biosensor method. The methods can provide accurate detection for specific types, contents and the like of biogenic amines in poultry, fish and shrimp. However, these methods are not universal, and must be performed by professional detection equipment, which is more suitable for the detection personnel and scientific research personnel with working conditions. The freshness of poultry meat, fish and shrimp can be judged only by sensory evaluation such as color, texture, smell and the like for a wide consumer group, and whether the poultry meat, fish and shrimp can be eaten or not is determined. However, the method has individual sensory differences, and is easy to misjudge and eat, so that physical discomfort or poisoning is caused by the ingestion of the fresh poultry meat, the fishes and the shrimps.
Therefore, if the detection method can be designed based on the basic principle that natural pigment substances change color in response to the reaction of biogenic amine, the biogenic amine content can be accurately reacted, the detection method is intelligent and convenient, effective basis is provided for quality inspection personnel to quickly inspect and ordinary consumers to judge, and the purpose of intelligently and conveniently indicating the freshness of poultry meat, fish and shrimp can be achieved. If the pigment is derived from food materials, the pigment can reach safe, nontoxic and edible grade, and can directly contact with food and expand the application range of the pigment in poultry meat, fish and shrimp products.
The betacyanin as a natural pH response pigment can sensitively carry out colorimetric response on volatile biogenic amine, and is a natural and safe freshness indicator. One of the technical problems faced by using the betacyanin as an indication film for indicating freshness of poultry meat and fish and shrimp is that the types and contents of biogenic amines generated in different poultry meat and fish and shrimp are different, but the betacyanin is stable at pH3-7 and has a rose or pink color, which may cause that the indication film cannot accurately develop color according to the change of biogenic amine content. Therefore, how to prepare an indicating membrane based on betacyanin and make the indicating membrane quickly and accurately respond to a biological amine reaction is a problem to be solved urgently at present.
Disclosure of Invention
In order to solve the technical problems, the invention aims to provide a convenient poultry and fish and shrimp freshness intelligent indicating film based on betanine and a preparation method thereof. The betanin in the intelligent indicating film responds to the putrefaction of fresh poultry meat and fishes and shrimps to generate biogenic amine, and the color of the intelligent indicating film is gradually changed from red/pink into yellow or even colorless; and comparing the reacted intelligent indicating film with a standard colorimetric card, calculating the content of the biogenic amine in the sample, and judging the freshness of the biogenic amine.
The technical scheme of the invention is as follows:
a convenient poultry and fish and shrimp freshness intelligent indicating film based on betanine is prepared by the following steps:
(1) preparing a film-making slurry containing 2-60mg/kg of betacyanin, and adjusting the pH to 7.2-8.0;
(2) shearing and homogenizing the film-making slurry to obtain film-forming slurry;
(3) coating or casting the film-forming slurry to form a film blank;
(4) and drying the membrane embryo, and uncovering the membrane to obtain the intelligent indicating membrane containing the betacyanin.
The raw materials of the film-making slurry comprise a chromogenic substrate and a film-forming substrate, wherein the chromogenic substrate comprises any one or more of betanine, red pulp dragon fruit juice and red dragon fruit peel; the film-forming substrate comprises polysaccharide and glycerol, the polysaccharide comprises any one or more of starch, pectin and chitosan, and in the film-forming slurry, the mass concentration of the polysaccharide is 2-8 wt%, and the mass concentration of the glycerol is 0.5-1.2 wt%; pulping the raw materials to obtain the membrane preparation slurry.
The raw materials of the film-making slurry are one or two of red pulp dragon fruit juice and red dragon fruit peel, and the film-making slurry is obtained after the raw materials are pulped.
The shearing method is to shear for 1-5min by using a high-speed shearing machine at 10000-.
The homogenizing method comprises homogenizing for 2 times at 25MPa by a homogenizer, and controlling the temperature of the film-forming slurry to be less than or equal to 20 ℃ by controlling the feeding temperature in the whole homogenizing process.
The coating method is to adopt a special coating die for coating, the casting and tape casting method is to adopt a stainless steel die for casting, and the thickness of the film blank is 0.5-1.5 mm.
The drying method is vacuum drying under the conditions that: 0.08MPa and 35 ℃; or controlling humidity and air drying, wherein the conditions are as follows: RH 50%, 30 ℃.
An intelligent packaging box comprises the indicating film.
The application of the indicating film in evaluating the freshness of fresh poultry meat, fish and shrimp includes fresh pork, beef, mutton, chicken, duck meat, freshwater fish or fish meat thereof, seawater fish or fish meat thereof, and shrimp.
The obtained indicating film can be used for intelligently detecting the freshness of poultry meat and fishes and shrimps, wherein the content of betacyanin in the film-making slurry and the pH value of the slurry are respectively adjusted according to the quantity of biogenic amine generated when the poultry meat and the fishes and shrimps are decayed: one, the betacyanin content is 2-30mg/kg, and the pH value is 7.4-7.8; and the content of betacyanin is 10-60mg/kg, and the pH value is 7.2-8.0.
By the scheme, the invention at least has the following advantages:
(1) the research of the invention finds that the indicating membrane containing betacyanin with proper concentration can accurately respond to biogenic amine with different concentrations to develop color after the proper initial pH value is adjusted, and further indicates the freshness of poultry meat and fishes and shrimps from biogenic amine (the freshness is judged by judging the biogenic amine content, and the biogenic amine content is less than 20, 20-45 and more than 45 mg/kg). The intelligent indicating film prepared by the invention is convenient, safe, nontoxic and edible to use; and the intelligent package can be further prepared by combining with a packaging material, so that the quick and accurate freshness judgment standard of poultry meat and fishes and shrimps is provided for consumers and quality inspection departments.
(2) The prepared intelligent indicating film retains more than 98% of betacyanin in the pulp, and the intelligent indicating film has bright red or light pink of betacyanin.
(3) Betanin in the obtained intelligent indicating film responds to the putrefaction of fresh poultry meat and fishes and shrimps to generate biogenic amine, and the color of the intelligent indicating film is gradually changed from red/pink into yellow or even colorless; and comparing the reacted intelligent indicating film with a standard colorimetric card, calculating the content of the biogenic amine in the sample, and judging the freshness of the biogenic amine.
Drawings
FIG. 1 is an indicating film obtained in example 1;
FIG. 2 is a graph showing the color response of different betacyanin contents under different pH conditions;
FIG. 3 is the effect of initial pH of betacyanin on the color development results;
fig. 4 is an application example of the intelligent packaging box on fresh pork.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to the drawings and examples, but those skilled in the art will understand that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention.
The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
Test method of betacyanin: spectrophotometric methods, betacyanin assays, reference WYBRANIEC et al (Wybraseic S, Stalia P, Jerz G, et al. separation of polar beta pigments from peptides of Hylocereus communis by ion-pair high-speed-specific concurrent Chromatography [ J ]. Journal of Chromatography A,2009,1216: 6890-6899.). 20g of red pulp dragon fruit peel pulp is added with 80mL of 95% ethanol and stirred at low speed for 10min at normal temperature. Precipitating, collecting supernatant, and repeatedly extracting for 2 times; mixing the obtained extractive solutions, centrifuging (3000g, 10min), and collecting supernatant as betacyanin extractive solution. Measuring absorbance value of betacyanin extractive solution at 538 nm. The calculation formula is as follows:
in the formula: a. the538Absorbance value at 538 nm; MW 550; l is 1.0 cm; v, volume of the extracting solution, mL; DF, dilution factor; molar extinction coefficient, 65000; w, sample weight, g.
In the experiment, based on a matching standard colorimetric card established by the color of a betacyanin solution of 2-100mg/kg under the condition of different pH values, it can be seen from FIG. 2 that the colors with different concentrations have differences, and in fact, corresponding colorimetric cards exist for different concentrations. This can be roughly described as follows: pink-red is pH3-7, red-purple is pH 7-10, purple-light purple is pH10-11, orange-yellow-colorless is pH 11-12.
FIG. 3 shows that when 20mg/kg betacyanin solution and 30mg/kg putrescine are reacted, the pH value of the reaction end point is different and the solution color is different according to different initial pH values. The betacyanin concentration in the membrane for intelligent indication can be adjusted, the initial pH value can also be adjusted to a required range, and the color reaction is more obvious when the initial pH value is more than 7.0.
Example 1
A membrane for indicating freshness of poultry and fish and shrimp based on betanine comprises membrane pulp composed of 2mg/kg betanine, 5 wt% starch, pectin, chitosan and 0.8 wt% glycerol; after pulping, adjusting the pH value of the pulp to 7.2; shearing the film-making slurry for 3min at 10000rpm by a high-speed shearing machine; homogenizing for 2 times at 25MPa by homogenizer; the temperature of the film-forming slurry is controlled to be less than or equal to 20 ℃ by controlling the feeding temperature in the whole shearing and homogenizing process; then pouring the film-forming slurry on a template to form a film blank by curtain coating, wherein the thickness of the film blank is 1.0mm, and removing the film after vacuum drying for 4h at 35 ℃ to obtain a light pink intelligent indicating film; a picture of which is shown in figure 1.
With this intelligent indication membrane can be used for the new freshness judgement of pork: the intelligent film is attached to a fresh pork preservation box or a fresh-keeping bag and is sealed for 20min, if the indicator film is changed from pink to light yellow or colorless, the content of the biogenic amine in the indicator film can be judged to be accumulated to 50-55mg/kg, the pork is not fresh and can not be eaten in a putrefactive state.
Example 2
A membrane for indicating freshness of poultry and fish and shrimp based on betanine comprises membrane pulp composed of betanine 8mg/kg, starch 6 w%, pectin, chitosan 1.0 wt% glycerol; after pulping, adjusting the pH value of the pulp to 7.8; shearing the film-making slurry for 3min at 10000rpm by a high-speed shearing machine; homogenizing for 2 times at 25MPa by homogenizer; the temperature of the film-forming slurry is controlled to be less than or equal to 20 ℃ by controlling the feeding temperature in the whole shearing and homogenizing process; and then pouring the film-forming slurry on a template to form a film blank by casting for 1.5mm, and uncovering the film after vacuum drying for 4h at 35 ℃ to obtain the pink intelligent indicating film.
With this intelligent indication membrane can be used for fresh water fish flesh's new freshness to judge: the intelligent film is attached to a fresh water fish flesh preservation box or a fresh water fish flesh preservation bag and is sealed for 20min, if the indication film is changed from pink to light yellow or colorless, the condition that the content of the biogenic amine in the fresh water fish flesh is accumulated to 40-45mg/kg and the fresh water fish flesh is not fresh and can not be eaten in a putrefactive state can be judged.
Example 3
A membrane for indicating freshness of poultry meat and fish and shrimp based on betacyanin comprises membrane pulp containing betacyanin and dragon fruit peel pulp 15mg/kg, starch 2%, pectin, chitosan 1.0 wt% and glycerol; after pulping, adjusting the pH value of the pulp to 7.2; shearing the film-making slurry for 3min at 10000rpm by a high-speed shearing machine; homogenizing for 2 times at 25MPa by homogenizer; the temperature of the film-forming slurry is controlled to be less than or equal to 20 ℃ by controlling the feeding temperature in the whole shearing and homogenizing process; and then pouring the film-forming slurry on a template to cast a film-forming blank (the thickness is 1.5mm), and removing the film after vacuum drying for 4h at 35 ℃ to obtain the red intelligent indicating film.
The intelligent indicating film can be used for judging the freshness of chicken: and (3) pasting the intelligent film on a chicken fresh-keeping box or a chicken fresh-keeping bag, and sealing for 20min, wherein if the indicating film is changed from pink to light yellow or colorless, the content of the biogenic amine in the chicken fresh-keeping box can be judged to be accumulated to 18-25mg/kg, and the chicken is not fresh and can not be eaten in a putrefactive state.
Example 4
A membrane for indicating freshness of poultry and fish and shrimp based on betanine comprises betanine 10mg/kg, pectin 5 wt% and glycerol 1.0 wt%; after pulping, adjusting the pH value of the pulp to 7.2; shearing the film-making slurry for 3min at 10000rpm by a high-speed shearing machine; homogenizing for 2 times at 25MPa by homogenizer; the temperature of the film-forming slurry is controlled to be less than or equal to 20 ℃ by controlling the feeding temperature in the whole shearing and homogenizing process; and then pouring the film-forming slurry on a template to form a film blank by curtain coating, wherein the thickness of the film blank is 1.0mm, and removing the film after vacuum drying for 4h at 35 ℃ to obtain the light pink intelligent indicating film.
With this intelligent indication membrane can be used to the new freshness judgement of big row of pig: and (3) attaching the intelligent film to a preservation box or a preservation bag, sealing for 30min, and if the indicator film is changed from pink to light purple, judging that the content of the biogenic amine in the indicator film is accumulated to 50-55mg/kg, and the pork steak is not fresh and is not suitable for eating.
Example 5
A membrane for indicating freshness of poultry and fish and shrimp based on betanine comprises betanine 10mg/kg, pectin 5 wt% and glycerol 1.0 wt%; after pulping, adjusting the pH value of the pulp to 7.9; shearing the film-making slurry for 3min at 10000rpm by a high-speed shearing machine; homogenizing for 2 times at 25MPa by homogenizer; the temperature of the film-forming slurry is controlled to be less than or equal to 20 ℃ by controlling the feeding temperature in the whole shearing and homogenizing process; and then pouring the film-forming slurry on a template to form a film blank by curtain coating, wherein the thickness of the film blank is 1.0mm, and removing the film after vacuum drying for 4h at 35 ℃ to obtain the pink-purple intelligent indicating film.
With this intelligent indication membrane can be used to the new freshness judgement of big row of pig: and (3) attaching the intelligent film to a preservation box or a preservation bag, sealing for 30min, and judging that the content of the biogenic amine in the indication film is accumulated to 50-55mg/kg if the indication film is changed from pink purple to purple, and the pork chop is not fresh and is not suitable for eating.
Example 6
An intelligent packaging box is composed of an intelligent indicating film and any sealing box, wherein the transparent sealing box has a better observation effect. As shown in fig. 4, pork is placed in a clean preservation box, and intelligent films (1cm × 1cm) are respectively stuck on the inner wall of the preservation box and the pork (similar treatment is carried out on other fresh poultry, fish and shrimp foods). And sealing and then entering a transportation, circulation or sale link to form the intelligent packaging box. Before inspection or eating, the freshness and suitability for eating are judged by observing the color change of the intelligent film adhered to the wall and the product.
Claims (9)
1. A convenient poultry and fish and shrimp freshness intelligent indicating film based on betanine is characterized in that a preparation method of the indicating film comprises the following steps:
(1) preparing a film-making slurry containing 2-60mg/kg of betacyanin, and adjusting the pH to 7.2-8.0;
(2) shearing and homogenizing the film-making slurry to obtain film-forming slurry;
(3) coating or casting the film-forming slurry to form a film blank;
(4) and drying the membrane embryo, and uncovering the membrane to obtain the intelligent indicating membrane containing the betacyanin.
2. The betacyanin-based convenient intelligent poultry and fish and shrimp freshness indicating film as claimed in claim 1, wherein raw materials of the film-making slurry comprise a chromogenic substrate and a film-forming substrate, wherein the chromogenic substrate comprises any one or more of betacyanin, red pulp dragon fruit juice and red dragon fruit peel; the film-forming substrate comprises polysaccharide and glycerol, the polysaccharide comprises any one or more of starch, pectin and chitosan, and in the film-forming slurry, the mass concentration of the polysaccharide is 2-8 wt%, and the mass concentration of the glycerol is 0.5-1.2 wt%; pulping the raw materials to obtain the membrane preparation slurry.
3. The betacyanin-based convenient intelligent indication film for freshness of poultry meat, fish and shrimp as claimed in claim 1, wherein the raw materials of the film-making pulp are one or two of red-meat pitaya juice and red pitaya peel, and the film-making pulp is obtained after the raw materials are pulped.
4. The betacyanin-based convenient intelligent indicator film for freshness of poultry, fish and shrimp according to claim 1, wherein the cutting method is cutting for 1-5min by using a high-speed shearing machine 10000-.
5. The betacyanin-based convenient intelligent poultry and fish and shrimp freshness indicating film as claimed in claim 1, wherein the homogenization method is to homogenize for 2 times at 25MPa by using a homogenizer, and the temperature of the film-forming slurry is controlled to be less than or equal to 20 ℃ by controlling the feeding temperature in the whole homogenization process.
6. The betacyanin-based convenient intelligent poultry and fish and shrimp freshness indicating film as claimed in claim 1, wherein the coating method is coating by using a special coating die, the casting and casting method is casting by using a stainless steel die, and the thickness of the film blank is 0.5-1.5 mm.
7. The betacyanin-based convenient intelligent poultry and fish and shrimp freshness indicating film as claimed in claim 1, wherein the drying method is vacuum drying under the conditions that: 0.08MPa and 35 ℃; or controlling humidity and air drying, wherein the conditions are as follows: RH 50%, 30 ℃.
8. An intelligent package comprising the indicating film according to any one of claims 1 to 7.
9. Use of the indicator film according to any one of claims 1 to 7 for evaluating the freshness of fresh poultry and fish and shrimp, wherein the fresh poultry and fish and shrimp comprise fresh pork, beef, mutton, chicken, duck, freshwater fish or fish thereof, marine fish or fish thereof, and shrimp.
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| CN113504230A (en) * | 2021-04-20 | 2021-10-15 | 甘肃农业大学 | pH sensing colorimetric film for indicating freshness of chilled fresh meat and preparation method and application thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113504230A (en) * | 2021-04-20 | 2021-10-15 | 甘肃农业大学 | pH sensing colorimetric film for indicating freshness of chilled fresh meat and preparation method and application thereof |
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