CN111830022A - Meat freshness indication array, preparation method and application thereof - Google Patents
Meat freshness indication array, preparation method and application thereof Download PDFInfo
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Abstract
The invention discloses a preparation method of a meat freshness indication array, which comprises the steps of firstly, uniformly mixing and dissolving methyl cellulose and polyethylene glycol-6000 in distilled water to obtain a solution A; dividing the solution A into nine parts to obtain solutions A1-A9, adding corresponding indicators and adding reagents into the solutions A1-A9 respectively, and drying to obtain indicator films B1-B9; and finally, preparing the indicating films B1-B9 into a meat freshness indicating array. The invention also discloses the meat freshness indication array and application thereof. The indication array comprises nine indicators, can indicate the freshness state of the meat simultaneously, has comprehensive obtained information, accurate measurement result, visual and clear result, easy implementation of the preparation method, low cost and simple operation in use. The invention belongs to the technical field of fresh food preservation detection, and is used for detecting the freshness of meat.
Description
Technical Field
The invention belongs to the technical field of fresh food preservation detection, and is used for detecting the freshness of meat, in particular to a meat freshness indication array, a preparation method and application thereof.
Background
Meat is an important source for people to obtain protein, fat, vitamin B2, vitamin B1, nicotinic acid and iron, and plays a very important role in life of people.
The meat has the characteristic of being extremely easy to decay, the freshness of the meat is one of the most important factors influencing the quality and the safety of the meat on one hand, and the flavor and the nutrition of the meat are directly influenced on the other hand, and the generation and the accumulation of harmful substances are further influenced. Therefore, the freshness of meat ultimately affects the health and safety of the consumer and the willingness to purchase, and also directly concerns the profits of the food producer and the seller.
With the attention of people to the food safety problem, how to identify the freshness of meat becomes a research hotspot in the food research field.
In the process of meat product spoilage, proteins are decomposed by enzymes and spoilage bacteria to generate amine compounds including trimethylamine, dimethylamine and ammonia, namely volatile basic nitrogen, and most of the compounds have strong volatility and are collectively called volatile nitrogen-containing compounds. Therefore, volatile nitrogen compounds can be used to develop indicators that indicate meat freshness information. GB 2707-209 national food safety Standard fresh (frozen) livestock and poultry products shows that the meat state is mainly divided into three types of first-level fresh meat, second-level fresh meat and putrefactive meat according to the difference of the concentration of volatile basic nitrogen.
Currently, research work for combining sensory quality, physicochemical characteristics, and an intelligent meat freshness determination system with each other has been advanced.
For example, Chinese patent application with application number 201910800122.1 discloses a preparation method of an intelligent indication label for visually detecting freshness of meat, which comprises the steps of preparing a freshness indicator by using reagents such as fluorescent carbon quantum dots, bromothymol blue, ethanol and the like, mixing the freshness indicator with a chitosan solution and a polyvinyl alcohol solution, carrying out ultrasonic defoaming and drying on the mixture to form an indication film, and wrapping the indication film by using a low-density polyethylene film to obtain the intelligent indication label for freshness; recording visible light color pictures of the labels on different storage days to form a visible light color colorimetric card and recording fluorescence color pictures to form a fluorescence color colorimetric card after the labels and the meat coexist; the color of the label changes after the meat to be detected and the label coexist, and the visual detection of the freshness of the meat is realized through the color comparison of the color card. The label prepared by the invention is safe and environment-friendly. The method mainly focuses on the application of the fluorescent nano material, so that the fluorescent nano material is combined with the traditional color indicator to indicate a label color signal, the indicating reagent is single, the reaching range is narrow, and specific and accurate judgment cannot be provided.
The chinese patent application with application number 201710691468.3 discloses a meat freshness indication label, a solution for the indication label and a manufacturing method thereof, wherein the solution for the meat freshness indication label is mainly characterized by comprising, in mass percent: 0.1-7% of indicating material, 0.2-20% of plasticizer and 0-5.5% of auxiliary agent. The judgment factor of the indication label is single, and the response effect is low when the freshness is indicated.
The utility model discloses a chinese utility model patent of application number 201821021953.6 discloses a fresh degree safety warning card of ice bright poultry warehousing and transportation, this safety warning card need seal setting in the container, including having adsorbed the fungus paper of color development enrichment liquid, and fungus paper top or the independent sealed fungus liquid package in below, require before ice bright poultry goes into the finished product storehouse, hold between the fingers the fungus-containing glue bag in the airtight warning card wrapping bag that closes, the warning card is moist enough, and keep encapsulated situation, put outside the wrapping bag with ice bright poultry, warehousing and transportation together. The safety warning card has more use conditions, more hidden dangers and necessary operations; the freshness-retaining type poultry meat freshness-retaining device is easy to be influenced by a plurality of factors which can resist and cannot resist, such as unqualified sealing, breakage and damage of a container and a bacteria liquid bag, incapability of fully infiltrating by an alarm card, incapability of pinching a bacteria-containing rubber bag by an operator due to negligence, and further interference in judgment of freshness of the frozen fresh poultry meat.
The Chinese patent application with the application number of 201420842363.5 discloses a package convenient for detecting the freshness of chilled fresh meat, which comprises a container body, wherein a detection port is arranged on the container body, an indication label is arranged at the detection port, and the indication label corresponds to the detection port; a colorimetric card matched with the indicating label is arranged at the periphery of the indicating label; the container body at the detection port is provided with a film, the film covers the indicating label and the color card, and the container body, the color card and the indicating label are in a sealing state. The packaging body has uncontrollable phenomena that a detection port does not correspond to an indication label, the sealing state changes and the like in the circulation process.
The Chinese patent application with the application number of 201410826279.9 discloses a method for manufacturing a cold fresh meat freshness indication label and a method for detecting the freshness of cold fresh meat. The label of the invention is prepared by using natural biological glue, ammonium salt and natural humectant. Dissolving natural biological glue, adding ammonium salt and natural humectant, adding indicator, mixing, and making into film-shaped label. The manufacturing method is complex and high in cost.
The Chinese patent application with application number 201510650568.2 discloses a method for visually detecting freshness of meat based on gold nano-materials, which is based on the principle that different biogenic amines released by meat with different freshness are utilized to hydrolyze reducing agent precursors to generate different reducing substances, and the reducing substances and the gold nano-materials are subjected to color reaction in the presence of silver ions to realize the visual detection of the freshness of the meat. The method has special conditions, and can be detected only by the existence of silver ions. This application still provides a visual detection tube that detects meat freshness, and it includes transparent body and connects the transparent tube lid on the body, is equipped with the gel in its tube lid, contains gold nano-material, reductant precursor and silver nitrate in the gel, and this kind of detection tube preparation is with high costs, and it is low to become flexible the flexibility.
If the detection card with simple preparation method, low cost and accurate detection result can be invented for detecting the freshness of the meat, great convenience can be brought to the production and the life of people.
Disclosure of Invention
The invention aims to provide a meat freshness indication array which is used for detecting the freshness of meat and has the advantages of accurate detection result, low cost and convenient use;
another objective of the present invention is to provide a method for preparing a meat freshness indication array, which has a simple process;
it is yet another object of the present invention to provide the use of an array of meat freshness indicators.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of a meat freshness indication array comprises the following steps in sequence:
uniformly mixing and dissolving methyl cellulose and polyethylene glycol-6000 in distilled water to form a solution A, wherein the concentration of the methyl cellulose in the solution A is 25-30 g/L, and the concentration of the polyethylene glycol-6000 in the solution A is 10-15 g/L;
dividing the solution A into nine parts to obtain solutions A1-A9, adding corresponding indicators and adding reagents into the solutions A1-A9 respectively, and then drying for 10-15 hours at 40-50 ℃ to obtain indicator films B1-B9;
adding 40-45 mL of indicator and 40-45 mL of additive reagent into each liter of the solutions A1-A9;
thirdly, preparing the indicating films B1-B9 into the meat freshness indicating array;
the indicators and additives added to the solutions A1-A9 are shown in the following table:
as a limitation: in the third step, the indicating films B1-B9 are cut to obtain 1.2cm x 1.2cm indicating films C1-C9, nine pieces of square filter paper with the side length of 1.3-1.4 cm are used as backgrounds and respectively correspond to the indicating films C1-C9 one by one, and then nine pieces of preservative films are adopted for packaging respectively to obtain the meat freshness indicating array containing the first-ninth indicating labels D1-D9.
As a second limitation: after the first step is completed, before the second step is performed, the solution A is allowed to stand to remove bubbles.
As a third limitation: in the first step, polyethylene glycol-6000 is dissolved in distilled water and then added into the methyl cellulose solid to form uniform colloidal solution, namely solution A.
A meat freshness indication array is prepared by adopting the preparation method of the meat freshness indication array.
The application of the above meat freshness indication array is used for placing in a meat packaging box or a packaging bag to detect the freshness of meat.
Due to the adoption of the technical scheme, compared with the prior art, the invention has the technical progress that:
(1) the indication array comprises nine indicators, can indicate the freshness state of the meat simultaneously, judges the freshness of the meat in multiple dimensions, obtains comprehensive information, has accurate indication on the freshness of the cold fresh meat, has visual and clear determination results, is easy to implement and has low cost;
(2) the indicating array provided by the invention is in a solid form, when in use, the indicating array only needs to be placed in a corresponding meat package, the operation is simple, the use is convenient, and the solid form is controllable and easy to control compared with the liquid form, so that the indicating array is more beneficial to storage and transportation;
(3) the indication array comprises nine indication labels which are separately arranged above the inside of the meat packaging box, so that uncontrollable factors are few, and the indication array is safer to use in the links of meat processing, circulation, sale, detection and the like;
the invention belongs to the technical field of fresh food preservation detection, and is used for detecting the freshness of meat.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention.
In the drawings:
FIG. 1 is a schematic structural view of example 7 of the present invention;
fig. 2 is a diagram illustrating a color change process of nine indicator tabs according to embodiment 10 of the present invention.
Detailed Description
Preferred embodiments of the present invention will be described below with reference to the accompanying drawings. It should be understood that the preferred embodiments described herein are for purposes of illustration and explanation only and are not intended to limit the present invention.
Example 1A method for preparing a meat freshness indication array
This example was carried out in the following sequence of steps:
dissolving polyethylene glycol-6000 in distilled water, adding the solution into a methyl cellulose solid to form a uniform colloidal solution, and standing to remove bubbles to obtain a solution A;
the concentration of the polyethylene glycol-6000 in the prepared solution A is
=10g/L, concentration of methylcellulose of
=30g/L；
Dividing the solution A into nine parts to obtain solutions A1-A9, respectively adding corresponding indicators and adding reagents into the solutions A1-A9 according to the table 1, uniformly stirring, removing bubbles, and drying at T =40 ℃ for T =15h to obtain indicator films B1-B9;
the addition amount of the indicator in each liter of solution A1-A9 is V1=40mL and the amount of the reagent added was V2=40mL；
Thirdly, cutting the indicating films B1-B9 to obtain 1.2cm x 1.2cm indicating films C1-C9, respectively corresponding the indicating films C1-C9 one by using nine square filter papers with the side length of 1.3-1.4 cm as backgrounds, and respectively packaging by adopting nine preservative films to obtain the meat freshness indicating array containing the first-ninth indicating labels D1-D9.
In this example, the indicators and additives added to the solutions A1-A9 are shown in Table 1 below:
the methanol solution and the HCL solution in table 1 both had concentrations of ω = 38%. In this embodiment, nine plastic wrap all adopt food level polyethylene plastic wrap.
In practical application, the size of the indicating membrane and the square filter paper in the third step can be determined according to actual needs.
Examples 2-6A method of preparing a meat freshness indication array
Examples 2-6 were prepared in substantially the same manner as example 1, except that the specific parameters were different and the parameters involved were as shown in table 2 below.
TABLE 2 parameters of examples 2-6
For convenience of operation, the concentrations of the methanol solution and the HCL solution added to the solutions a1 to a6 in the second step were the same for each of examples 1 to 6, but in fact, the concentrations of the added reagents added to the solutions a1 to a6 in the same example were not necessarily the same, and the concentrations of the methanol solution and the HCL solution were within the range of 35% to 40%.
Embodiment 7 meat freshness indication array and applications thereof
This example provides an array of meat freshness indicators prepared by examples 1-6 and provides applications thereof.
In use, nine indicator labels contained in examples 1-6 are placed in a packaging box/packaging bag and fixed to form a circular array of indication of freshness of meat as shown in fig. 1, and the change of freshness of meat is realized by the change of color of the indicator film contained in the indicator labels.
The user can also change the shape of the array of meat freshness indicators as desired.
Example 8 experiment one
The meat freshness indication array prepared in example 1 was placed in a fresh food box and affixed to a fresh food box lid, resulting in a circular meat freshness indication array as shown in FIG. 1. Adding 99ml of distilled water into 1ml of 12mol/L concentrated ammonia water to obtain diluted ammonia water which is 100 times diluted, and standing for later use.
And (3) quickly pouring 0.64ml of prepared diluted ammonia water into the preservation box, closing the cover in time, standing for about one hour, observing the color changes of the first to ninth indicator labels D1-D9, carrying out data measurement on the nine indicator labels by using a color difference meter, and averaging the three groups of data measured by each indicator label. The data obtained are shown in table 3.
TABLE 3
The above experimental results show that: the total color difference value delta E of the nine indicating labels in the alkaline gas environment exceeds 12, so that different color spaces are represented, namely, the color change can be easily observed by human eyes. The ammonia water in the packaging box volatilizes and releases NH3The mass concentration of the alkaline gas in the closed environment is increased, and the color of the nine indicator labels is changed along with the mass concentration of the alkaline gas, so that the color change of the first to ninth indicator labels D1 to D9 is feasible for monitoring the content of the alkaline gas in the sealed package of the chilled fresh meat in real time.
Example 9 experiment two
The meat freshness indication array prepared in example 1 was placed in a fresh food box and affixed to a fresh food box lid, resulting in a circular meat freshness indication array as shown in FIG. 1. 0.32g of sodium carbonate is placed on one side of the preservation box, 17ml of prepared dilute sulfuric acid is taken to quickly prevent liquid from splashing to the box cover as much as possible and is poured into the preservation box, and the box cover is quickly covered tightly. After standing for about one hour, the first to ninth indicator tabs D1 to D9 were observed for color change. Data of nine indicator labels were measured with a colorimeter, and the data obtained by averaging the three sets of data measured with each indicator label are shown in table 4.
TABLE 4
The above experimental results tableBright: the total color difference value delta E of the nine indicator labels in the acid gas environment exceeds 12, namely, people can easily observe the color change by naked eyes, which indicates that the first to ninth indicator labels D1 to D9 can be used for CO2The content of the gas reacts rapidly to change color, so that it is feasible to monitor the content of the acid gas in the sealed package of the chilled fresh meat in real time by the color change of the first to ninth indicator labels D1 to D9.
Example 10 experiment three
Taking meat packed in a sealed box as an example, in use, nine indicator labels contained in the meat freshness indicator array prepared in example 1 are placed in the sealed box and fixed on the cover, and as shown in fig. 1, the nine indicator labels are distributed into a circular meat freshness indicator array.
Fresh lean pork is purchased from the market, cut into 150g +/-10 g, put into a sealed box, covered with a cover stuck with a meat freshness indication array and stored in a biochemical incubator at 4 ℃. And measuring the total color difference value of the nine indicator labels and the color change of the meat sample, and judging the freshness of the pork. The final test results are shown in table 5 below, and the color changes of the nine indicator labels during the test are shown in fig. 2.
TABLE 5
The above experimental results show that: in the process from freshness to putrefaction of pork from day 0 to day 14, the color difference of the meat-like color gradually becomes larger, and the total color difference of the nine indicating labels also tends to become larger, so that when the pork is deteriorated, the meat freshness indicating array can transmit accurate information through the color change visible to naked eyes. The nine indicating labels can indicate the freshness state of the meat, NH simultaneously3And CO2The putrefactive volatile gas can be indicated by the label array, so that the freshness information of the obtained meat product is comprehensive, the measurement result is accurate, the result is visual and clear, and the method is favorable for wide popularization and industrial application.
The experiments of examples 8-10 were conducted only by taking the meat freshness indication array prepared in example 1 as an example, and actually, the meat freshness indication arrays prepared in examples 2-6 also have the similar experimental effects as those of examples 8-10, and are not described herein.
Claims (6)
1. A preparation method of a meat freshness indication array is characterized by comprising the following steps in sequence:
uniformly mixing and dissolving methyl cellulose and polyethylene glycol-6000 in distilled water to form a solution A, wherein the concentration of the methyl cellulose in the solution A is 25-30 g/L, and the concentration of the polyethylene glycol-6000 in the solution A is 10-15 g/L;
dividing the solution A into nine parts to obtain solutions A1-A9, adding corresponding indicators and adding reagents into the solutions A1-A9 respectively, and then drying for 10-15 hours at 40-50 ℃ to obtain indicator films B1-B9;
adding 40-45 mL of indicator and 40-45 mL of additive reagent into each liter of the solutions A1-A9;
thirdly, preparing the indicating films B1-B9 into the meat freshness indicating array;
the indicators and additives added to the solutions A1-A9 are shown in the following table,
2. a method of preparing a meat freshness indication array according to claim 1, wherein: in the third step, the indicating films B1-B9 are cut to obtain 1.2cm x 1.2cm indicating films C1-C9, nine pieces of square filter paper with the side length of 1.3-1.4 cm are used as backgrounds and respectively correspond to the indicating films C1-C9 one by one, and then nine preservative films are adopted for packaging respectively to obtain the meat freshness indicating array containing the first-ninth indicating labels D1-D9.
3. A method of preparing a meat freshness indication array according to claim 1 or 2, wherein: after the first step is completed, before the second step is performed, the solution A is allowed to stand to remove bubbles.
4. A method of preparing a meat freshness indication array according to claim 1 or 2, wherein: in the first step, polyethylene glycol-6000 is dissolved in distilled water and then added into the methyl cellulose solid to form uniform colloidal solution, namely solution A.
5. An array of meat freshness indication, comprising: a method of making a meat freshness indication array according to any one of claims 1-4.
6. Use of the array of meat freshness indicators of claim 5, wherein: the device is used for being placed in a meat packaging box or a packaging bag to detect the freshness of the meat.
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| CN112697958A (en) * | 2020-12-24 | 2021-04-23 | 新疆畜牧科学院畜牧业质量标准研究所（新疆维吾尔自治区种羊与羊毛羊绒质量安全监督检验中心） | Method for detecting freshness of beef and mutton |
| CN113092455A (en) * | 2021-03-18 | 2021-07-09 | 武汉大学 | Counting type sensing array indication label and preparation method and application thereof |
| CN113789173A (en) * | 2021-09-16 | 2021-12-14 | 青岛农业大学 | Preparation method and application of edible fungus-based fluorescent carbon quantum dots for indicating freshness of food |
| CN114113063A (en) * | 2021-12-21 | 2022-03-01 | 浙江工商大学 | Preparation method and application of fish freshness indication colorimetric array |
| CN114113063B (en) * | 2021-12-21 | 2024-07-02 | 浙江工商大学 | Preparation method and application of fish freshness indicating colorimetric array |
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| CN114113063B (en) * | 2021-12-21 | 2024-07-02 | 浙江工商大学 | Preparation method and application of fish freshness indicating colorimetric array |
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Application publication date: 20201027 |