pH敏感型指示纸的制备及在猪肉品质检测中的应用
详细信息    查看全文 | 推荐本文 |
  • 英文篇名:Preparation of pH Sensitive Indicator Paper and Its Application in Pork Quality Detection
  • 作者:胡云峰 ; 王雅迪 ; 唐裕轩
  • 英文作者:HU Yun-feng;WANG Ya-di;TANG Yu-xuan;Tianjin University of Science & Technology, State Key Laboratory of Food Nutrition and Safety;
  • 关键词:羟乙基纤维素 ; 新鲜度 ; 溴甲酚紫 ; pH指示 ; 指示胶体
  • 英文关键词:hydroxyethyl cellulose;;freshness;;bromcresol purple;;pH indicator;;indicator colloid
  • 中文刊名:BZGC
  • 英文刊名:Packaging Engineering
  • 机构:天津科技大学食品营养与安全省部共建教育部重点实验室;
  • 出版日期:2019-01-10
  • 出版单位:包装工程
  • 年:2019
  • 期:v.40;No.391
  • 基金:天津市科技计划(16YFZCNC00680);; 天津市自然科学基金(16JCYBJC42800)
  • 语种:中文;
  • 页:BZGC201901008
  • 页数:8
  • CN:01
  • ISSN:50-1094/TB
  • 分类号:59-66
摘要
目的对猪肉的腐败程度作出更加便捷的预测。方法选取溴甲酚紫为反映猪肉新鲜程度的pH指示剂,添加甘油制成混合型气敏凝胶,并以棉质纤维纸为基材制备指示纸,利用涂覆设备在基材上涂覆指示剂。随后将制得的指示纸应用于猪肉。结果经响应面法分析得到了最佳工艺组合,羟乙基纤维素添加量为1.70 g/(100 g),甘油添加量为5.00 mL/(100 mL),指示剂溶液添加量为9.00 mL/(100 mL),涂覆厚度为4 mm。结论猪肉腐败的程度与pH指示纸的颜色变化一致,具有一定的实际应用价值。
        The work aims to make a more convenient prediction of the spoilage degree of pork. Bromocresol purple was selected as a pH indicator to reflect the freshness of pork. Glycerin was added to make mixed gas-sensitive gel. Cotton fiber paper was used as the substrate to prepare indicator paper. The indicator was coated on the substrate by coating equipment. Then, the prepared indicator paper was applied to pork. The results showed that the optimum process combination was obtained by response surface analysis, with hydroxyethyl cellulose addition of 1.70 g/(100 g), glycerol addition of 5.00 mL/(100 mL), indicator solution addition of 9.00 mL/(100 mL) and coating thickness of 4 mm. The spoilage degree of pork is consistent with the color change of pH indicator paper, which has certain practical application value.
引文
[1]杨春婷,赵晓娟,陈国梅.冷鲜猪肉挥发性盐基氮值与感官品质的差异研究[J].食品工业,2018,39(3):197-199.YANG Chun-ting,ZHAO Xiao-juan,CHEN Guo-mei.Differences Research on Volatile Basic Nitrogen Value and Sensor Quality of Chilled Pork[J].The Food Industry,2018,39(3):197-199.
    [2]朱勇,胡长鹰,王志伟.智能包装技术在食品保鲜中的应用[J].食品科学,2007,28(6):356-359.ZHU Yong,HU Chang-ying,WANG Zhi-wei.Application of Intelligent Packaging Technology in Food Preservation[J].Food Science,2007,28(6):356-359.
    [3]MANDAI P K,CHOI K,MIN S G,et al.Application of Nanotechnology in Food Packaging:an Overview[J].Korean Journal for Food Science of Animal Resources,2009,29(4):403-408.
    [4]付露莹,王锐,张有林.食品包装材料研究进展[J].包装与食品机械,2018,36(1):51-56.FU Lu-ying,WANG Rui,ZHANG You-lin.Advance in Food Packing Materials[J].Packaging and Food Machinery,2018,36(1):51-56.
    [5]SKOVGAARD N,CHARLES L.Intelligent and Active Packaging for Fruit and Vegetables[J].International Journal of Food Microbiology,2008,125(3):362.
    [6]郭筱虹.芬兰智能包装新概念试验研究[J].中国包装工业,2001(7):51-52.GUO Xiao-hong.Research on the Finland Intelligent Packaging New Concept[J].China Packaging Industry,2001(7):51-52.
    [7]许文才,付亚波,李东立,等.食品活性包装与智能标签的研究及应用进展[J].包装工程,2015,36(5):1-10.XU Wen-cai,FU Ya-bo,LI Dong-li,et al.Research and Application Progress of Food Active Packaging and Smart Labels[J].Packaging Engineering,2015,36(5):1-10.
    [8]孙媛媛.猪肉包装用新鲜度指示卡研究[J].包装学报,2013,5(3):6-8.SUN Yuan-yuan.Study on Freshness Indicator Used in Pork Packaging[J].Packaging Journal,2013,5(3):6-8.
    [9]陈新.智能包装技术特点研究[J].包装工程,2004,25(3):40-42.CHEN Xin.Study of the Characteristics of Intelligent Packaging Technology[J].Packaging Engineering,2004,25(3):40-42.
    [10]TAHAHASHHI K,NOZAKI S.Intelligent Materials in Future Electronics[C]//IEEE Transactions on Components,Packaging,and Manufacturing Technology,1997.
    [11]PANTAZI D,PAPAVERGOU A,POURNIS N,et al.Shelf-life of Chilled Fresh Mediterranean Swordfish(Xiphias Gladius)Stored under Various Packaging Conditions::Microbiological,Biochemical and Sensory Attributes[J].Food Microbiology,2008,25(1):136-143.
    [12]KUSWANDI B,NURFAWAIDI A.On-package Dual Sensors Label Based on pH Indicators for Real-time Monitoring of Beef Freshness[J].Food Control,2017,82:91-100.
    [13]RUKCHON C,NOPWINYUWONG A,TREVANICHS,et al.Development of a Food Spoilage Indicator for Monitoring Freshness of Skinless Chicken Breast[J].Talanta,2014,130(10):547-554.
    [14]孟令伟,田伟,耿忠德.托盘装生鲜猪肉新鲜度指示卡的制备与性能研究[J].食品工业,2018,39(2):114-117.MENG Ling-wei,TIAN Wei,GENG Zhong-de.Preparation and Performance Study of Freshness Indicator Card of Fresh Pork Packed in the Tray[J].The Food Industry,2018,39(2):114-117.
    [15]邹小波,张俊俊,石吉勇,等.基于玫瑰茄花青素的猪肉新鲜度智能指示膜研究[J].食品科学,2017,38(23):243-248.ZOU Xiao-bo,ZHANG Jun-jun,SHI Ji-yong,et al.Development of Intelligent Indicator Films Based on Roselle Anthocyanins for Monitoring Pork Freshness[J].Food Science,2017,38(23):243-248.
    [16]尹忠平,夏延斌,李智峰,等.冷却猪肉pH值变化与肉汁渗出率的关系研究[J].肉类研究,2004(3):38-40.YIN Zhong-ping,XIA Yan-bin,LI Zhi-feng,et al.Relationship between Changes of pH Value and Juice Exudation Rate in Chilled Pork[J].Research on Rabbit Meat Products,2004(3):38-40.
    [17]冯宪超,徐幸莲,周光宏.蛋白质组学在肉品学中的应用[J].食品科学,2009,30(5):273-277.FENG Xian-chao,XU Xing-lian,ZHOU Guang-hong.Application of Proteomics in Meat Science[J].Food Science,2009,30(5):273-277.
    [18]杨红菊,南庆贤.冷却猪肉主要腐败微生物生长模型的建立[J].保鲜与加工,2004,4(3):7-10.YANG Hong-ju,NAN Qing-xian.Mathematical Modelling of Major Spoilage Microorganisms Growth in Chilled[J].Meat Storage and Process,2004,4(3):7-10.
    [19]BELL S C,NAWROCKI H D,MORRIS K B.Forensic Discrimination of Glass Using Cathodoluminescence and CIE LAB Color Coordinates:A Feasibility Study[J].Forensic Science International,2009,189(1):93-99.
    [20]史建如,孙永,刘楠,等.壳聚糖基褐藻多酚可食膜的制备工艺优化[J].南方农业学报,2018,49(5):979-985.SHI Jian-ru,SUN Yong,LIU Nan,et al.Preparation Technology Optimization of Chitosan Based Phlorotannins Edible Films[J].Journal of Southern Agriculture,2018,49(5):979-985.
    [21]段林娟,卢立新.膜液质量浓度对MC/WG可食性复合膜性能的影响[J].食品科学,2011,32(9):64-67.DUAN Lin-juan,LU Li-xin.Effect of Film-forming Solution Concentration on the Properties of MC/WGEdible Film[J].Food Science,2011,32(9):64-67.
NGLC 2004-2010.National Geological Library of China All Rights Reserved.
Add:29 Xueyuan Rd,Haidian District,Beijing,PRC. Mail Add: 8324 mailbox 100083
For exchange or info please contact us via email.