食品与发酵工业2024，Vol.50Issue(16)：160-168,9.DOI:10.13995/j.cnki.11-1802/ts.037557
基于紫薯花青素/茜素的猪肉新鲜度智能指示膜研究
Development of intelligent indicator films based on purple sweet potato anthocyanin/alizarin for monitoring pork freshness
摘要
Abstract
Food spoilage caused by environmental factors and microbial pollution not only threatens public health but also causes waste of food resources.Natural pigments were applied to prepare color indicator intelligent packaging,which can monitor the changes in food quality.In this work,intelligent indicator films were prepared by using carboxymethyl cellulose(CMC)and potato starch(S)as the solid substrate,and purple sweet potato anthocyanin(PA)and/or alizarin(Alz)as the freshness indicator.The physical properties,me-chanical properties,microstructure,color stability,and color responses to pH of the indicator films were characterized and compared.The addition of PA and/or Alz into the CMC/S film resulted in an increase in thickness and tensile strength but a decrease in moisture content,light transmittance,and elongation at break.Scanning electron microscopic examination showed that the presence of PA and/or Alz made the microstructure of the substrate membrane denser.Finally,the films were used to indicate the freshness of pork stored at 4℃.The total volatile basic nitrogen(TVB-N)content and pH value of pork samples increased over time.In particular,after 6 days,the TVB-N and pH values all exceeded the acceptable limit,indicating the occurrence of pork spoilage.Meanwhile,the prepared indicator films showed a vis-ually variable color change.Results showed that the developed colorimetric indicator film could provide a convenient,non-destructive,and visual method to estimate pork freshness during storage.Overall,these results can help develop intelligent indicator films for monitoring meat freshness.关键词
指示膜/紫薯花青素/茜素/羧甲基纤维素/马铃薯淀粉/猪肉新鲜度Key words
indicator film/purple sweet potato anthocyanins/alizarin/carboxymethyl cellulose/potato starch/pork freshness引用本文复制引用
李波,李文,杨新,唐天池,白艳红..基于紫薯花青素/茜素的猪肉新鲜度智能指示膜研究[J].食品与发酵工业,2024,50(16):160-168,9.基金项目
河南省高等学校重点科研项目(22A550018) （22A550018）
河南省科技攻关项目(232102110132) （232102110132）
