A method of preparing a highly-sensitive type meat freshness degree detecting and indicating card through an electrostatic spinning process

Abstract

A method of preparing a highly-sensitive type meat freshness degree detecting and indicating card through an electrostatic spinning process is provided and relates to the fields of nanometer science and food detection. Detection of the degree of meat freshness can be determined according to changes of some indicating compounds. Common indicating compounds comprise total volatile basic nitrogen, CO2, and the like. Color changes of the indicating compounds can be utilized to detect contends of the total volatile basic nitrogen, the CO2, and the like generated in a meat storage process, and adopted as indicators for measuring the degree of meat freshness, and methods like this are called physical and chemical indicator detection. The method ingeniously combines the electrostatic spinning process and physical and chemical indicator detection methods for the degree of meat freshness. Compared with other preparing methods, a nanometer fiber membrane allows the specific surface area to be large, and indicators are added into a spinning solution to prepare the nanometer fiber membrane, thus facilitating uniform dispersion of the indicators and increasing detection sensitivity and stability. The method is simple in operation and high in practicability.

Description

technical field [0001] The invention relates to the fields of nano science and food detection, and relates to a method for preparing a highly sensitive meat freshness detection indicator card by using an electrospinning method. Background technique [0002] In recent years, with the improvement of people's living standards and the frequent occurrence of food safety incidents, food safety issues have received more and more attention, and consumers' confidence in operators has gradually declined. Meat products are the most common food in people's lives, and the safety of meat products has attracted more and more attention from consumers. [0003] There are many links in the circulation process of meat products from slaughter to table, including slaughter, packaging, transportation, storage, retail, etc. The high consumption and rapid circulation of meat products make it more difficult to supervise the quality and safety of meat products . The deterioration of meat is a compl...

AI Technical Summary

Problems solved by technology

[0008] In order to solve the problems existing in the prior art, such as the large amount of acid-base indicator used, the solvent is volatile, and the indicator is unstable in the filter paper, the present invention proposes to use electrospinning technology to prepare highly sensitive and highly stable meat Class Freshness Test Indicator Card

Images