Preparation method and application of intelligent label for judging critical freshness of pork

Abstract

The invention discloses a preparation method and an application of an intelligent label for judging the critical freshness of pork, and belongs to the field of fresh food fresh-keeping. The preparation method comprises the following steps: adding an anthocyanidin solution into a mixed solution of methyl cellulose and polyethylene glycol-6000 under stirring; removing bubbles in the solution, casting the solution on a glass plate, drying the solution by hot air, then peeling off the film namely an indicator layer; and wrapping the indicator layer by a low density polyethylene membrane to obtainthe intelligent label. The intelligent label can be adhered in a package, and the freshness of pork can be monitored in real time according to the color change of the intelligent label. The intelligent label can be used as an indicator card for rapidly detecting the freshness of pork. A certain amount of pork and the intelligent label are placed in a sealed box / bag, and the freshness of the pork can be judged according to the color change of the intelligent label. A natural pigment is taken as the indicator, the intelligent label does not contact with the pork, the safety is high, the manufacturing technology is simple, the freshness of pork can be further detected by an electronic tongue, and the results are reliable.

Description

technical field

[0001] The invention relates to a preparation method and application of an intelligent label for judging the critical freshness of pork, belonging to the field of fresh food preservation. Background technique

[0002] Pork is the most consumed edible meat in my country. Fresh meat preservation and packaging storage is one of the development directions of the meat industry. There are many evaluation methods for the freshness of meat, among which the content of volatile basic nitrogen (TVBN) has been included in the national standard, and it is an important physical and chemical index for judging the freshness of meat at present. According to the national standard GB2722, when the TVBN value is less than 15mg / 100g, it is fresh meat, 15~25mg / 100g is sub-fresh meat, and more than 25 mg / 100g is spoiled meat. Although there are many physical and chemical experimental methods and sensory evaluation methods that can judge the freshness of pork, the traditional meth...

Examples

Embodiment 1

[0023] Example 1 A method of judging the critical freshness of a smart packaging with an intelligent display of pork freshness combined with an electronic tongue

[0024] The preparation process of the smart label: dissolve 1%~4% (w / v) polyethylene glycol-6000 in distilled water, add 1%~3% (w / v) methyl cellulose when the water bath is heated to 70°C, Stir continuously to form a uniform gel solution; under stirring conditions, add 2% (w / v) anthocyanin solution (to make the final concentration of anthocyanin 0.5% (w / v)); use 0.4mol / L of NaOH or 0.4mol / L of H 2 SO 4 Adjust the pH of the above mixed solution to 2.5; after eliminating the bubbles in the solution, cast it on a glass plate, dry it with hot air at 40°C and peel off the film, which is the indicator layer; wrap the indicator layer tightly with low-density polyethylene film.

[0025] How to use the smart label: As a smart label for the package, it is pasted inside the package and used without direct contact with the p...

Embodiment 2

[0027] Example 2 A method of judging the critical freshness of a smart label combined with an electronic tongue for non-destructive detection of pork freshness

[0028] The preparation process of the smart label: dissolve 1%~4% (w / v) polyethylene glycol-6000 in distilled water, add 1%~3% (w / v) methyl cellulose when the water bath is heated to 70°C, Stir continuously to form a uniform gel solution; under stirring conditions, add 3% (w / v) anthocyanin solution (to make the final concentration of anthocyanin 0.8% (w / v)); use 0.4 mol / L of NaOH or 0.4 mol / L of H 2 SO 4 Adjust the pH of the above mixed solution to 4; after eliminating the bubbles in the solution, cast it on a glass plate, dry it with hot air at 40°C and peel off the film, which is the indicator layer; wrap the indicator layer tightly with a low-density polyethylene film.

[0029] How to use the smart label: As a smart label for rapid detection of pork freshness, take a certain amount of pork and put it into a seal...

technical field

[0001] The invention relates to a preparation method and application of an intelligent label for judging the critical freshness of pork, belonging to the field of fresh food preservation. Background technique

[0002] Pork is the most consumed edible meat in my country. Fresh meat preservation and packaging storage is one of the development directions of the meat industry. There are many evaluation methods for the freshness of meat, among which the content of volatile basic nitrogen (TVBN) has been included in the national standard, and it is an important physical and chemical index for judging the freshness of meat at present. According to the national standard GB2722, when the TVBN value is less than 15mg / 100g, it is fresh meat, 15~25mg / 100g is sub-fresh meat, and more than 25 mg / 100g is spoiled meat. Although there are many physical and chemical experimental methods and sensory evaluation methods that can judge the freshness of pork, the traditional meth...

Examples

Embodiment 1

[0023] Example 1 A method of judging the critical freshness of a smart packaging with an intelligent display of pork freshness combined with an electronic tongue

[0024] The preparation process of the smart label: dissolve 1%~4% (w / v) polyethylene glycol-6000 in distilled water, add 1%~3% (w / v) methyl cellulose when the water bath is heated to 70°C, Stir continuously to form a uniform gel solution; under stirring conditions, add 2% (w / v) anthocyanin solution (to make the final concentration of anthocyanin 0.5% (w / v)); use 0.4mol / L of NaOH or 0.4mol / L of H 2 SO 4 Adjust the pH of the above mixed solution to 2.5; after eliminating the bubbles in the solution, cast it on a glass plate, dry it with hot air at 40°C and peel off the film, which is the indicator layer; wrap the indicator layer tightly with low-density polyethylene film.

[0025] How to use the smart label: As a smart label for the package, it is pasted inside the package and used without direct contact with the p...

Embodiment 2

[0027] Example 2 A method of judging the critical freshness of a smart label combined with an electronic tongue for non-destructive detection of pork freshness

[0028] The preparation process of the smart label: dissolve 1%~4% (w / v) polyethylene glycol-6000 in distilled water, add 1%~3% (w / v) methyl cellulose when the water bath is heated to 70°C, Stir continuously to form a uniform gel solution; under stirring conditions, add 3% (w / v) anthocyanin solution (to make the final concentration of anthocyanin 0.8% (w / v)); use 0.4 mol / L of NaOH or 0.4 mol / L of H 2 SO 4 Adjust the pH of the above mixed solution to 4; after eliminating the bubbles in the solution, cast it on a glass plate, dry it with hot air at 40°C and peel off the film, which is the indicator layer; wrap the indicator layer tightly with a low-density polyethylene film.

[0029] How to use the smart label: As a smart label for rapid detection of pork freshness, take a certain amount of pork and put it into a seal...