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Novel time-temperature indicator for monitoring freshness of sashimi

A technology of temperature indicator and sashimi, which is applied in the direction of food testing, color/spectral characteristic measurement, material inspection products, etc. It can solve the problems of inconvenient naked eye observation, polluted products, light color, etc., and achieve convenient naked eye observation and reaction The effect of simple system and obvious color change

Inactive Publication Date: 2018-05-04
OCEAN UNIV OF CHINA
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Problems solved by technology

All the reactants of this type of TTI are in liquid state. When the weak acid produced by the reaction is below a certain concentration, it is not easy to change the color of the indicator, and the color is lighter during the reaction, which is inconvenient for naked eye observation; in addition, the liquid form The TTI is prone to leakage and contamination of products in practical applications

Method used

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  • Novel time-temperature indicator for monitoring freshness of sashimi
  • Novel time-temperature indicator for monitoring freshness of sashimi

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Embodiment Construction

[0020] refer to figure 1 , the present invention proposes a novel time-temperature indicator for monitoring the freshness of sashimi, comprising: a first transparent plastic film 1 and a second transparent plastic film 4, and the center of the top surface of the first transparent plastic film 1 is provided with The first ring-shaped protrusion 2, the first ring-shaped protrusion 2 is fixed with a tyrosine slow-release film 3; the center of the top surface of the second transparent plastic film 1 is provided with a second ring-shaped protrusion 4, The second annular protrusion 2 is fixed with a tyrosinase slow-release film 6 ; the diameter of the first annular protrusion 2 is smaller than that of the second annular protrusion 4 . The purpose of setting the ring-shaped protrusion is not only to firmly fix the tyrosine slow-release film or tyrosinase slow-release film, but also to expose the surface of the transparent plastic film.

[0021] Preferably, the tyrosinase slow-releas...

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Abstract

The invention provides a novel time-temperature indicator for monitoring freshness of sashimi. The novel time-temperature indicator comprises a first transparent plastic film and a second transparentplastic film, wherein a first annular bump is formed in the center of the top surface of the first transparent plastic film, and a tyrosine slow release film is fixed on the first annular bump; a second annular bump is formed in the center of the top surface of the second transparent plastic film, and a tyrosine slow release film is fixed on the second annular bump; and the diameter of the first annular bump is smaller than that of the second annular bump. A novel solid state enzyme form TTI developed by the invention is simple in reaction system and obvious in color change, and can be used for judging the freshness of easily decayed low-temperature circulating food.

Description

technical field [0001] The invention relates to a time-temperature indicator, in particular to a time-temperature indicator based on sashimi and other fish foods. Background technique [0002] Time-temperature indicator (TTI) is a simple quality recording device that can manipulate, monitor and record some key parameters during the entire shelf life of the product, and indicate the temperature change history and remaining shelf information of the food through the cumulative effect of time and temperature . [0003] Temperature has a very important influence on the quality change of food during storage and transportation. However, at present, although my country's time-based food labeling system can provide a shelf life indicating the degree of food corruption, it is difficult to accurately indicate the freshness of food because it cannot directly reflect the temperature history experienced by the food during actual storage and transportation. . For some high-end aquatic pr...

Claims

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Application Information

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IPC IPC(8): G01N21/29G01N33/12
CPCG01N21/29G01N33/12
Inventor 李振兴徐凤娟董铮毛相朝林洪
Owner OCEAN UNIV OF CHINA
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