Color developing system for responding to rot smell of meat through color change, and preparation method and application thereof

Abstract

The invention discloses a nano-silver color developing system for responding to a rot smell of meat through color change, and a preparation method and an application thereof, and belongs to the fieldof food monitoring. According to the color developing system, an Arabic gum powder solution is added into a silver nitrate solution and the solutions are stirred uniformly; then a reaction is carriedout under a high-temperature and high-pressure condition; and after the reaction is ended, filtering is carried out to obtain the Arabic gum powder-nano-silver color developing system. Compared with atraditional nano-silver preparation method, the preparation method has the following advantages: the preparation method of the Arabic gum powder-nano-silver color developing system which follows "green chemistry" shows the advantages of safety, non-toxicity, environmental friendliness and the like, and greatly reduces the toxic effect generated by the traditional preparation method. By selectinga food-grade safe medium, the potential toxicity generated for the environment and organisms is reduced. Meanwhile, certain harm to the environment caused by toxic substances generated in a synthesisprocess is avoided.

Description

technical field [0001] The invention relates to the field of food quality monitoring, in particular to a nano-silver color development system that responds to the spoilage smell of meat through color changes, its preparation method and application. Background technique [0002] Food quality inspection and safety control has become one of the major issues of global concern. Due to the complexity and high diversity of components, food quality inspection has always been a major challenge. In recent years, with the improvement of people's consumption level and the change of consumption concept, the types and volume of food consumption have increased rapidly. Reliable sensors or detection systems have become a prerequisite for confirming the quality of all types of food, especially for highly perishable products such as fruits and vegetables, milk, seafood, poultry and livestock. The quality of food depends on factors such as the type of food, processing method, transportation a...

AI Technical Summary

Problems solved by technology

There are two traditional methods for food quality testing: ①instrumental testing, ②sensory evaluation by professionals. However, instrumental testing is time-consuming, expensive and cannot meet the needs of real-time monitoring; sensory evaluation is usually based on color, taste, viscosity, and viscoelasticity , which has high requirements for testers and is difficult to perceive slight changes in its freshness

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