Paper-based/silica sol/polyvinyl alcohol (PVA) color-changing composite film for detecting water-injected meat, preparation method and application thereof

Abstract

The invention discloses a paper base/silica sol/polyvinyl alcohol (PVA) color-changing composite film for detecting water-injected meat, a preparation method and application thereof, belonging to thefield of meat quality detection. A paper base selected by the composite film is dust-free paper which is a non-woven mixed structure composed of 55% cellulose and 45% polyester fiber and has excellenttensile strength, excellent liquid absorption performance and anti-dissolution performance. A composite coating composed of silica sol and PVA has the characteristics of good film-forming property and strong water absorption. The film has excellent mechanical properties, good stability and long service life. The paper base/silica sol/polyvinyl alcohol (PVA) color-changing composite film is less affected by moisture in the environment and is convenient to store. The used color-changing composite film can be put into an oven with 100 DEG C for re-drying to realize recycling. According to the method, a mixed liquid containing a color-changing reagent and the dust-free paper are combined to detect the water injection quantity of the water injected meat, the water injection quantity can be judged not only by the color change of the composite film but also by a wet area of the composite film. The preparation method is simple and does not need special instruments and equipment. All the reagents used are low in price, the preparation method can effectively reduce the cost of the composite film and is beneficial to realizing industrialization.

Description

technical field [0001] The invention belongs to the field of meat product quality detection, and in particular relates to a paper base / silica sol / polyvinyl alcohol (PVA) color-changing composite film for detecting water-injected meat, a preparation method and an application thereof. Background technique [0002] Water-injected meat is raw meat that increases the weight of the meat by watering the livestock some time before slaughter or injecting water into the meat shortly after slaughter to make huge profits. After injecting raw meat with water, it will not only cause cell rupture and loss of nutrients, which will greatly reduce the quality of the meat, but also cause contamination of pathogenic microorganisms, and may even spread the epidemic, seriously damaging the economic interests of consumers and endangering human health. Therefore, the detection of water-injected meat is of great significance in the process of meat quality detection. At present, the methods commonly...

AI Technical Summary

Problems solved by technology

At present, the methods commonly used by consumers to identify water-injected meat include sensory evaluation, that is, observing the color of the meat, observing the new cut surface of the meat, etc. The method is simple, but it is seriously affected by individual sensory differences and lacks accuracy; there are still some in the market that are more accurate. However, the cost is relatively high and professional testing is required; some existing test papers for water-injected meat also have p

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