Rapid meat freshness screening method
A freshness and fast technology, applied to the rapid screening of meat freshness, can quickly screen the field of meat freshness through color changes, and can solve the problems of unsuitable rapid detection, high requirements for the use environment, and high equipment investment. Achieve intuitive and fast detection, high convenient application performance, and easy operation
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Embodiment 1
[0028] Weigh 1g of p-nitroaniline in different volumes (2, 3, 4, 5mL) of concentrated hydrochloric acid and 20mL of water, ultrasonically dissolve, dilute and cool 160mL, then add 20mL of 5% sodium nitrite solution and shake vigorously. The test solution was prepared by mixing with 5% sodium nitrite solution at a volume ratio of 9.2:1. Take 1mL of the standard solution, add it to the test solution, add dropwise 0.4mL of 1mol / L sodium hydroxide solution, mix for 5s, and observe the color change. like figure 1 As shown, all blank control results ( figure 1 a, c, e, g) are all light yellow, when the concentrated hydrochloric acid addition is 5mL, the color development result of the standard solution ( figure 1 h) Consistent with the results of the blank control ( figure 1 g), was light yellow; when the added amount of concentrated hydrochloric acid was 2, 3, 4mL, the color development results were orange-yellow ( figure 1 b), deep orange ( figure 1 d), orange ( figure 1 f);...
Embodiment 2
[0030] Take 1mL of the standard solution, add it to the test solution, add 0.3, 0.4, 0.5mL of 1mol / L sodium hydroxide solution dropwise, mix for 5s, and observe the color change. The result is as figure 2 As shown, the blank control ( figure 2 i, k, m) are all shown as light yellow, when the addition of 1mol / L sodium hydroxide solution is 0.5mL, the color development result of the standard solution ( figure 2 n) Consistent with the results of the blank control ( figure 2 m), is light yellow; when 1mol / L sodium hydroxide solution add-on is 0.3, 0.4mL, standard solution color development result is respectively deep orange ( figure 2 j), Orange ( figure 2 l); when the addition amount of 1mol / L sodium hydroxide solution is 0.4mL, the color is the darkest and the color development result is optimal.
Embodiment 3
[0032] Weigh about 1g of cold fresh pork, add 4mL of water, shake and mix for 30s, take 1mL of supernatant, add it to the test solution, add dropwise 0.4mL of 1mol / L sodium hydroxide, mix for 5s, and observe the color change. The resulting color is orange ( image 3 p), showing that the chilled pork is fresher.
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