Preparation method and application of visual indication label for monitoring eating quality of aquatic products

A technology for visual indication and aquatic products, applied in the reproduction/marking method, material analysis through observation of the impact on chemical indicators, climate change adaptation, etc., can solve problems such as freshness confusion and confusion, and achieve convenient purchase , simple operation and low cost

Active Publication Date: 2020-11-27
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of these studies are limited to the application of pork products, and can only be used to detect the freshness of pork. At the same time, the freshness can only be expressed through the overall color change of the sensor. For consumers who do not know much about the technology, the freshness can be judged by the color Still easy to confuse and confuse

Method used

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  • Preparation method and application of visual indication label for monitoring eating quality of aquatic products
  • Preparation method and application of visual indication label for monitoring eating quality of aquatic products
  • Preparation method and application of visual indication label for monitoring eating quality of aquatic products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Embodiment 1: A kind of grilled eel product with indication label of edible quality stage change

[0055] A method for preparing a visual indicator label for monitoring the eating quality of grilled eel, comprising the steps of:

[0056] S1. Product testing and classification:

[0057] Measure the physical and chemical indicators of grilled eel during the preservation process, including: sensory evaluation, tenderness, volatile basic nitrogen (TVB-N), and total bacterial colony (TVC); judge the quality of the product according to the results of physical and chemical indicators and sensory evaluation Grade, the quality grade of the product corresponds to the color sensitivity of natural plant anthocyanins with different contents, as the basis for label preparation; wherein, the texture is used to measure the tenderness, and the sensory evaluation method is shown in Table 4:

[0058] Table 4 Sensory evaluation index of grilled eel stage change

[0059]

[0060] S2. L...

Embodiment 2

[0078] Example 2: A cold-smoked Spanish mackerel product with an indication label for the staged change of edible quality

[0079] A method for preparing a visual indicator label for monitoring the eating quality of cold-smoked Spanish mackerel, comprising the steps of:

[0080] S1. Product testing and classification:

[0081] The physical and chemical indicators in the cold-smoked mackerel preservation process were measured, including: sensory evaluation, tenderness, volatile basic nitrogen (TVB-N), and total bacterial colony (TVC); according to the results of physical and chemical indicators and sensory evaluation, the quality of the product was determined. Quality grade, corresponding to the quality grade of the product and the color sensitivity of natural plant anthocyanins with different contents, as the basis for label preparation; wherein, the sensory evaluation method is shown in Table 6;

[0082] Table 6 Sensory evaluation indicators of smoked Spanish mackerel in sta...

Embodiment 3

[0104] Example 3: A chilled fresh eel product with an indication label for the staged change of edible quality

[0105] A method for preparing a visual indicator label for monitoring the eating quality of chilled fresh eels, comprising the steps of:

[0106] S1. Product testing and classification:

[0107] The physical and chemical indicators of chilled fresh eels during the preservation process were measured, including: sensory evaluation, texture, volatile base nitrogen (TVB-N), and total bacterial colony (TVC); according to the results of physical and chemical indicators and sensory evaluation, the quality of the product was determined. Quality grade, the quality grade of the product corresponds to the color sensitivity of natural plant anthocyanins with different contents, as the basis for label preparation; wherein, the sensory evaluation method is shown in Table 8;

[0108] Table 8 Sensory evaluation indexes of fresh eel stage change

[0109]

[0110]

[0111] S2...

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PUM

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Abstract

The invention provides a preparation method of a visual indication label for monitoring the eating quality of aquatic products. According to the method, different quality indexes of the aquatic products are organically combined, the quality description words in the corresponding stages are matched according to quality grading in different storage stages, natural plant anthocyanin is used as a color developing agent, and the quality description display of the aquatic products in different quality stages is realized according to the positive correlation between the color developing sensitivity and the anthocyanin content; the visual indication label is pasted in a package, a packaging bag in the label display range is a transparent layer, the label displays different contents along with thestorage time, the visual indication label can be used for monitoring the quality change of aquatic food in real time, meanwhile, consumers can know the food quality at different stages conveniently, and product selection and purchase are facilitated; the natural pigment is selected as a gas-sensitive indicator material, is non-toxic and harmless, and can be widely applied to packaging of various aquatic foods.

Description

technical field [0001] The invention relates to the field of food preservation, in particular to a preparation method and application of a visual indicator label for monitoring the eating quality of aquatic products. Background technique [0002] As the world's largest producer and consumer of aquatic food, China's preservation, packaging and storage of aquatic food is one of the development directions of food industrialization. Although there are many evaluation methods for the edible quality of aquatic products, and these physical and chemical experimental methods and sensory evaluation methods can better judge the edible quality of aquatic products, these methods also have complex operations, time-consuming and labor-consuming, and high technical requirements for experimenters. limitation. Moreover, there are blind spots in the rapid quality monitoring of products in the sales process, and it is not direct enough. At the same time, for consumers, how to judge the edible...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/78G09F3/00B41M5/00
CPCG01N21/78G01N21/77G09F3/0291B41M5/0041B41M5/0023G01N2021/775Y02A40/81
Inventor 秦磊黄旭辉董秀萍陈佳男傅宝尚祁立波李冬梅周大勇
Owner DALIAN POLYTECHNIC UNIVERSITY
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