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Preparation method and application of a visual indicator label for monitoring the edible quality of aquatic products

A visual indication, aquatic product technology, applied in the replication/marking method, material analysis by observing the impact on chemical indicators, climate change adaptation, etc., can solve the problems of freshness confusion and confusion, and achieve convenient purchase. , Simple operation, low cost effect

Active Publication Date: 2022-07-08
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 a visual indicator label for monitoring the edible quality of aquatic products
  • Preparation method and application of a visual indicator label for monitoring the edible quality of aquatic products
  • Preparation method and application of a visual indicator label for monitoring the edible quality of aquatic products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Example 1: A grilled eel product with a label indicating the phase change of edible quality

[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 storage, including: sensory evaluation, tenderness, volatile base nitrogen (TVB-N), total bacterial colony (TVC); determine the quality of the product according to the results of physical and chemical indicators and sensory evaluation Grade, the quality grade of the product and the color sensitivity of different contents of natural plant anthocyanins are corresponding, as the basis for label preparation; wherein, the tenderness is measured by texture, and the sensory evaluation method is shown in Table 4:

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

[0059]

[0060] S2, label making

[0061] Rel...

Embodiment 2

[0078] Example 2: A cold-smoked mackerel product with a label indicating the phase change of edible quality

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

[0080] S1, product testing and classification:

[0081] The physical and chemical indicators during the storage process of cold-smoked mackerel were measured, including: sensory evaluation, tenderness, volatile base nitrogen (TVB-N), and total number of bacterial colonies (TVC). Quality grade, which corresponds to the quality grade of the product and the color sensitivity of natural plant anthocyanins with different contents, as the basis for label preparation; among them, the sensory evaluation method is shown in Table 6;

[0082] Table 6 Sensory evaluation indexes of staged changes of smoked mackerel

[0083]

[0084]

[0085] S2, label making

[0086] Relationship between volatile substances and visual indicator label...

Embodiment 3

[0104] Example 3: A chilled fresh eel product with a label indicating the stage change of edible quality

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

[0106] S1, product testing and classification:

[0107] The physical and chemical indicators of chilled fresh eel during storage were measured, including: sensory evaluation, texture, volatile base nitrogen (TVB-N), total number of colonies (TVC); according to the results of physical and chemical indicators and sensory evaluation to determine the product 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 index of fresh eel stage change

[0109]

[0110]

[0111] S2, label making

[0112] Relationship between v...

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Abstract

The invention provides a preparation method of a visual indicator label for monitoring the edible quality of aquatic products. The invention organically combines different quality indicators of aquatic products, and divides them according to the quality grades in different storage stages, with the quality descriptions in the corresponding stages. word, through the natural plant anthocyanin as a color developing agent, according to the positive correlation between color sensitivity and anthocyanin content, the quality description display of aquatic products at different quality stages is realized; the visual indicator label is affixed in the package , The packaging bag at the label display range is a transparent layer. With the storage time, the label displays different contents, which can be used to monitor the quality change of aquatic food in real time, and at the same time, it is convenient for consumers to understand the quality of food at different stages, which is helpful for product purchase; this The invention selects natural pigments as the gas-sensing indicator material, which is non-toxic and harmless, and can be widely used in the 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 edible quality of aquatic products. Background technique [0002] As the world's largest producer and consumer of aquatic food, the 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 the advantages of complicated operation, time-consuming and labor-intensive, and high technical requirements for experimenters. limitation. Moreover, there are blind spots for rapid quality monitoring of products in the sales process, and it is not straightforward enough. At the same time, for consumers, ...

Claims

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Application Information

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Patent Type & Authority Patents(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