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Preparation method of accurate indicating film for monitoring freshness of sashimi

A technology of freshness and sashimi, which is applied in the direction of material analysis by observing the influence of chemical indicators, and analysis by making materials undergo chemical reactions, which can solve the problems of inconspicuous color development and poor mechanical properties of freshness indicating membranes and other problems, to achieve the effect of improving mechanical properties, rapid and obvious color development

Active Publication Date: 2021-08-13
NORTHEAST FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims to solve the technical problems of poor mechanical properties and inconspicuous color development of the existing freshness indicating film, and proposes a method for preparing an accurate indicating film for monitoring the freshness of sashimi

Method used

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  • Preparation method of accurate indicating film for monitoring freshness of sashimi
  • Preparation method of accurate indicating film for monitoring freshness of sashimi
  • Preparation method of accurate indicating film for monitoring freshness of sashimi

Examples

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Effect test

Embodiment 1

[0038] Embodiment 1: The preparation method of the precise indicator film for monitoring the freshness of sashimi according to the present embodiment is carried out according to the following steps:

[0039] 1. Preparation of quaternized rice straw powder (CRSP):

[0040] The rice straw was crushed and sieved through a 100-mesh sieve, and 2 grams of rice straw powder was added to 50 mL of NaOH solution with a concentration of 20% by mass, stirred for 2 hours, and then filtered to obtain swollen cellulose; Add 10% NaOH solution and 60mL epichlorohydrin to the swollen cellulose, react for 7 hours at a water bath temperature of 65°C, filter, and rinse the solid phase with ethanol; add 28g of The ethanol solution of triethylamine was reacted at a temperature of 75°C for 4 hours, filtered, and the solid phase was washed with distilled water, NaOH solution with a concentration of 0.1mol / L, and HCl solution with a concentration of 0.1mol / L, and finally washed with distilled water Ri...

Embodiment 2

[0045] Embodiment 2: The difference between this embodiment and Example 1 is that the quality of the grafted bromothymol blue rice stalk powder added in step 3 is 0.05 grams, and others are the same as in Example 1. The precise indicator film of the degree is marked as CC-0.5BTB / CRSP.

Embodiment 3

[0046] Embodiment 3: The difference between this embodiment and Example 1 is that the quality of the grafted bromothymol blue rice stalk powder added in step 3 is 0.075 grams, and others are the same as in Example 1, and the obtained raw fish is used for monitoring the freshness of sashimi. The precise indicator film of the degree is marked as CC-0.75BTB / CRSP.

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Abstract

The invention discloses a preparation method of an accurate indicating film for monitoring freshness of sashimi, relates to a preparation method of a freshness indicating film, and aims to solve the technical problems that the existing freshness indicating film is poor in mechanical property and unobvious in color development. The method comprises the steps of 1 preparing quaternized rice straw powder; 2 preparing grafted bromothymol blue rice straw powder; 3 adding carrageenan and sodium carboxymethyl cellulose into water, uniformly stirring, then adding the grafted bromothymol blue rice straw powder and sorbitol, and continuously stirring to obtain a film forming solution; and carrying out film casting on the film forming solution, and drying to obtain the accurate indicating film for monitoring the freshness of the sashimi. The indicating film can indicate the fresh degree of the sashimi in real time through four obviously different colors presented under different TVB-N values. The indicating film can be used in the intelligent label field.

Description

technical field [0001] The invention relates to a preparation method of a freshness indicator film, belonging to the field of material processing. [0002] technical background [0003] Sashimi has attracted more and more attention with its beautiful shape, fresh raw materials, tender and delicious taste and pungent seasoning. In recent years, sashimi has gradually entered a large number of mid-to-high-end Chinese restaurants from Japanese restaurants. The commonly used material for sashimi is fish, and it is the freshest fish. However, for customers, it is impossible to directly judge whether the sashimi used is the freshest sashimi from the appearance and smell. Traditional raw meat monitoring uses chemical analysis as the main method, but this analysis method has the disadvantages of long analysis time, The disadvantages such as complicated process and damage to samples belong to destructive testing. Some commonly used non-destructive testing technologies rely on inform...

Claims

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Application Information

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IPC IPC(8): G01N21/78
CPCG01N21/78Y02A40/90Y02W90/10
Inventor 王立娟刘若婷
Owner NORTHEAST FORESTRY UNIVERSITY
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