Composite indicator, quick test paper and method for detecting freshness of pork

An indicator and freshness technology, applied in the field of pork freshness detection, composite indicator, and quick test paper, can solve the problems of unfavorable market meat supervision and management, long testing time, high testing cost, etc., to improve market supervision. Effectiveness of management work

Pending Publication Date: 2022-03-01
NANCHANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Or take the meat sample back to the laboratory, and conduct a series of data tests with high-precision instruments to obtain the freshness of the meat. The test takes a long time and the test cost is high, which is not conducive to the supervision and management of meat in the market

Method used

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  • Composite indicator, quick test paper and method for detecting freshness of pork
  • Composite indicator, quick test paper and method for detecting freshness of pork
  • Composite indicator, quick test paper and method for detecting freshness of pork

Examples

Experimental program
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Effect test

Embodiment 1

[0023] (1) Judge the freshness of pork by sensory test:

[0024] Cut the fresh pork into pieces of about 10g, store them in a sealed bag, take a bag of pork every 2 hours, and test the properties of the pork’s touch, smell, color, and viscosity to judge the freshness of the pork over time.

[0025] The results are shown in Table 1. It can be found that the fresh pork began to change slightly after being placed at 15°C for 10-12 hours, the elasticity of the meat quality decreased, and it began to smell a little. The smell of ammonia, the meat starts to be wet and sticky, indicating that the freshness of the pork has begun to decline sharply.

[0026] Table 1 Pork - time sensory test

[0027]

[0028] Fresh pork changes over time, and metabolites such as ammonia are produced after protein deterioration, which will continuously increase the pH of the meat. According to Jingming's "Trial Discussion on the Method of Meat Freshness Laboratory Testing and Research" document, acc...

Embodiment 2

[0035] Choose the right pH indicator:

[0036] (1) Methyl red indicator to measure pH value:

[0037] Weigh 0.1g of methyl red, dissolve it in 100ml of absolute ethanol, and prepare a methyl red indicator; add 100ml of deionized water to a 150ml beaker, stir on a magnetic stirrer, insert a measured pH meter, and use 1% After dilute hydrochloric acid solution adjusts pH ≈ 4, drop 5 drops of methyl red indicator, and then slowly drop into 1% NaOH solution, observe and record the color jump pH value of methyl red indicator.

[0038] Such as figure 2 As shown, it can be seen that the methyl red indicator is yellow at pH=4.00-5.52, purple-red at pH=5.52-6.85, and purple at pH=7.02-9.21. pH = 6.6 is far away and cannot indicate the freshness of pork.

[0039] (2) Bromothymol blue indicator to measure pH value:

[0040]Weigh 0.1g of bromothymol blue, dissolve it in 100ml of absolute ethanol, and prepare bromothymol blue indicator; add 100ml of deionized water to a 150ml beaker, ...

Embodiment 3

[0055] Determination of pH value of pork by bromothymol blue sodium salt-bromocresol purple sodium salt composite indicator:

[0056] (1) Select 10g of pork that has been placed for 2h, 24h, and 34h, grind it with a meat grinder for 30s, then add 100ml of deionized water, pour it into a 150ml beaker, and make a pork infusion.

[0057] (2) After filtering the prepared pork infusions for 2h, 24h, and 34h, add 1 drop of bromothymol blue sodium salt-bromocresol purple sodium salt composite indicator respectively, observe the color, and judge the freshness of pork.

[0058] The result is as Figure 8 As shown, after adding the composite indicator to the pork extract that has been placed for 2 hours, the color is yellowish brown, which means that the pork is in a fresh state; after adding the composite indicator to the pork extract that has been placed for 24 hours, the color turns brown, that is, when the pork is in a sub-fresh state ; After adding the composite indicator to the p...

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Abstract

The invention discloses a composite indicator, quick test paper and method for detecting pork freshness, the composite indicator is obtained by mixing a bromothymol blue sodium salt indicator and a bromocresol purple sodium salt indicator, and the quick test paper is obtained by adding the composite indicator into water with the pH value of 6, then putting filter paper into the water, drying and cutting. The method comprises the following steps: mincing pork, adding water to prepare a pork immersion liquid, filtering, dropwise adding the pork immersion liquid into the composite indicator or dropwise adding the pork immersion liquid onto the quick test paper, observing the color, judging the freshness of the pork, and if the pork is yellowish brown, the pork is fresh and brown, the pork starts to deteriorate and purple, and the pork is deteriorated and decayed. The pork is detected by using the bromothymol blue sodium salt-bromocresol purple sodium salt composite indicator, and the indicator can generate obvious color jump when the pH value is 6.6, so that the freshness of the pork can be conveniently, quickly and accurately judged, and the market supervision and management work of the pork can be favorably improved.

Description

technical field [0001] The invention belongs to the technical field of food detection, and in particular relates to a composite indicator, a quick detection test paper and a method for detecting the freshness of pork. Background technique [0002] Since 1990, my country has become the world's largest meat producer and also the world's largest consumer. Since 1994, the per capita consumption of meat has exceeded the world's average level, which not only meets domestic needs, but also makes a huge contribution to the world's meat industry. Meat is a necessary food for people's life. In the past ten years, China's meat production has grown at an average annual rate of more than 10%. Now the total domestic meat production has reached 70 million tons, and the per capita consumption has exceeded 50 kg. , suggesting that meat consumption is important as a proportion of the diet. The safety of pork is an important basis for measuring the improvement of people's lives. [0003] Pr...

Claims

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Application Information

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IPC IPC(8): G01N21/80
CPCG01N21/80G01N2021/775G01N2021/7759
Inventor 董瑞婷罗涛朋
Owner NANCHANG NORMAL UNIV
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