•  
  •  
 

Abstract

Objective: A color change indicator card for visual detection of fresh sea bass was studied. Methods: Using 1% Papaver rhoeas L. pigment as indicator and methyl cellulose gel as film-forming substrate, the label was made to study the color difference（ΔE） of the indicative label. The response of ΔE to pH was studied. Meanwhile, the content of TVB-N, TBARS, pH value, indicator label color and the linear relationship among these factors and ΔE under 4 ℃ sea bass preservation were determined. Results: The results showed that the indicator label had good discoloration effect in the range of pH 2.0~9.0. The TVB-N of sea bass and indicator ΔE were significant. and the color change was pink-purple-chartreuse-sepia. Chartreuse means superior, and yellowish brown means qualified. When the intelligent label reached sepia, the sea bass was inedible. The color of indicator label could be clearly distinguished by naked eye. Conclusion: The results showed that the pigment indicator label could be used as the indicator label of sea bass freshness.

Publication Date

11-28-2021

First Page

118

Last Page

122

DOI

10.13652/j.issn.1003-5788.2021.11.021

References

[1] 刘言松, 曹巨江. 我国绿色包装研究进展[J]. 包装与食品机械, 2014, 32（2）: 60-64.
[2] 景全荣, 芦鑫, 明媚. 活性污泥降解植物纤维容器的研究[J]. 农产品加工·学刊, 2009（11）: 33-34.
[3] 徐春蕾, 王佳, 李长洪, 等. 气调包装对混合鲜切果蔬保鲜效果的影响[J]. 食品与机械, 2020, 36（7）: 131-135.
[4] 孙媛媛. 食品新鲜度指示型智能包装的研究与应用[J]. 包装学报, 2012, 4（3）: 16-20.
[5] MATARAGAS M, BIKOULI V C, KORRE M, et al. Development of a microbial time temperature indicator for monitoring the shelf life of meat[J]. Innovative Food Science & Emerging Technologies, 2019, 52: 89-99.
[6] VU C H, WON K. Leaching-resistant carageenana-based colorimetric oxygen indicator films for intelligent food packaging[J]. Journal of Agricultural and Food Chemistry, 2014, 62（29）: 7 263-7 267.
[7] ZIYAINA M, RASCO B, COFFEY T, et al. Colorimetric detection of volatile organic compounds for shelf-life monitoring of milk[J]. Food Control, 2019, 100: 220-226.
[8] 齐亮, 赵婕, 赵茂程. 冷鲜猪肉的新鲜度无损检测技术现状及THz检测技术展望[J]. 食品与机械, 2016, 32（9）: 219-224.
[9] MENG X, LEE K, KANG T Y, et al. An irreversible ripeness indicator to monitor the CO2 concentration in the headspace of package kimchi during sotrage[J]. Food Science and Biotechnology, 2015, 24（1）: 91-97.
[10] SILVA-PEREIRA M C, TEIXEIR J A, PEREIRA V A, et al. Chitosan/corn starch blend films with extract from Brassica Oleraceae（red cabbage） as a visual indicator of fish deterioration[J]. LWT-Food Science and Technology, 2015, 61（1）: 258-262.
[11] ZHANG Jun-jun, ZOU Xiao-bo, ZHAI Xiao-dong, et al.Preparation of an intelligent pH film based on biodegradable polymers and roselle anthocyanins for monitoring pork freshness[J]. Food Chemistry, 2019, 272: 306-312.
[12] 何华鹏, 张慜, 陈慧芝, 等. 青鱼新鲜度指示标签的研究[J]. 食品与生物技术学报, 2019, 38（1）: 100-106.
[13] MARTNEZ O, SALMERN J, EPELDE L, et al. Quality enhancement of somked sea bass（Dicentrarchuslabrax） fillets by adding resveratrol and coating with chitosan and alginate edible films[J]. Food Control, 2018, 85: 168-176.
[14] CAI Jian-rong, CHEN Quan-sheng, WAN Xin-min, et al. Determination of total volatile basic nitrogen（TVB-N） content and Warner-Bratzler shear force（WBSF） in pork using Fourier transform near infrared（FT-NIR） spectroscopy[J]. Food Chemistry, 2011, 126（3）: 1 354-1 360.
[15] HUANG X, XIN J, ZHAO J. A novel technique for rapid evaluation of fish freshness using colorimetric sensor array[J]. Journal of Food Engineering, 2011, 105（4）: 632-637.
[16] ZHAI Xiao-dong, SHI Ji-yong, ZOU Xiao-bo, et al. Novel colorimetric films based on starch/polyvinyl alcohol incorporated with roselle anthocyanins for fish freshness monitoring[J]. Food Hydrocolloids, 2017, 69: 308-317.
[17] 王晓, 江婷, 刘建华, 等. 虞美人色素的提取及其稳定性的研究[J]. 化学世界, 2000（2）: 95-98.
[18] KREYENSCHMIDT J, CHRISTIANSEN H, HBNER A, et al. A novel photochromic time-temperature indicator to support cold chain management[J]. International Journal of Food Science & Technology, 2010, 45（2）: 208-215.
[19] ARASHISAR S, HISAR O, KAYA M, et al. Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout （Oncorynchus mykiss） fillets[J]. International Journal of Food Microbiology, 2004, 97（2）: 209-214.
[20] SALIH A, SMITH D, PREEC J, et al. Modified extraction 22 thiobarbituric acid method for measuring lipid oxidation in poultry[J]. Poultry Science, 1987, 66: 1 483-1 488.
[21] 胡金奎. 桑葚花色苷的分离制备、结构分析及其体外活性[D]. 无锡: 江南大学, 2013: 1-10.
[22] 邹小波, 薛瑾, 黄晓玮, 等. 一种双层智能膜的制备及在指示三文鱼新鲜度中的应用[J]. 食品科学, 2019, 40（23）: 206-212.
[23] NIE Xiao-bo, WANG Li-hong, WANG Qi, et al. Effect of a sodium alginate coating infused with tea polyphenols on the quality of fresh Japanese sea bass（Lateolabrax japonicas） fillets[J]. Journal of Food Science, 2018, 83（6）: 1 695-1 700.
[24] 郭美娟, 柴春祥, 鲁晓翔, 等. 南美白对虾腐败过程中挥发性成分的测定[J]. 食品与机械, 2013, 29（4）: 153-156, 165.
[25] 黄星奕, 管超, 丁然, 等. 基于嗅觉可视化和近红外光谱融合技术的海鲈鱼新鲜度评价[J]. 农业工程学报, 2015, 31（8）: 277-282.
[26] 王冰雪, 宋向颖, 张爱武, 等. 猪肉新鲜度溴甲酚紫基指示卡的研究[J]. 包装与食品机械, 2014, 32（6）: 18-21, 14.
[27] RODE T M, HOVDA M B. High pressure processing extend the shelf life of fresh salmon, cod and mackere[J]. Food Control, 2016, 70: 242-248.
[28] 张新林, 谢晶, 郝楷, 等. 不同低温条件下三文鱼的品质变化[J]. 食品工业科技, 2016, 37（17）: 316-321.
[29] 丁婷, 李婷婷, 励建荣. 0 ℃冷藏三文鱼片新鲜度综合评价[J]. 中国食品学报, 2014, 14（11）: 252-259.
[30] 周强, 谢诚山, 刘孟佳, 等. 减菌化处理在草鱼冷藏保鲜中的应用研究[J]. 食品工业, 2017, 38（11）: 103-107.
[31] 赵亮, 马凌云. GC-MS法分析南湾鳙鱼鱼肉挥发性成分的组成[J]. 食品与机械, 2011, 27（6）: 80-82

Download

Share

COinS
 
 

To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.