摘要
选用溴甲酚紫为指示剂,制备了一种应用于冷鲜猪肉包装的新鲜度指示卡。将制备的新鲜度指示卡置于50,100,150 g 3种不同质量的猪肉包装中,由挥发性盐基氮表示猪肉的新鲜程度,色差与感官评定分数标示指示卡的颜色变化,观察猪肉的新鲜程度与指示卡颜色变化的相关性,从而判断指示卡的有效性。试验结果表明,所制备的新鲜度指示卡色差变化与猪肉挥发性盐基氮变化呈线性关系,并且不受包装猪肉质量的影响;当猪肉新鲜度降低到一定程度时,指示卡由黄色变为绿色。因此,所制备的新鲜度指示卡可以用于指示包装猪肉的新鲜程度。
a type of freshness indicator was prepared by using bromcresol purple as a chemical dye to evaluate the freshness, of packaged pork, The freshness indicators were placed respectively in 50, 100 and 150g pork packages. Pork freshness was assessed with total volatile basic nitrogen（TVB-N）. Color changes of the indicators were expressed as total color difference（TCD） and sensory evaluation. In order to determine the validity of the freshness indicator, a kinetic approach was used to correlate the response of the indicators to the changes in freshness of pork. The results show that color changes of indicator correlated linearly with TVB-N values of pork and pork weights had no influence on indicator color changes. The color of indicator turning from yellow to green meant the pork deterioration. The indicator could be used to evaluate the freshness of pork.
出处
《包装学报》
2013年第3期69-73,共5页
Packaging Journal
关键词
智能包装
新鲜度指示卡
猪肉包装
溴甲酚紫
intelligent packaging
freshness indicator
pork packaging
bromcresol purple
