Preparation of Intelligent Indicator Label and Its Application in Beef Freshness Monitoring

WANG Ping; WANG Qiongqiong; YU Xinmiao; ZHANG Bin; WU Jie; PAN Leiqing; ZHANG Li; SONG Lijun

doi:10.13386/j.issn1002-0306.2021100094

Volume 43 Issue 8

Apr. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(8): 22-30. > DOI: 10.13386/j.issn1002-0306.2021100094

WANG Ping, WANG Qiongqiong, YU Xinmiao, et al. Preparation of Intelligent Indicator Label and Its Application in Beef Freshness Monitoring[J]. Science and Technology of Food Industry, 2022, 43(8): 22−30. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021100094.

Citation:

PDF (15680 KB)

Preparation of Intelligent Indicator Label and Its Application in Beef Freshness Monitoring

1.
College of Life Sciences, Tarim University, Alaer 843300, China
2.
College of Food and Biological Engineering, Bengbu University, Bengbu 233030, China
3.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

More Information

Received Date: October 12, 2021
Available Online: March 29, 2022

Graphical Abstract

Abstract

Abstract

Xinjiang beef has high quality and is one of the famous livestock products resources in Xinjiang. In order to achieve the real-time monitoring of beef freshness, hydrogels were prepared by physical freeze-thaw method using carboxymethyl cellulose and polyvinyl alcohol as raw materials. The physical characteristics of hydrogels were also characterized. Furthermore, an intelligent indicator label was made using Perilla leaf pigment extract as the optimum color pigment, and its intelligent indication effect on the freshness of Xinjiang beef during cold storage was studied. The result showed that the optimum ratio of polyvinyl alcohol to carboxymethyl cellulose was 4:3, and the hydrogel prepared by three freeze-thaw cycles had good water absorption ability(2937.39%), pigment inclusion rate(24.62%), porosity(97.71%), hardness, elasticity, glue viscosity and loose porous network microstructure. The color difference value(ΔE) of indicator label on the second day was 10.2, and which was 26.5 on 18th day. This color change was larger than the threshold of color difference discerned by human eyes(ΔE=3.5). Correlation analysis showed that the ΔE values of indicating label were significantly correlated with pH and volatile base nitrogen contents of beef(P<0.01), which indicated that the intelligent indicating label could accurately and sensitively indicate the changes of freshness of Xinjiang beef during cold storage.
- carboxymethyl cellulose,
- polyvinyl alcohol,
- Perilla pigment extract,
- intelligent indicator label,
- beef freshness

FullText(HTML)

References (37)

References

[1]	余红, 李红波. 新疆肉牛产业发展初探[J]. 中国畜牧业,2019(10):37−39. [YU H, LI H B. Preliminary study on development of beef cattle industry in Xinjiang[J]. China Animal Husbandry,2019(10):37−39. doi: 10.3969/j.issn.2095-2473.2019.10.024
[2]	韦诚, 朱丽娟, 谢月英, 等. 蛋白质在肉类加工保藏中的氧化及其不利影响的研究进展[J]. 食品科学,2017,38(9):314−321. [WEI C, ZHU L J, XIE Y Y, et al. Research progress on oxidation of protein in meat processing and preservation and its adverse effects[J]. Food Science,2017,38(9):314−321. doi: 10.7506/spkx1002-6630-201709048
[3]	贾惜文, 王浩, 曹传爱, 等. 颜色指示型智能包装监测生鲜肉新鲜度的研究进展[J]. 食品工业科技,2020,41(6):318−324. [JIA X W, WANG H, CAO C A, et al. Research progress of color indication intelligent packaging for monitoring fresh meat freshness[J]. Science and Technology of Food Industry,2020,41(6):318−324.
[4]	赵培城, 赵娜娜, 吕飞, 等. 海洋水产品新鲜度的现代检测技术研究进展[J]. 食品与生物技术学报,2015,34(9):897−905. [ZAO P C, ZHAO N N, LÜ F, et al. Research progress of modern detection technology for marine aquatic product freshness[J]. Journal of Food Science and Biotechnology,2015,34(9):897−905. doi: 10.3969/j.issn.1673-1689.2015.09.001
[5]	ABDO H, ROMDHANE K. Quality evaluation of fish and other seafood by traditional and nondestructive instrumental methods: Advantages and limitations[J]. Taylor & Francis,2017,57(9):1976−1998.
[6]	张晋豪, 王浩东, 邵良婷, 等. 生鲜肉新鲜度快速新型表征技术研究进展[J/OL]. 食品科学: 1−11[2021-09-11].https://kns.cnki.net/kcms/detail/11.2206.TS.20210823.1548.005.html. ZHANG J H, WANG H D, SHAO L T, et al. Research progress of fast and new characterization techniques for fresh meat freshness[J/OL]. Food Science: 1−11[2021-09-11].https://kns.cnki.net/kcms/detail/11.2206.TS.20210823.1548.005.html.
[7]	王轲. 基于高光谱成像技术的羊肉新鲜度预测系统研究[D]. 呼和浩特: 内蒙古农业大学, 2020. WANG K. Research on mutton freshness prediction system based on hyperspectral imaging technology[D]. Hohhot: Inner Mongolia Agricultural University, 2020.
[8]	王文秀, 彭彦昆, 孙宏伟, 等. 基于光谱技术的原料肉新鲜度指标在线检测系统开发及试验[J]. 光谱学与光谱分析,2019,39(4):1169−1176. [WANG W X, PENG Y K, SUN H W, et al. Development and experiment of online detection system for raw meat freshness index based on spectral technology[J]. Spectroscopy and Spectral Analysis,2019,39(4):1169−1176.
[9]	潘婧, 钱建平, 刘寿春, 等. 计算机视觉用于猪肉新鲜度检测的颜色特征优化选取[J]. 食品与发酵工业,2016,42(6):153−158. [PAN J, QIAN J P, LIU S C, et al. Optimization selection of color characteristics for pork freshness detection by computer vision[J]. Food and Fermentation Industries,2016,42(6):153−158.
[10]	王艳娟, 王桂英, 王艺萌. 食品类智能包装技术研究进展[J]. 包装工程,2018,39(11):6−12. [WANG Y J, WANG G Y, WANG Y M. Research progress of food intelligent packaging technology[J]. Packaging Engineering,2018,39(11):6−12.
[11]	LIU X Y, CHEN K K, WANG J Y, et al. An on-package colorimetric sensing label based on a sol-gel matrix for fish freshness monitoring[J]. Food Chemistry,2019:307. doi: 10.1016/j.foodchem.2019.125580
[12]	MORADI M, TAJIK H, ALMASI H, et al. A novel pH-sensing indicator based on bacterial cellulose nanofibers and black carrot anthocyanins for monitoring fish freshness[J]. Carbohydrate Polymers,2019:222. doi: 10.1016/j.carbpol.2019.115030
[13]	张星晖, 李婷婷, 励建荣, 等. 溴麝香草酚蓝指示标签对金枪鱼新鲜度的监测[J/OL]. 食品科学: 1−11[2021-09-11].https://kns.cnki.net/kcms/detail/11.2206.ts.20210402.1130.002.html. ZHANG X H, LI T T, LI J R, et al. Monitoring of tuna freshness with bromothymol blue indicator label[J/OL]. Food Science: 1−11[2021-09-11]. https://kns.cnki.net/kcms/detail/11.2206.ts.20210402.1130.002.html.
[14]	孙武亮, 李文博, 靳志敏, 等. 花青素纳米纤维智能标签对羊肉新鲜度的无损检测[J]. 农业工程学报,2021,37(4):24−30. [SUN W L, LI W B, JIN Z M, et al. Nondestructive detection of mutton freshness with anthocyanin nanofiber smart label[J]. Transactions of the Chinese Society of Agricultural Engineering,2021,37(4):24−30. doi: 10.11975/j.issn.1002-6819.2021.4.004
[15]	CHEN H Z, ZHANG M, BHANDARI B, et al. Development of a novel colorimetric food package label for monitoring lean pork freshness[J]. LWT-Food Science and Technology,2018,99:43−49.
[16]	田玥, 徐昊洋, 康晓鸥, 等. DAC/CMC复合薄膜的制备及其在鸡蛋保鲜中的应用[J/OL]. 食品与发酵工业: 1−10[2021-11-02]. https: //doi. org/10.13995/j. cnki. 11-1802/ts. 028558. TIAN Y, XU H Y, KANG X O, et al. Preparation of DAC/CMC composite film and its application in egg preservation [J]. Food and Fermentation Industries: 1−10[2021-11-02].https://doi.org/10.13995/j.cnki.11-1802/ts.028558.
[17]	刘媛, 张群华, 袁文波, 等. 乳液静电纺丝美藤果油/聚乙烯醇纳米纤维膜的制备及性能[J]. 食品科学,2021,42(17):233−240. [LIU Y, ZHANG Q H, YUAN W B, et al. Preparation and properties of emulsion electrospun polyvinyl alcohol (PVA) nanofiber membranes[J]. Food Science,2021,42(17):233−240. doi: 10.7506/spkx1002-6630-20200714-196
[18]	龙勇益. 新疆植物天然色素理化特性、生物活性及组分鉴定[D]. 阿拉尔: 塔里木大学, 2021. LONG Y Y. Physicochemical properties, biological activity and component identification of natural pigments from Xinjiang plants [D]. Alar: Tarim University, 2021.
[19]	WANG L Y, WANG M. Removal of heavy metal ions by poly (vinyl alcohol) and carboxymethyl cellulose composite hydrogels prepared by a freeze-thaw method[J]. Chemical Engineering Journal,2016,4:2830−2837.
[20]	JASIM Z, GIORGIO M, MATTEO B, et al. Porous pH natural indicators for acidic and basic vapor sensing[J]. Chemical Engineering Journal,2021:403. doi: 10.1016/j.cej.2020.126373
[21]	周端. 菠萝渣纤维素和半纤维素基水凝胶的制备、表征及其应用[D]. 广州: 华南理工大学, 2016. ZHOU D. Preparation, characterization and application of cellulose and hemicellulose based hydrogel from pineapple residue [D]. Guangzhou: South China University of Technology, 2016.
[22]	LIU H C, RONG L D, WANG B J, et al. Facile fabrication of redox/pH dual stimuli responsive cellulose hydrogel[J]. Carbohydrate Polymers,2017,176:299−306. doi: 10.1016/j.carbpol.2017.08.085
[23]	戴宏杰. 菠萝皮渣纤维素基水凝胶的制备、表征及其性能研究[D]. 广州: 华南理工大学, 2018. DAI H J. Preparation, characterization and properties of cellulose based hydrogel from pineapple peel residue [D]. Guangzhou: South China University of Technology, 2018.
[24]	中华人民共和国国家卫生和计划生育委员会. GB 5009.237-2016 食品安全国家标准食品pH的测定[S]. 北京: 中国标准出版社, 2016. National Health and Family Planning Commission of the People’s Republic of China. GB 5009.237-2016 National food safety standards—determination of pH value of food[S]. Beijing: Standards Press of China, 2016.
[25]	中华人民共和国国家卫生和计划生育委员会. GB 5009.228-2016 食品安全国家标准食品中挥发性盐基氮的测定[S]. 北京: 中国标准出版社, 2016. National Health and Family Planning Commission of the People’s Republic of China. GB 5009.228-2016 National standard for food safety—determination of volatile base nitrogen in food[S]. Beijing: Standards Press of China, 2016.
[26]	中华人民共和国国家卫生和计划生育委员会. GB 2707-2016 食品安全国家标准鲜(冻)畜、禽产品[S]. 北京: 中国标准出版社, 2016. National Health and Family Planning Commission of the People's Republic of China. GB 2707-2016 National standard for food safety—fresh (frozen) livestock and poultry products[S]. Beijing: Standards Press of China, 2016.
[27]	MA J Z, LI X Y, BAO Y. Advances in cellulose-based superabsorbent hydrogels[J]. RSC Advances,2015,5(73):59745−59757.
[28]	JIANG G Y, HOU X Y, ZENG X D, et al. Preparation and characterization of indicator films from carboxymethyl-cellulose/starch and purple sweet potato (Ipomoea batatas (L.) Lam) anthocyanins for monitoring fish freshness[J]. International Journal of Biological Macromolecules,2019,143:359−372.
[29]	ZHANG J J, ZOU X B, ZHAI X D, 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. doi: 10.1016/j.foodchem.2018.08.041
[30]	郇延军, 许伟, 赵雅娟, 等. 冷鲜肉品质评价指标的探讨[J]. 食品科学,2012,33(21):107−110. [HUAN Y J, XU W, ZHAO Y J, et al. Study on quality evaluation index of chilled meat[J]. Food Science,2012,33(21):107−110.
[31]	付丽, 高雪琴, 胡晓波, 等. 保鲜盒包装冷鲜牛肉贮藏期间品质及菌相变化[J]. 食品研究与开发,2019,40(14):35−41. [FU L, GAO X Q, HU X B, et al. Changes of quality and bacteria phase of chilled beef packed in crisper during storage[J]. Food Research and Development,2019,40(14):35−41.
[32]	刘欢, 刘文, 杨斯, 等. 表面荧光法无损检测牛肉的新鲜度[J]. 中国食品学报,2019,19(7):234−240. [LIU H, LIU W, YANG S, et al. Nondestructive testing of beef freshness by surface fluorescence method[J]. Journal of Chinese Institute of Food Science and Technolog,2019,19(7):234−240.
[33]	BAMBANG K, ARJUN N. On-package dual sensors label based on pH indicators for real-time monitoring of beef freshness[J]. Food Control,2017,82:91−100. doi: 10.1016/j.foodcont.2017.06.028
[34]	李志成, 傅忙娟, 岳田利, 等. 羊肉新鲜度与其挥发性有机化合物之间的关系研究[J]. 现代食品科技,2015,31(9):301−308. [LI Z C, FU M J, YUE T L, et al. Study on the relationship between mutton freshness and volatile organic compounds[J]. Modern Food Science and Technology,2015,31(9):301−308.
[35]	ZHAI X D, SHI J Y, ZOU X B, 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. doi: 10.1016/j.foodhyd.2017.02.014
[36]	孙武亮. 花青素基纳米纤维标签的制备及可视化监测羊肉新鲜度[D]. 呼和浩特: 内蒙古农业大学, 2020. SUN W L. Preparation of anthocyanin based nanofiber label and visual monitoring of mutton freshness[D]. Huhhot: Inner Mongolia Agricultural University, 2020.
[37]	张雪娇. 一种牛肉新鲜度指示卡的制作与应用研究[D]. 南京: 南京农业大学, 2018. ZHANG X J. Production and application research of beef freshness indicator card[D]. Nanjing: Nanjing Agricultural University, 2018.

[1]	LI Suixin, HUO Yunlei, WU Yunpeng, LI Jiahui, CHEN Bo, WANG Yan. Preparation,Characterization and Adsorption Properties of Hydrophilic Syringostrobin Molecularly Imprinted Microspheres[J]. Science and Technology of Food Industry, 2021, 42(5): 72-77,92. DOI: 10.13386/j.issn1002-0306.2020050050
[2]	YAN Xiang, ZHANG Shao-fei, WANG Du-liu, PEI Ping, WANG Wen-jian, LI Juan, LI Fei, ZHAO Yan-xia. Study on Preparation of Activated Carbon from Soybean Straw and Its Adsorption Performance on Cu²⁺[J]. Science and Technology of Food Industry, 2021, 42(1): 68-74. DOI: 10.13386/j.issn1002-0306.2019080216
[3]	ZHOU You-quan, TANG Ting-fan, CHENG Hao, HUANG Fang-li, TIAN Yu-hong. Study on Adsorption Properties of Chitosan for Tannic Acid in Sucrose Solution[J]. Science and Technology of Food Industry, 2020, 41(3): 12-15,21. DOI: 10.13386/j.issn1002-0306.2020.03.003
[4]	WU Chun, SUN Tian-yi, MA Lin. Evaluation of Adsorption Property of Modified Magnetic Chitosan to Carmine[J]. Science and Technology of Food Industry, 2020, 41(1): 25-31,37. DOI: 10.13386/j.issn1002-0306.2020.01.005
[5]	CAI Hong-mei, MENG Wen-jing. Preparation of molecularly imprinted polymer foam and selective adsorption and separation of cyhalothrin[J]. Science and Technology of Food Industry, 2017, (22): 46-50. DOI: 10.13386/j.issn1002-0306.2017.22.010
[6]	ZHANG Nai-pian, WANG Cheng-ming, AO Wen-fang, LI Ke-chao, BAI Juan. Preparation and characterization of phytic acid molecularly imprinted polymer and its adsorption performance[J]. Science and Technology of Food Industry, 2017, (17): 75-79. DOI: 10.13386/j.issn1002-0306.2017.17.015
[7]	CHEN Xi, KUANG Ying, XIAO Man, WU Kao, YAN Wen-li, JIANG Fa-tang, HUANG Jing. Study on adsorption of plant polysaccharide aerogels[J]. Science and Technology of Food Industry, 2017, (11): 96-101. DOI: 10.13386/j.issn1002-0306.2017.11.010
[8]	ZHANG Xin-lin, LONG Wei, YU Shu-juan, YANG Yong-jun, ZHU Si-ming. Adsorption performance and kinetics of macroporous resin on sugarcane molasses pigments[J]. Science and Technology of Food Industry, 2015, (22): 111-114. DOI: 10.13386/j.issn1002-0306.2015.22.014
[9]	TANG Yi-wei, GAO Zi-yuan, GAO Jing-wen, WEI Li-qiao, LAN Jian-xing, LI Yi, GAO Xue, ZHANG De-fu, LI Jian-rong. Study on preparation and adsorption properties of pymetrozine molecularly imprinted polymers[J]. Science and Technology of Food Industry, 2015, (05): 91-94. DOI: 10.13386/j.issn1002-0306.2015.05.010
[10]	Study on the adsorption performance of molecular imprinting cross-linked chitosan resin on cadmium[J]. Science and Technology of Food Industry, 2013, (07): 126-129. DOI: 10.13386/j.issn1002-0306.2013.07.088

Supplements (0)

Cited By

Cited by

Periodical cited type(3)

1.	肖曼青，李芳，王展，沈汪洋. 物理改性对荞麦蛋白结构和理化特性的影响. 食品研究与开发. 2025(01): 98-105 .
2.	甘传发，郭金英，白周亚. 姜黄素与蛋白质相互作用研究进展. 中国调味品. 2023(02): 199-204 .
3.	张旭，卢娜，李兆杰，薛勇，袁诗涵，薛长湖，唐庆娟. 姜黄素光动力对牡蛎脂质氧化水解酶的影响. 食品工业科技. 2020(24): 1-6+12 . 本站查看