摘要
以紫甘蓝(Brassica oleracea var. capitata rubra)花青素为原料制备智能标签,探讨其在猪肉新鲜度监测中的应用效果。设置常温(25~30℃)和冷藏(4℃)2种储藏条件,通过测定猪肉的挥发性盐基氮(TVB-N)含量、pH、菌落数等新鲜度指标,并结合感官评价与色差分析,系统探究花青素智能标签的颜色变化与猪肉新鲜度之间的相关性。结果表明,随着储藏时间的延长,猪肉中TVB-N含量和菌落数均呈上升趋势。TVB-N的积累和微生物的生长代谢会导致猪肉储藏环境pH发生变化。色差分析表明,色差与TVB-N含量的拟合度高(R2>0.900 00)。紫甘蓝花青素智能标签在不同储藏温度下均能有效监测猪肉的新鲜度变化。
Anthocyanin intelligent labels were prepared using anthocyanins extracted from red cabbage(Brassica oleracea var.capitata rubra)as raw material to explore their effectiveness in monitoring the freshness of pork.Two storage conditions,room temperature(25~30℃)and refrigeration(4℃),were established;the correlation between the color change of the anthocyanin intelligent label and the freshness of pork was systematically investigated by measuring freshness indicators of pork such as total volatile basic nitrogen(TVB-N)content,pH,total viable count(TVC),combined with sensory evaluation and color difference analysis.The results showed that with the extension of storage time,both TVB-N content and TVC in pork showed an upward trend.The accumulation of TVB-N and the growth and metabolism of microorganisms led to changes in the pH of the pork storage environment.Color difference analysis indicated that the color difference had a high goodness of fit with TVB-N content(R2>0.90000).The red cabbage anthocyanin intelligent label could effectively monitor changes in the freshness of pork under different storage temperature conditions.
作者
任嘉瑜
马选颖
赵良雨
蒋浩
REN Jia-yu;MA Xuan-ying;ZHAO Liang-yu;JIANG Hao(College of Health Management,Shangluo University,Shangluo 726000,Shaanxi,China;Shaanxi“Four-Subject-One-Union”Qinling Health Food Ingredients and Walnut Industry Technology University-Enterprise Joint Research Center,Shangluo 726000,Shaanxi,China)
出处
《湖北农业科学》
2025年第8期205-211,共7页
Hubei Agricultural Sciences
基金
国家级大学生创新创业训练计划项目(202311396026)
商洛学院科研项目(20SKY012)。
