基于天然色素的智能薄膜在肉类总挥发性碱性氮（TVB-N）含量检测中的应用：系统评价。

Smart films fabricated from natural pigments for measurement of total volatile basic nitrogen (TVB-N) content of meat for freshness evaluation: A systematic review.

机构信息

School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China.

School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China; Department of Food Technology, Faculty of Agricultural Technology and Fish Sciences, Alneelain University, P. O. Box 12702, Khartoum, Sudan.

出版信息

Food Chem. 2022 Dec 1;396:133674. doi: 10.1016/j.foodchem.2022.133674. Epub 2022 Jul 12.

DOI:10.1016/j.foodchem.2022.133674

PMID:35905557

Abstract

Major databases were searched from January 2012 to August 2021 and 54 eligible studies were included in the meta-analysis to estimate the overall mean of total volatile basic nitrogen (TVB-N) in meat. The mean of TVB-N was 24.96 mg/100 g (95 % CI:23.10-26.82). The pooled estimate of naphthoquinone, curcumin, anthocyanins, alizarin and betalains were 25.98 mg/100 g (95 %CI:19.63-32.33), 30.03 mg/100 g (95 %CI: 24.15-35.91), 24.92 mg/100 g (95 %CI: 22.55-27.30), 23.37 mg/100 g (95 %CI:19.42-27.33) and 19.50 mg/100 g (95 %CI:17.87-21.12), respectively. Meanwhile, subgroups based on meat types showed that smart film was most used in aquatic products at 27.19 mg/100 g (95 %CI:24.97-29.42), followed by red meat at 19.69 mg/100 g (95 %CI:17.44-21.94). Furthermore, 4 °C was the most storage temperature used for testing the performance of smart films at 25.48 mg/100 g (95 %CI:23.05-27.90), followed by storage at 25 °C of 25.65 mg/100 g (95 %CI:22.17-29.13). Substantial heterogeneity was found across the eligible studies (I = 99 %, p = 0.00). The results of the trim-and-fill method demonstrated publication bias was well controlled.

摘要

从 2012 年 1 月到 2021 年 8 月，主要数据库被搜索，共有 54 项符合条件的研究被纳入荟萃分析，以估计肉中总挥发性碱性氮（TVB-N）的总体平均值。TVB-N 的平均值为 24.96mg/100g（95%CI：23.10-26.82）。萘醌、姜黄素、花青素、茜草素和甜菜红素的合并估计值分别为 25.98mg/100g（95%CI：19.63-32.33）、30.03mg/100g（95%CI：24.15-35.91）、24.92mg/100g（95%CI：22.55-27.30）、23.37mg/100g（95%CI：19.42-27.33）和 19.50mg/100g（95%CI：17.87-21.12）。同时，基于肉类类型的亚组显示，智能薄膜在水产品中使用最多，为 27.19mg/100g（95%CI：24.97-29.42），其次是红肉，为 19.69mg/100g（95%CI：17.44-21.94）。此外，4°C 是测试智能薄膜性能时最常用的储存温度，为 25.48mg/100g（95%CI：23.05-27.90），其次是 25°C 下的 25.65mg/100g（95%CI：22.17-29.13）。符合条件的研究之间存在大量异质性（I=99%，p=0.00）。trim-and-fill 方法的结果表明，发表偏倚得到了很好的控制。