State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MOA; Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Weigang 1#, 210095, Nanjing, PR China.
College of Food Science and Technology, Nanjing Agricultural University, China.
Food Chem. 2024 Dec 15;461:140905. doi: 10.1016/j.foodchem.2024.140905. Epub 2024 Aug 21.
Leveraging blackcurrant anthocyanin (BC) as an indicator and carboxymethyl cellulose (CMC), gum xanthan (GX), and citric acid (CA) as film fabricating materials, an innovative amine-responsive beef freshness intelligent film, known as CGC-BC, was successfully created. It was found that the physical characteristics, sensitivity to the biogenic amine reaction, and original color of the film were all highly influenced by the pH of the film-forming solutions. The film's freshness monitoring ability was assessed at 4, 25, and 35 °C, and various color changes were employed to monitor beef deterioration. ΔE values and the visual color difference of the low-concentration (SCG-BC-0.08 and SCG-BC-0.16) ammonia-sensitive indicator films demonstrated significant color changes than the high-concentration (SCG-BC-0.24 and SCG-BC-0.32) films. The films biodegradation (37.16 to 51.49%) ability was enhanced with increase in the proportions of BC. As the TVB-N and pH values of beef increased with the different temperatures and time and different color changes were observed from red to pink, black to brown, and yellow.
利用黑加仑花色苷（BC）作为指示剂，羧甲基纤维素（CMC）、黄原胶（GX）和柠檬酸（CA）作为成膜材料，成功制备了一种创新性的胺响应牛肉新鲜度智能膜，称为 CGC-BC。研究发现，成膜溶液的 pH 值高度影响膜的物理特性、对生物胺反应的敏感性和原始颜色。在 4、25 和 35°C 下评估了该膜的新鲜度监测能力，并采用各种颜色变化来监测牛肉变质。低浓度（SCG-BC-0.08 和 SCG-BC-0.16）氨敏指示剂膜的ΔE 值和视觉色差比高浓度（SCG-BC-0.24 和 SCG-BC-0.32）膜有更明显的颜色变化。随着 BC 比例的增加，膜的生物降解能力（37.16%至 51.49%）增强。随着不同温度和时间下牛肉 TVB-N 和 pH 值的增加，观察到不同的颜色变化，从红色变为粉红色，黑色变为棕色，黄色变为棕色。
