Study On Natural Pigment Indicator Labels For Venison Freshness Detection

For food,freshness is one of the most important factors affecting its safety quality.The freshness of food directly affects the quality and safety of food,and directly affects the profit of its sales.The food freshness indicator label is a new and widely used method as a method for indicating the freshness of the food,which is more accurate than the visual inspection,is more convenient than the conventional methods such as the physical analysis method,and does not need to destroy the structure of the food itself.Among the many types of food freshness indicator labels,the pH indicator-based freshness indicator is the most widely used and most mature food freshness indicator label compared to the food freshness indicator label commonly found on the market.In this paper,natural plant pigment is used as the pH indicator,and the chitosan/cassava starch composite film is used as the substrate of the indicator label,and the freshness indicator label is prepared for the jujube freshness judgment.The pigments(Sumu,comfrey,purple cabbage,purple sweet potato,red heart radish)were extracted from five raw materials.After the color development experiment,purple cabbage pigment and hematoxylin pigment were used for pigment stability analysis.The research indicated that purple cabbage pigment and hematoxylin The ambient temperature of the pigment increased to 60?,and the residual rate of the pigment decreased significantly to 77.66%and 87.56%,respectively;the pigment stability was better under acidic conditions;the long-term irradiation of ultraviolet light and sunlight accelerated the decrease of absorbance,among which ultraviolet light Most notably,after 5 hours of irradiation,the residual rates of purple cabbage pigment and hematoxylin pigment were 74.62%and 72.59%,respectively.The overall pigment stability and economic benefit were better.The chitosan tapioca starch was used to prepare the purple cabbage blue freshness indicator label of 5%,10%,20%and 40%of the film-forming substrate weight in a ratio of 1:1,showing that there is a good relationship between the pigment and the film-forming substrate.Compatibility,indicating that the mechanical properties of the label are improved,the tensile strength is 10.17 MPa at a concentration of 20%,and the elongation at break at a concentration of 40%reaches 23.56%.Different concentrations of purple cabbage indicator label were applied to the freshness indication of venison at 4?,and the sensory score of venison,total bacteria,pH value,volatile base nitrogen(TVB-N),thiobar The correlation between the determination of the rate of loss of the acid(TBA)and the juice loss rate and the label color difference was investigated.The results showed that 40%concentration of purple cabbage natural pigment was used as the pH indicator,and the chitosan/cassava starch composite film was used as the substrate of the indicator label.The prepared food freshness indicator label was sensitive to the freshness change of venison.The instructions are accurate,safe and reliable.