<br>评估猪肉新鲜度的羟乙基纤维素油墨标签的时间-温度指示剂,International Journal of Biological Macromolecules

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评估猪肉新鲜度的羟乙基纤维素油墨标签的时间-温度指示剂
International Journal of Biological Macromolecules ( IF 7.7 ) Pub Date : 2024-03-11 , DOI: 10.1016/j.ijbiomac.2024.130592
Anning Song ₁ , Yanglin Wu ₁ , Chunwei Li ₁

Affiliation

猪肉在世界各地被广泛消费，现在许多消费者在购买猪肉时利用感官评价技术来判断猪肉的新鲜度。利用溴甲酚紫 (BCP) 和 N-羟基邻苯二甲酰亚胺 (NHPI) 创建变色墨水标签，以帮助消费者更好、更快速地确定存储期间猪肉的新鲜度。该墨水易于制备，并且可以使用丝网印刷技术轻松转移到 A4 纸上。这项研究深入探讨了羟乙基纤维素 (HEC) 对油墨功能特性的影响，以提高印刷性能。实验表明，1%质量分数的HEC改善了触变性，促进了油墨在A4纸上的均匀分布，扫描电子显微镜证实了这一点。不同浓度的丝网印刷标签在不同温度下储存时显示出不同的颜色变化率，表明它们评估猪肉新鲜度的能力。 FT-IR、实验室和稳定性测试验证了该墨水卓越的变色能力和印刷属性。使用阿伦尼乌斯方程的分析揭示了 BCP 和 NHPI 之间的显着协同效应，从而提高了墨水的灵敏度和准确性。本研究为有效监测猪肉储藏品质提供了一种切实可行的方法。

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Time-temperature indicator of hydroxyethyl cellulose ink labels for assessing pork freshness

Pork is widely consumed worldwide, and many consumers now utilize sensory evaluation techniques to determine the freshness of pork when buying it. A color-changing ink label utilizing bromocresol purple (BCP) and N-hydroxyphthalimide (NHPI) had been created to help consumers better and more rapidly determine the freshness of pork while it is stored. The ink was easy to prepare and could be readily transferred to A4 paper using screen printing technology. This study delved deeper into the impact of hydroxyethyl cellulose (HEC) on the functional properties of inks to enhance printing performance. The experiment demonstrated that a 1 % mass fraction of HEC improved thixotropy and facilitated the even distribution of ink on A4 paper, as confirmed by scanning electron microscopy. Screen-printed labels with varying concentrations displayed distinct color change rates when stored at different temperatures, indicating their capability to assess pork freshness. FT-IR, laboratory, and stability tests verified the ink's exceptional color change capabilities and printing attributes. An analysis using the Arrhenius equation revealed a substantial synergistic effect between BCP and NHPI, resulting in improved sensitivity and accuracy of the ink. This study offers a practical and feasible method to monitor the storage quality of pork effectively.

更新日期：2024-03-11

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