Ammonia/pH super-sensitive colorimetric labels based on gellan gum, sodium carboxymethyl cellulose, and dyes for monitoring freshness of lamb meat,International Journal of Biological Macromolecules

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Ammonia/pH super-sensitive colorimetric labels based on gellan gum, sodium carboxymethyl cellulose, and dyes for monitoring freshness of lamb meat
International Journal of Biological Macromolecules ( IF 7.7 ) Pub Date : 2024-06-17 , DOI: 10.1016/j.ijbiomac.2024.133227
Yongxin Zheng ₁ , Hengkai Gao ₁ , Ziyao Liu ₁ , Cenhao Li ₁ , Xianchao Feng ₁ , Lin Chen ₁

Affiliation

This study aimed to develop an ammonia and pH super-sensitive label by incorporating methyl red and bromothymol blue (MR-BTB, MB) into gellan gum/sodium carboxymethyl cellulose (GG/CMC-Na, GC). Furthermore, E-nose as an auxiliary tool combined with the labels to monitor meat freshness. Results showed that MB had more color change than pure MR or BTB, and the detection limit of ammonia about the MR-BTB (1:2) group was only 2.82 ppm. The addition of MB significantly increased tensile strength, moisture content, and water solubility, but decreased elongation at break and transmittance of the GC label ( < 0.05). The result of FTIR and SEM indicated the formation of hydrogen bonds and well compatibility between MB and GC. Furthermore, the color of the GC-10.0MB label was constantly obviously changing during meat storage, indicating that the GC-10.0MB label had great potential for monitoring the freshness of the lamb meat. A high correlation was found between ΔE of GC-10.0MB label and TVB-N (R = 0.9092) and pH (R = 0.9114) of meat. Interestingly, the high correlation between ΔE of GC-10.0 MB label and the response value of S2 (R = 0.7531), S6 (R = 0.9921), and S7 sensor (R = 0.8325) of E-nose was also found.

中文翻译：

基于结冷胶、羧甲基纤维素钠和染料的氨/pH超灵敏比色标签，用于监测羊肉新鲜度

本研究旨在通过将甲基红和溴百里酚蓝（MR-BTB，MB）掺入结冷胶/羧甲基纤维素钠（GG/CMC-Na，GC）中来开发氨和pH超敏感标签。此外，电子鼻作为辅助工具，结合标签来监测肉类新鲜度。结果表明，MB比纯MR或BTB有更多的颜色变化，MR-BTB（1:2）组氨的检出限仅为2.82 ppm。 MB的添加显着提高了拉伸强度、水分含量和水溶性，但降低了GC标签的断裂伸长率和透光率（<0.05）。 FTIR和SEM的结果表明MB和GC之间形成了氢键并且相容性良好。此外，GC-10.0MB标签的颜色在肉类储存过程中不断发生明显变化，表明GC-10.0MB标签在监测羊肉新鲜度方面具有巨大潜力。 GC-10.0MB 标签的 ΔE 与肉的 TVB-N (R = 0.9092) 和 pH (R = 0.9114) 之间存在高度相关性。有趣的是，GC-10.0 MB标签的ΔE与电子鼻S2（R = 0.7531）、S6（R = 0.9921）和S7传感器（R = 0.8325）的响应值之间也发现了高度相关性。

更新日期：2024-06-17

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