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设计一种基于龙头种子粘液/阿斯特拉加勒斯菌和维奥拉xwittrockiana的新鲜度包装阵列,以快速和灵敏地选不同的肉切片

Zolaikha Rasouli¹, Raouf Ghavami¹

¹Chemometrics Laboratory, Department of Chemistry, Faculty of Science, University of Kurdistan, P. O. Box 416, Sanandaj, 66177-15175, Iran.

International journal of biological macromolecules

|December 11, 2025

概括

这项研究开发了pH敏感的包装膜,用于各种肉切片. 这些膜检测到氨,使得精确的新鲜度评估和扩展之前的单切分析.

科学领域:

食品科学与技术食品科学与技术
材料科学材料科学材料科学
化学工程是化学工程的重要组成部分.

背景情况:

以前的食品包装研究集中在单个肉片上,限制了全面的新鲜度监测.
开发先进的包装,可以在各种肉中区分新鲜度,这对食品安全至关重要.

研究的目的:

设计新型的pH敏感包装膜,其中包含DsHSM-PEG200/Gly/AGG和各种香草提取物.
评估这些先进的包装膜的光学,物理和形态特性.
为了评估肉新鲜度评估的片的氨检测能力.

主要方法:

使用DsHSM-PEG200/Gly/AGG与香草提取物 (AoDTMCPRP,AoM®RBP,AoDPPVP,AoM®YPWP) 混合制造pH敏感膜.
使用UV可见,FT-IR和XRD进行光学和结构分析.
物理性质的评估,包括抗拉强度 (TS),破裂时的延长 (EAB%),水分含量 (MC%) 和水溶性 (WS%).
对氨 (NH3) 检测特异性的评估,以表示新鲜度.

主要成果:

所有的潘西提取物都表现出显著的pH敏感度,这对于新鲜度指标至关重要.
FT-IR通过结合证实了薄膜的制造;XRD表明DsHSM和潘西提取物增加了无形性.
增加DsHSM含量使拉伸强度 (TS) 从2.35MPa提高到2.53MPa,并使破裂时的延伸率 (EAB%) 从44.34%降低到34.96%.
潘西提取物进一步提高了薄膜强度,AoDTMCPRP产生了最高的TS增加 (3.17至4.06MPa).
含水率 (MC%) 在21.19-25.16%之间,水溶性 (WS%) 在22.42-29.69%之间.
开发的包装阵列表现出特定的氨检测,以通过化学计量有效评估肉的新鲜度.

结论:

开发的pH敏感薄膜,富含松提取物,为监测各种肉片的新鲜度提供了一个有希望的解决方案.
薄膜检测氨的能力提供了一个可靠的,视觉指标的破坏.
这项研究将食品包装能力扩展到单个产品分析之外,增强食品安全和质量控制.

关键词:

化学测量化学测量化学测量电影电影电影电影新鲜度数组是一个新鲜度数组.肉类肉类肉类潘西 (Pansy) 的意思是腐烂的破坏性

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