肉品新鲜度智能指示标签的形成分类与机制研究进展

Research progress on the formation, classification and mechanism of meat freshness intelligent indicator label

中文关键词:  智能指示标签  肉品  新鲜度  颜色

英文关键词:intelligent indicator label  meat  freshness  colour

中文摘要:

      生鲜肉品在流通环境中易受到微生物、酶以及物理、化学等作用使其腐败变质, 而消费者只能根据包装日期和有效期来判定肉品的新鲜度及安全性, 对肉品在贮藏运输过程中所发生的质量变化, 不能准确判定。智能指示标签技术恰恰能够更加清晰直观地实时监测肉品的新鲜程度。本文正是在智能指示标签概述的基础上, 以肉品智能指示标签的分类形式为切入点, 阐述不同类型指示标签的工作原理、应用优势以及新鲜度信息的表达形式, 并从pH响应机制、硫化氢敏感机制、生物胺传感机制、酸性气体敏感机制以及微生物生态感应机制等方面深入论述智能指示标签在表征肉品新鲜程度上的内在机制, 以期为提升现代智能包装以及基于肉品智能指示标签的研究与创新提供理论参考。

英文摘要:

      Fresh meat in the circulation environment may deteriorate through growth of microorganisms, changes caused by enzymes, physics and chemistry reactions. However, consumers can only judge the freshness and safety of meat and meat products according to the packaging date and expiration date, and can not accurately judge the quality changes of meat during storage and transportation. Intelligent labeling technology can precisely monitor the freshness of meat and meat products in real time more clearly and intuitively. On the basis of the overview of intelligent indicator labels, this paper took the classification forms of intelligent indicator labels for meat as the breakthrough point, expounded the working principle, application advantages and expression forms of different types of indicator labels. Furthermore, discussed the internal mechanism of intelligent indicator label in characterizing meat freshness from the aspects of pH response mechanism, hydrogen sulfide sensitivity mechanism, biogenic amine sensing mechanism, acid gas sensitivity mechanism and microbial ecological sensing mechanism, which provided a theoretical reference for upgrading modern intelligent packaging and innovation based on intelligent indicator labels for meat and meat products.