张悦,王洪江,衣然,张孝聪,林玉菲.没食子酸时间温度指示器研究及其在猪肉糜贮藏中的应用[J].包装工程,2025,(5):83-91.
ZHANG Yue,WANG Hongjiang,YI Ran,ZHANG Xiaocong,LIN Yufei.Time Temperature Indicator of Gallic Acid and Its Application in Storage of Minced Pork[J].Packaging Engineering,2025,(5):83-91. |
| 没食子酸时间温度指示器研究及其在猪肉糜贮藏中的应用 |
| Time Temperature Indicator of Gallic Acid and Its Application in Storage of Minced Pork |
| 投稿时间：2024-09-29 |
| DOI：10.19554/j.cnki.1001-3563.2025.05.011 |
| 中文关键词: 没食子酸 时间温度指示器 猪肉糜 货架期 活化能 |
| 英文关键词: gallic acid time temperature indicator minced pork shelf life activation energy |
| 基金项目:黑龙江省“百千万”工程科技重大专项(2020ZX07B02);黑龙江八一农垦大学青年创新人才计划(ZRCQC201805);黑龙江八一农垦大学博士科研启动项目(XDB-2017-14) |
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| 中文摘要: |
| 目的 基于没食子酸(Gallic Acid，GA)制备一种新型时间温度指示器(Time Temperature Indicator，TTI)，能够通过调节pH值改变TTI的活化能(Ea)，并将其应用于猪肉糜货架期的监测，验证没食子酸时间温度指示器(GA TTI)的准确性。方法 通过构建TTI颜色响应的温度动力学模型和猪肉糜品质劣变指标响应的温度动力学模型，将GA TTI与猪肉糜品质劣变活化能相匹配，然后进行变温贮藏，观察GA TTI的颜色变化与猪肉糜品质劣变的匹配性。结果 GA TTI能根据食品品质劣变产生变色响应，且变色过程不可逆;pH值为6.5~8.0时，GA TTI的Ea为27.40~79.92 kJ/mol，根据猪肉糜色差(ΔE)值、pH值、挥发性盐基氮(Total Volatile Base Nitrogen，TVB-N)值、硫代巴比妥酸(Thiobarbituric Acid Reactive Substance，TBARS)值、菌落总数和假单胞菌计算得出的Ea分别为69.54、69.53、79.13、84.86、55.97、50.77 kJ/mol;pH值为6.5的GA TTI与猪肉糜的TVB-N值计算得到的Ea最匹配，故将pH=6.5的GA TTI与猪肉糜进行变温贮藏，结果表明pH=6.5的GA TTI的ΔE值变化趋势与猪肉糜TVB-N值变化趋势相似。结论 该GA TTI指示猪肉糜在贮藏过程中的品质变化较为准确，能够为消费者判断猪肉糜的新鲜度提供依据。 |
| 英文摘要: |
| The work aims to develop a gallic acid (GA) based novel Time Temperature Indicator (TTI) which can change its activation energy (Ea) by adjusting the pH value, apply it to monitor the shelf life of minced pork and verify its accuracy. By constructing temperature kinetic models of the color response of TTI and quality deterioration indicators of minced pork, the Ea of GA TTI was matched with that of the quality deterioration of minced pork. Then, variable temperature storage was conducted to observe the matching of the color change of GA TTI with the quality deterioration of minced pork. The GA TTI could produce a color change response according to the quality deterioration of food, and the color change process was irreversible. When the pH value was 6.5-8.0, the Ea of GA TTI was 27.40-79.92 kJ/mol. The Ea values calculated based on the ΔE, pH value, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), total colony count and pseudomonas of minced pork were 69.54, 69.53, 79.13, 84.86, 55.97 and 50.77 kJ/mol, respectively. The Ea value calculated based on the TVB-N value of minced pork was the most consistent with that of GA TTI at pH 6.5. Therefore, the GA TTI at pH 6.5 was stored under variable temperature with minced pork. The results showed that the trend of color difference value change of GA TTI at pH 6.5 was similar to that of the TVB-N value of minced pork. The GA TTI can accurately indicate the quality change of minced pork during storage and provide a basis for consumers to judge the freshness of minced pork. |
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