Monitoring the Freshness of Tuna with Bromothymol Blue/Zein Indicator Label

doi:10.7506/spkx1002-6630-20201111-110

FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (19): 226-233.doi: 10.7506/spkx1002-6630-20201111-110

• Packaging & Storage • Previous Articles

Monitoring the Freshness of Tuna with Bromothymol Blue/Zein Indicator Label

ZHANG Xinghui, LI Tingting, LI Jianrong, YU Xinrui, MEI Jialin, XU Yuchen, XIE Jing, WANG Hong, WANG Mingli, SHEN Zhaohua, GUO Xiaohua, LAO Minjun, ZHOU Xiaomin, YU Jianyang

(1. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; 2. College of Life Science, Dalian Minzu University, Dalian 116600, China; 3. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 4. Penglai Jinglu Fishery Co., Ltd., Yantai 265600, China; 5. Shandong Meijia Group Co., Ltd., Rizhao 276800, China; 6. Zhejiang Xingye Industrial Group Co., Ltd., Zhoushan 316120, China; 7. Key Laboratory of Frozen Prepared Marine Foods Processing, Ministry of Agriculture and Rural Affairs, Rongcheng Taixiang Food Co., Ltd., Weihai 264309, China)

Published:2021-11-12

Abstract

Abstract: In recent years, more and more attention has been paid to smart colorimetric membranes for detection of food freshness. In this work, a new smart colorimetric label made from bromothymol blue (BTB) and zein (ZN) was developed by electrospinning to monitor the freshness of tuna fillets. The color of BTB changed obviously in the pH range of 5–12, thus making the indicator label a sensitive pH sensor. The morphology and structure of BTB/ZN nanofiber indicator labels prepared with different amounts of BTB were characterized by field emission scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and differential scanning calorimetry (DSC). Then, the performance of the indicator label prepared under the optimized condition was evaluated by applying it to real samples. The results showed that the microstructure of BTB/ZN nanofiber membranes was good, and BTB was well combined with ZN without destroying their structures. The indicator label with 4% BTB was the most sensitive to reflect freshness changes of tuna. There was a significant correlation between the color of the indicator label and the total volatile basic nitrogen (TVB-N) content of tuna meat, which proves that BTB/ZN indicator label can effectively monitor the freshness of tuna fillets.

Key words: electrospinning; tuna; zein; bromothymol blue; indicator label

CLC Number:

TS254.7

ZHANG Xinghui, LI Tingting, LI Jianrong, YU Xinrui, MEI Jialin, XU Yuchen, XIE Jing, WANG Hong, WANG Mingli, SHEN Zhaohua, GUO Xiaohua, LAO Minjun, ZHOU Xiaomin, YU Jianyang. Monitoring the Freshness of Tuna with Bromothymol Blue/Zein Indicator Label[J]. FOOD SCIENCE, 2021, 42(19): 226-233.

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Monitoring the Freshness of Tuna with Bromothymol Blue/Zein Indicator Label

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