The fabrication and kinetic modeling of a new time–temperature label based on paraffin wax and black carrot anthocyanin for monitoring fish products,Analytical Methods

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The fabrication and kinetic modeling of a new time–temperature label based on paraffin wax and black carrot anthocyanin for monitoring fish products
Analytical Methods ( IF 2.7 ) Pub Date : 2020/01/07 , DOI: 10.1039/c9ay02410g
Roonak Amiri _{1,

2,

3,

4,

5} , Homeyra Piri _{1,

2,

3,

4,

5} , Mohsen Akbari _{4,

5,

6,

7,

8} , Golshan Moradi _{1,

2,

3,

4,

5}

Affiliation

This study was conducted to fabricate and model a time–temperature label (TTL) based on paraffin wax and black carrot anthocyanin for monitoring fish products. A polar homogeneous wax was prepared using water, liquid paraffin, paraffin gel, cetyl alcohol, and citric acid. The prepared polar solid homogeneous wax was positioned on a paper smeared with pH-sensitive anthocyanin. The wax melted after being heated and flowed on pH-sensitive anthocyanin. The pH-sensitive anthocyanin smoothly showed color changes after contacting with wax. The efficiency of TTL was evaluated in the samples of farmed rainbow trout slices. Thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N), and sensory analyses were evaluated at the temperatures of −5, 5, 15, and 25 °C. The obtained values for TBARS, TVB-N, and color changes were plotted vs. time for all the temperatures and finally modeled by the Arrhenius equation, and activation energy values (E_a) were calculated. The fabricated TTL did not show color changes at the temperatures of −5 and 5 °C, but it showed color changes at the temperatures of 15 and 25 °C. The values of TBARS and TVB-N were significantly higher and the data for sensory analyses were smaller for the samples stored at the temperatures of 15 and 25 °C compared to those for the samples stored at −5 and 5 °C (P < 0.05). The obtained value for E_a (118.622 kJ mol⁻¹) was in the required range for quality indices in fish products. In conclusion, the fabricated TTL shows color changes at higher temperatures parallel to higher TBARS and TVB-N and lower sensory panels.

中文翻译：

基于石蜡和黑胡萝卜花青素的新型时温标记物的制备和动力学建模

进行这项研究是为了制作和建模基于石蜡和黑胡萝卜花色苷的时温标签（TTL），以监控鱼产品。使用水，液体石蜡，石蜡凝胶，鲸蜡醇和柠檬酸制备极性均质蜡。将制备的极性固体均质蜡置于涂有pH敏感花青素的纸上。蜡在加热后熔化并在对pH敏感的花青素上流动。pH敏感的花青苷与蜡接触后，平滑地显示出颜色变化。在养殖虹鳟鱼片的样品中评估了TTL的效率。在-5、5、15和25°C的温度下评估了硫代巴比妥酸反应性物质（TBARS），总挥发性碱性氮（TVB-N）和感官分析。绘制了获得的TBARS，TVB-N和颜色变化的值所有温度下的时间随时间变化，最后通过Arrhenius方程建模，并计算出活化能值（E _a）。制成的TTL在-5和5°C的温度下未显示颜色变化，但在15和25°C的温度下显示颜色变化。与在-5和5°C下保存的样品相比，在15和25°C下保存的样品的TBARS和TVB-N值显着更高，而感官分析的数据更小（P <0.05 ）。E _a的获得值（118.622 kJ mol ^-1）在鱼产品质量指标的要求范围内。总之，与较高的TBARS和TVB-N以及较低的感官面板平行，制成的TTL在较高温度下显示颜色变化。

更新日期：2020-02-13

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