Abstract:The freshness of food has always been one of the important factors affecting food safety. In recent years, intelligent labels, which can reflect real-time internal changes of food, have gradually replaced traditional food packaging and come into view. Among them, the biogenic amine-sensitive food freshness indicator labels can characterize the freshness of food by identifying the characteristic substances such as histamine, cadaverine, putrescine and tyramine produced by enzymatic decarboxylation of amino acids in protein during meat spoilage, to achieve visual instructions to assist food managers and consumers in making accurate judgments during stages such food storage, transportation and sales. Researchers have conducted a lot of investigations on the choice of preparation materials and indicators for this type of label, and evaluated the label’s sensitivity, mechanical properties and additional functions, in order to achieve a more stable and accurate freshness indicator effect. In this paper, the basic principles and methods of bioamine-sensitive food freshness indicator labels are introduced, and their applications and research status in meat products are summarized.
