In this paper， pH-sensitive zein/gelatin (ZG) fiber membranes incorporated with curcumin (CUR) and/or alizarin (ALI) were prepared by electrospinning. The pH sensitivity of each ZG fiber membrane was analyzed. The influences of different pigments on the morphology， structure， heat resistance and water resistance of ZG fiber membrane were compared by scanning electron microscopy (SEM)， infrared spectroscopy (FTIR)， X-ray diffraction (XRD)， differential scanning calorimetry (DSC) and water contact angle (WCA). Furthermore， the freshness indicator effect of different ZG fiber membranes on tuna fillets stored at 4 ℃ was evaluated. The results showed that the three fiber membranes presented significant color change at pH 6-12， and the fiber diameters of CUR/ZG， ALI/ZG， and CUR/ALI/ZG were all larger than that of ZG. FTIR and XRD results showed that CUR and ALI were incorporated in the ZG protein membrane matrix through intermolecular interaction. DSC results showed that the heat resistance of CUR/ZG and CUR/ALI/ZG is lower than that of ZG， while the heat resistance of ALI/ZG is higher than that of ZG. ZG films with pigment possessed lower hydrophobicity， but still had good water resistance. Among them， CUR/ALI/ZG is more resistant to water and has a better application prospect in the indicator of fish freshness. During the first 5 days of storage， the three fiber membranes showed no obvious color changes， and then on the 6th and 7th days， the membranes showed visible color changes， indicating fish spoilage. The colorimetric results correlated well with the changes of total viable count and TVB-N during tuna storage.