Development of a pH indicator composed of high moisture-absorbing materials for real-time monitoring of chicken breast freshness
- 162 Downloads
A colorimetric bromocresol purple dye-based pH-responsive indicator was developed to monitor the quality of chicken breast meat by direct surface contact. To prevent direct contact of the dye with the chicken breast and to improve its color change sensitivity, it was immobilized with polyvinyl alcohol and a high-absorbance material. The color of the pH indicator changes from yellow to blue and finally purple to indicate spoilage, which can be easily detected by the naked eye. The asprepared pH indicator exhibited good response to pH changes on the surface of chicken breast meat, and no migration of the dye from the indicator onto the surface of the chicken was observed. This pH indicator exhibits excellent feasibility for real-time, direct-contact monitoring of the freshness and quality of various foods.
Keywordschicken breast color change freshness indicator quality change
Unable to display preview. Download preview PDF.
- 1.Han J. A review of food packaging technologies and innovations. Innovations in food packaging 2nd Ed. Academic Press, London, UK. pp. 526–536 (2014)Google Scholar
- 7.Khan A. Effects of Processing and packaging modifications on the quality and shelf life in meats. MS thesis, Utah State University, Logan, UT, USA (2014)Google Scholar
- 11.Rokka M, Eerola S, Smolander M, Alakomi H-L, Ahvenainen R. Monitoring of the quality of modified atmosphere packaged broiler chicken cuts stored in different temperature conditions: B. Biogenic amines as quality-indicating metabolites. Food Control 15: 601–607 (2004)Google Scholar
- 13.Byrne L, Lau K, Diamond D. Development of pH sensitive films for monitoring spoilage volatiles released into packaged fish headspace. Irish J. Agr. Food Res. 42: 119–129 (2003)Google Scholar
- 18.Pearson D. Application of chemical methods for the assessment of beef quality. II. Methods related to protein breakdown. J. Sci. Food Agr. 19: 366–369 (1968)Google Scholar
- 21.Jouki M, Khazaei N. Color and oxidation changes in camel meat during storage. Int. J. Pharm. Bio. Sci. 3: 164–170 (2012)Google Scholar
- 24.Li J, Zheng F, Jiang J, Lin H, Hui G. Chinese bayberry (Myrica rubra Sieb. et Zucc.) quality determination based on an electronic nose and non-linear dynamic model. Anal. Method. 7: 9928–9939 (2015)Google Scholar