Development of a food spoilage indicator for monitoring freshness of skinless chicken breast
Development of a food spoilage indicator for monitoring freshness of skinless chicken breast
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DOI：
10.1016/j.talanta.2014.07.048
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发表时间：
2014-12-01
期刊：
影响因子：
6.1
通讯作者：
Suppakul, Panuwat
中科院分区：
文献类型：
--
作者：
Rukchon, Chompoonoot;Nopwinyuwong, Atchareeya;Suppakul, Panuwat
描述了一种具有智能包装开发潜力的比色混合pH染料指示剂，作为实时监测去皮鸡胸肉腐败变质的“化学条形码”。还研究了微生物数量与挥发性化合物含量之间的关系。该包装上的指示剂含有两组 pH 敏感染料，其中一组是溴百里酚蓝和甲基红的混合物，另一组是溴百里酚蓝、溴甲酚绿和酚红的混合物。采用二氧化碳(CO2)作为腐败代谢物，因为腐败程度与CO2增加量有关，且CO2增加量超过储存期间总挥发性碱氮(TVB-N)的水平。研究了两组指示剂溶液的特性及其对 CO2 的响应。使用动力学方法将指示标签的响应与去皮鸡胸肉腐败的变化相关联。就混合 pH 染料指示剂的总色差而言，颜色变化与去皮鸡胸肉的二氧化碳水平密切相关。对去皮鸡胸肉样品的试验已经证实，指示剂响应与微生物生长模式相关，从而能够实时监测各种恒定温度或温度波动下的腐败情况。 (C) 2014 Elsevier B.V. 保留所有权利。
A colorimetric mixed-pH dye-based indicator with potential for the development of intelligent packaging, as a "chemical barcode" for real-time monitoring of skinless chicken breast spoilage, is described. Also investigated was the relationship between the numbers of microorganisms and the amount of volatile compounds. This on-package indicator contains two groups of pH-sensitive dyes, one of which is a mixture of bromothymol blue and methyl red, while the other is a mixture of bromothymol blue, bromocresol green and phenol red. Carbon dioxide (CO2) was used as a spoilage metabolite because the degree of spoilage was related to the amount of increased CO2, and which was more than the level of total volatile basic nitrogen (TVB-N) during the storage period. Characteristics of the two groups of indicator solutions were studied, as well as their response to CO2. A kinetic approach was used to correlate the response of the indicator label to the changes in skinless chicken breast spoilage. Color changes, in terms of total color difference of a mixed-pH dye-based indicator, correlated well with CO2 levels of skinless chicken breast. Trials on skinless chicken breast samples have verified that the indicator response correlates with microbial growth patterns, thus enabling real-time monitoring of spoilage either at various constant temperatures or with temperature fluctuation. (C) 2014 Elsevier B.V. All rights reserved.