Classification of Freshness Levels and Prediction of Changes in Evolution of NH3 and H2S Gases from Chicken Meat during Storage at Room Temperature

Abstract

Chicken meat has a high nutrient content. However, its quality is easy to be degraded. The degradation is normally characterized by the formation of metabolite gases (NH3 and H2S) as deterioration indicators. Sensors detect phenomena better than human senses. This study aimed to classify meat quality based on gas formation during meat storage. In addition, a kinetics model of gas changes was determined. The gases were detected using a set of equipment consisting of Raspberry Pi and Metal-Oxide-Semiconductor (MOS) gas sensors. Samples were put in a 10 x 10 x 10 (cm) black container. MOS sensors were put inside the box to detect the gases at room temperature for 24 hours, with data collection being recorded every hour. Obtained data were then analyzed using Principle Component Analysis (PCA) for quality classification. The study showed that the quality of chicken meat was classified into three groups with a total variance of more than 95%. PC1 explained 88.2%, and PC2 explained 9.0%. The constant rate of H2S and NH3 changes followed the first-order kinetics with a constant rate of 0.2641 and 0.2925, respectively. The equation for H2S and NH3 changes were Ct=1.70 e0.2641 t and Ct=1.00 e0.2925 t, respectively. Keywords: Chicken meat, Freshness, H2S gas, NH3 gas, Sensor

IoT-Enabled Electronic Nose System for Beef Quality Monitoring and Spoilage Detection

“…In this research, we used the IoT-enabled e-nose system to monitor the VOCs emissions of raw beef to identify the levels that correspond to spoilage by correlating the e-nose readings with the conventional plate count results. When beef undergoes spoilage, the biochemical and physiochemical activities result in the production of amino acids, causing the meat to be vulnerable to microbial activities and growth [46]. As a result, volatile compounds such as CO 2 , NH 3 , and H 2 S are produced.…”

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“…Rata-rata hasil menunjukkan PC 1 lebih dominan daripada PC 2. Hasil yang sama juga ditunjukkan pada penelitian Nastiti et al, (2022) yang berhasil mengelompokkan tingkat kesegaran daging ayam. Dari Gambar 4, dapat dilihat bahwa berdasarkan degradasi warna, umur simpan atau lamanya waktu penyimpanan sampel cabai rawit menempati tiga kelompok yang berbeda untuk sampel yang disimpan secara MAP pada suhu 15°C, dan dua kelompok yang berbeda untuk sampel yang disimpan secara kontrol.…”

Gases in Food Production and Monitoring: Recent Advances in Target Chemiresistive Gas Sensors

“…Meat spoilage is a metabolic process that alters the organoleptic properties of meat and is not acceptable for use or human consumption. If favorable conditions are provided for the spoilage process, such as increased humidity, low oxygen, and low temperatures, these are ideal conditions for the growth of microbes [48,49]. When microbes grow and damage meat, poultry, and fish products, volatile nitrogen-containing compounds are produced in large amounts.…”

“…The blood circulation of the animal stops after the slaughter process, in addition to the respiratory system, so the meat undergoes the anaerobic glycolysis process, which lowers the pH, and autolysis of protein produces amino acids that make the meat vulnerable to microbial spoilage. This is followed by the formation of volatile compounds such as H 2 S and NH 3 gases, the most known compounds with a pungent odor [48]. Therefore, the concentrations of H 2 S and NH 3 are the main indicators used to determine the freshness of meat during storage periods.…”