Development of Colorimetric On-package Indicator for Monitoring of Chicken Meat Freshness during Refrigerated Storage (4±1°C)

Soni, Arvind; Mendiratta, S. K.; Talukder, Suman; Kumar, Rajiv; Chand, Sagar; Jaiswal, Rohit Kumar

doi:10.30954/2277-940x.10.2018.16

Cited by 11 publications

(6 citation statements)

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“…Huang et al (2011) also reported increase in total psychrophilic count of boneless and skinless broiler chicken meat at 4 ℃ from 4.27 log 10 CFU/g on 0 d to 6.29 log 10 CFU/g on 9 th day. Likewise, Soni et al (2018) and Talukder et al (2017) also reported increase in APC and psychrophilic count during refrigeration storage study of chicken while correlating with colour changes in TTIs and quality indicators.…”

Section: Simulation Of Meat Quality Parameter With Change In Tti Colo...mentioning

confidence: 73%

“…As refrigerated storage period increased, metmyoglobin accumulation in meat tissue increased consistently causing decreased redness and increased yellowness (Sahoo and Anjaneyulu, 1997). The decreased a value and increased b value during storage were also reported by Soni et al (2018) and Talukder et al (2017) whereas Saucier et al (2000) observed a significant increase in b value in stored poultry meat.…”

Section: Simulation Of Meat Quality Parameter With Change In Tti Colo...mentioning

confidence: 76%

“…At 25 ± 1 ℃ and 35 ± 1 ℃, TVBN content was investigated more than normal meat safety index (20 mg/100 g) during final stages of colour alterations of TTI indicating microbial spoilage and quality deterioration in meat thereby causing unfit for consumption. Soni et al (2018), Talukder et al (2017), andZhang et al (2012) also reported significant increased TVBN values for chicken meat stored under refrigeration but values did not exceed 20 mg/100 g, which is indicative limit for deterioration (Rosen, 1957).…”

Section: Simulation Of Meat Quality Parameter With Change In Tti Colo...mentioning

confidence: 89%

“…Niewiarowicz et al (1978) reported similar observation of increased free amino acids ranging from 70 to 130 mg/100 g during refrigerated storage of chicken for six days. Likewise, Soni et al (2018) elucidated the increased free amino acids content in chicken meat from 61.53 to 126.93 during storage study of refrigerated chicken for seven days.…”

Section: Simulation Of Meat Quality Parameter With Change In Tti Colo...mentioning

confidence: 99%

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Application of Lipase Based Enzymatic Time Temperature Indicator (TTI) as Quality Marker for Frozen Chicken Meat

Jaiswal

Mendiratta

Talukder

et al. 2020

FSTR

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Lipase based enzymatic TTI was prepared using tricaprylin as substrate to monitor thermal abuse history of frozen chicken meat during supply chain. TTI showed an irreversible distinct colour change from initial green to intermediate orange to final red during temperature abuse with corresponding decrease in pH of TTI solution from 8.11 to 6.93 and 5.75, respectively. Temperature dynamicity of TTI on kinetic parameters was derived through Arrhenius equation and activation energy (Ea) of TTI was calculated as 50.94 kJ/mol. At different temperature abuse conditions viz. 5 ± 1 ℃, 15 ± 1 ℃, 25 ± 1 ℃, and 35 ± 1 ℃, quantitative changes in various parameters of chicken meat were evaluated and correlated with distinct colour response of TTI. The results showed significant correlation of parameters with colour changes in TTI at 35 ± 1 ℃, insignificant correlation at 5 ± 1 ℃ and 15 ± 1 ℃ and slight correlation at 25 ± 1 ℃ indicating concurrent change in quality characteristics of frozen chicken meat on exposure to different temperature abuse conditions. Therefore, suggesting single lipase based enzymatic TTI cannot be utilized for quality marking of frozen chicken meat at different temperature abuse conditions.

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Section: Simulation Of Meat Quality Parameter With Change In Tti Colo...mentioning

confidence: 73%

Section: Simulation Of Meat Quality Parameter With Change In Tti Colo...mentioning

confidence: 76%

Section: Simulation Of Meat Quality Parameter With Change In Tti Colo...mentioning

confidence: 89%

Section: Simulation Of Meat Quality Parameter With Change In Tti Colo...mentioning

confidence: 99%

See 2 more Smart Citations

Application of Lipase Based Enzymatic Time Temperature Indicator (TTI) as Quality Marker for Frozen Chicken Meat

Jaiswal

Mendiratta

Talukder

et al. 2020

FSTR

Self Cite

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show abstract

“…4,5 A pH-sensitive colorimetric indicator film was developed to detect the change in pH induced by ammonia, amines and total volatile basic nitrogen (TVBN) from microbial spoilage activities. 2,[6][7][8] Intelligent packaging film indicator comprises synthetic or natural dye and a solid matrix. 4,9 Natural dyes in intelligent packaging, such as anthocyanin, are recently preferred because of their non-toxic properties.…”

Section: Introductionmentioning

confidence: 99%

Utilising N‐glutaryl chitosan‐based film with butterfly pea flower anthocyanin as a freshness indicator of chicken breast

et al. 2023

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A novel indicator film was produced with N‐glutaryl chitosan (ChGA) as a matrix and butterfly pea flower anthocyanin (BPA) as a dye. The synthesis of ChGA was achieved by the reaction of chitosan (Ch) and glutaric anhydride (GA), which resulted in the structural alteration of Ch, with carboxylic groups being present in ChGA. The ChGA–BPA film demonstrated higher sensitivity to changes in pH, a more compact structure, and more hydrophilic properties compared with Ch‐BPA film. The ChGA–BPA film demonstrated antioxidant and antimicrobial activity, as well as an enhanced biodegradable property. Further characterisation showed ChGA–BPA film possessed ultraviolet visible (UV–Vis) light barrier properties and was non‐toxic to cells. Lastly, when tested as packaging, the films underwent a visible colour changes from blue to yellowish‐green as chicken breast was stored at various temperatures, which correlated with an increase in nitrogen compounds, indicating the potential of this film as a smart packaging solution to monitor the freshness of chicken breast.

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Smart Freshness Indicator for Animal-Based Product Packaging: Current Status

Kaewprachu

Sai‐Ut

Rawdkuen

2022

Food Packaging: The Smarter Way

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Development of Colorimetric On-package Indicator for Monitoring of Chicken Meat Freshness during Refrigerated Storage (4±1°C)

Cited by 11 publications

References 0 publications

Application of Lipase Based Enzymatic Time Temperature Indicator (TTI) as Quality Marker for Frozen Chicken Meat

Application of Lipase Based Enzymatic Time Temperature Indicator (TTI) as Quality Marker for Frozen Chicken Meat

Utilising N‐glutaryl chitosan‐based film with butterfly pea flower anthocyanin as a freshness indicator of chicken breast

Smart Freshness Indicator for Animal-Based Product Packaging: Current Status

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