Quantifying of total volatile basic nitrogen (TVB-N) content in chicken using a colorimetric sensor array and nonlinear regression tool

Urmila, K. S.; Li, Huanhuan; Chen, Quansheng; Hui, Zhe; Zhao, Jiewen

doi:10.1039/c5ay00596e

Cited by 36 publications

(17 citation statements)

References 28 publications

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“…Determining the authorized amount of TVB‐N in chickens is a little difficult owing to the different methods performed for quantification of this index. For example Urmila, Li, Chen, Hui, and Zhao () and Khulal, Zhao, Hu, and Chen () considered the authorized baselines of 32 and 15 mg/g sample, respectively.…”

Section: Introductionmentioning

confidence: 99%

Effects of lactoperoxidase system‐alginate coating on chemical, microbial, and sensory properties of chicken breast fillets during cold storage

Yousefi

Farshidi²,

Ehsani³

2018

Journal of Food Safety

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The main aim of this study was to investigate the effect of alginate coating samples without lactoperoxidase system (A-L 0) and alginate coating samples containing lactoperoxidase system (LPOS) at levels of 2% (A-L 2), 4% (A-L 4), and 6% (A-L 6) on the shelf-life of chicken breast fillets. Chemical tests, including total volatile basic nitrogen (TVB-N), peroxide value (PV), pH, thiobarbituric acid reactive substances (TBARS), and free fatty acids (FFA), bacteriological tests of aerobic mesophilic bacteria (AMB), lactic acid bacteria (LAB), Pseudomonas aeruginosa, and Enterobacteriaceae and sensory analyses, including odor, transparency, color, and overall acceptability were performed. These coatings (especially A-L 6), despite the effect on decreasing the formation of TVB-N compounds (27.82 for control samples, and 21.72 mg N/100 g for A-L 6 samples) had no significant impact (p > .05) on FFA, PV, and TBARS. The LPOS-alginate coating was effective against Enterobacteriaceae, Pseudomonas aeruginosa, and aerobic mesophilic bacteria (AMB). Also, A-L 6 samples got acceptable sensory results. Overall acceptability of A-L 0 and A-L 6 samples were 3.21 6 0.36 and 6.23 6 0.38, respectively on the last day. These scores are significantly different (p < .05). Generally, results demonstrated a positive effect of alginate-LPOS coatings on shelf-life extension of chicken breast fillets during cold storage. Practical applicationsConcerning the effect of alginate coating incorporated with lactoperoxidase system on controlling the bacterial growth and improving the shelf-life of chicken breast fillets, such coating could has practical applications in increasing the food safety in meats and meat products.

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Section: Introductionmentioning

confidence: 99%

Effects of lactoperoxidase system‐alginate coating on chemical, microbial, and sensory properties of chicken breast fillets during cold storage

Yousefi

Farshidi²,

Ehsani³

2018

Journal of Food Safety

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“…The color change profiles for each component were attained by the differentiation of the sensor arrays images prior to and upon subsequent exposure of the VOCs of the products. The digital values demonstrating the variation in color profiles were evaluated via multivariate calibration …”

Section: Sensors Used In Meat Industrymentioning

confidence: 99%

“…It is attributed to the interaction between the hydroxyl and carbonyl groups of anthocyanin molecules in the black rice extract 148. Likewise, several researchers quantified TVB-N contents in meat products successively by the help of colorimetric sensors array, as it is one of core measures in evaluating meat freshness [151][152][153]. The spoilage of fish due to the presence of TVB-N was observed using a colorimetric dye-based sensor and indicator.…”

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confidence: 99%

An overview of smart packaging technologies for monitoring safety and quality of meat and meat products

et al. 2018

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The food packaging sector has experienced much development since its inception. In the past few decades, innovations in packaging sector have led to the development of smart packaging (SP) systems that carve a niche in a highly competitive food industry. SP systems have great potential for improving the shelf‐life, and safety of food products apart from their basic roles of protecting the products against unwanted biological, chemical, and physical damage and keeping them clean. Indicators and sensors, SP components, are used for real‐time monitoring of meat quality and subsequently inform the retailers and consumers about the freshness, microbiological, temperature, and shelf life status of the products. Barcodes and radio‐frequency identification tags are employed in meat packaging for real‐time information about the authenticity, and traceability of the products in the supply chain. Recently, innovations in SP technologies resulted in fast, sensitive, and effective detection, sensing, and record keeping of freshness, microbiological, and shelf life status of meat and meat products. The SP system shows promise for extensive utilization in the meat industry in response to the consumer appreciation for safe, and quality meat products, as well as their waste reduction notions. This paper gives an updated overview of ongoing scientific research, and recent technological advances that offer the perspectives of developing smart meat packaging systems that are capable of monitoring the physical, microbial, and chemical changes of the package contents from producer to the point of sale and even beyond, and remediating potential adverse reactions.

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“…TVB-N content is considered an imperative marker during evaluation of freshness of meat. TVB-N in chicken meat is mainly ammonia, trimethylamine and dimethylamine that increased with the spoilage caused by bacteria or enzymatic degradation (Urmila et al 2015). There was a rapid increase of TVB-N with the increase of storage temperature, which was related to enhancement of bacterial growth rate especially Pseudomonas spp.…”

Section: Total Volatile Basic Nitrogen (Tvb-n)mentioning

confidence: 99%

The effect of rosemary extract and lactic acid on the quality of refrigerated broiler fillets

2018

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The current study investigated the effect of rosemary extract (0.2% RE) and lactic acid (1% LA) on some freshness, bacterial parameters and formation of biogenic amines during refrigeration of broiler fillets. Ninety broiler fillet samples were divided into three groups (each 30). The control group was dipped in sterile distilled water, while the RE and LA groups were dipped in rosemary extract 0.2% (w/v) and lactic acid 1% (w/v), respectively. Sensory evaluation, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), total psychrotrophic and Enterobacteriaceae counts were performed at zero time and at 3 days interval until the group were rejected from sensory analysis. Organoleptic scores were unacceptable after the 9th, 12th and 15th day of refrigeration in control, RE and LA groups, respectively. TVB-N was the lowest in LA group (3rd day; 4.36 ± 0.12, 6th day; 5.62 ± 0.7 and 9th day; 10.13 ± 0.98) when compared with the RE and control groups. Moreover, TBARS was the highest in the control group (3rd day; 0.22 ± 0.06, 6th day; 0.39 ± 0.07 and 9th day; 0.78 ± 0.09) when compared with the RE and LA groups. LA group showed the lowest number of psychrotrophic bacteria during refrigeration period when compared with the other groups. Enterbacteriaceae was detected at zero, 3rd and 6th day in control, RE and LA groups, respectively. This study concluded that dipping in LA 1% or RE 0.2% reduce the psychrotrophic and Enterobacteriaceae bacteria of broiler fillet and increased the acceptability of refrigerated fillet, decreased the biogenic amines formation and rancidity. Therefore, broiler fillets dipped in RE 0.2% or LA 1% can be used up to 12 or 15 days when refrigerated at 4°C.

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Quantifying of total volatile basic nitrogen (TVB-N) content in chicken using a colorimetric sensor array and nonlinear regression tool

Cited by 36 publications

References 28 publications

Effects of lactoperoxidase system‐alginate coating on chemical, microbial, and sensory properties of chicken breast fillets during cold storage

Effects of lactoperoxidase system‐alginate coating on chemical, microbial, and sensory properties of chicken breast fillets during cold storage

An overview of smart packaging technologies for monitoring safety and quality of meat and meat products

The effect of rosemary extract and lactic acid on the quality of refrigerated broiler fillets

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