A freshness indicator for monitoring chicken-breast spoilage using a Tyvek® sheet and RGB color analysis

Lee, Kaeun; Baek, Seunghye; Kim, Dowan; Seo, Jongchul

doi:10.1016/j.fpsl.2018.11.016

Cited by 89 publications

(25 citation statements)

References 29 publications

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“…Freshness or microbiological sensors depict the changes of the environmental medium by pH changes represented by modifications in the color [187]. Several groups are trying to introduce pH-sensitive polymer matrices for meat or chicken packaging [188]. Recently, natural dyes have been widely used to detect floor degradation as per consumer demand and health concerns [189].…”

Section: Brief Overview Of the Role Of Functional Polymers In Smart Packagingmentioning

confidence: 99%

Green Coating Polymers in Meat Preservation

Gagaoua

Bhattacharya²,

Lamri

et al. 2021

Coatings

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Edible coatings, including green polymers are used frequently in the food industry to improve and preserve the quality of foods. Green polymers are defined as biodegradable polymers from biomass resources or synthetic routes and microbial origin that are formed by mono- or multilayer structures. They are used to improve the technological properties without compromising the food quality, even with the purpose of inhibiting lipid oxidation or reducing metmyoglobin formation in fresh meat, thereby contributing to the final sensory attributes of the food and meat products. Green polymers can also serve as nutrient-delivery carriers in meat and meat products. This review focuses on various types of bio-based biodegradable polymers and their preparation techniques and applications in meat preservation as a part of active and smart packaging. It also outlines the impact of biodegradable polymer films or coatings reinforced with fillers, either natural or synthesized, via the green route in enhancing the physicochemical, mechanical, antimicrobial, and antioxidant properties for extending shelf-life. The interaction of the package with meat contact surfaces and the advanced polymer composite sensors for meat toxicity detection are further considered and discussed. In addition, this review addresses the research gaps and challenges of the current packaging systems, including coatings where green polymers are used. Coatings from renewable resources are seen as an emerging technology that is worthy of further investigation toward sustainable packaging of food and meat products.

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Section: Brief Overview Of the Role Of Functional Polymers In Smart Packagingmentioning

confidence: 99%

Green Coating Polymers in Meat Preservation

Gagaoua

Bhattacharya²,

Lamri

et al. 2021

Coatings

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“…Establishing an adequate shelf life of perishable products is a challenge for the producer. Shelf life can be defined as the period of time during which the product maintains its adequacy for consumption (Lee, Baek, Kim, & Seo, ). The loss of adequacy might occur due to microbial, chemical, and/or physical modifications that result in detectable sensory traits recognized as spoilage and/or loss of the safety status of the product (Vorst et al, ).…”

Section: Introductionmentioning

confidence: 99%

The use of photography to perform an online consumer test on the freshness of chicken breast and the extension of shelf life

Silva

Rouxinol²,

Patarata

2020

Journal of Sensory Studies

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Chicken is appreciated by consumers because it is a very versatile meat, affordable, and generally recognized as healthier and more environmentally friendly than red meats. Currently, chicken cuts are mostly sold packaged; thus, the adequate establishment of shelf life is fundamental. Our aim was to evaluate the potential of using an online consumer test to determine the freshness of chicken breast and the extension of shelf life based on viewing photographs. The results showed that the use of images of chicken breasts, vacuum packed, and modified atmosphere packaged (MAP), for an online consumer test is an interesting strategy. The results are consistent with those obtained from a group of consumers performing the test live with images and odor evaluation and with the counts of spoilage microorganisms. The relationship between microbial counts and acceptability was unclear, particularly in the MAP samples, which presented counts considered acceptable but were rejected by the consumers. Practical applicationsThe use of consumer tests to define the shelf-life of perishable products is a method currently used by the industry. Since consumer tests are expensive, and especially with perishable products, it is quite difficult to operationalize, and, consumer in the purchasing situation values essentially the product aspect, we organized a research work to evaluate the potential of using an online consumer test on the freshness of chicken breast and the extension of shelf life based on viewing photographs of the product as a replacement for the product itself. The results suggest that use of images to perform an online consumer test was revealed to be an adequate and useful strategy. Sensory Studiesvacuum packaged accepted samples observed. When the comparison is made only between samples in MAP, the total psychotropic microorganisms and Pseudomonas spp. had higher counts in the rejected samples. Utilizing the criteria currently used to define the spoilage limit based on the MTVC, or PTVC of 7 Log cfu/g, the present results show that it can be risky, since it was observed that the MAP chicken breasts that were not accepted by the consumers had a mean MTVC lower than that limit (Figure 3). Analyzing the results for each time studied (Table 3), chicken breasts at ESL+3, which were clearly rejected by the consumers, presented an MTVC of 5.59 ± 0.21Log cfu/g and PTVC 5.91 ± 0.14 Log cfu/g. Conversely, vacuum packaged samples stored at ESL+5 and ESL+10, which were accepted by the consumers, had MTVCs near 7 Log cfu/g. In the present work, the counts did not reach values above 7 Log cfu/g, which could allow us to understand whether the relationship with consumer acceptance needs more clarity. | CONCLUSIONThe use of images of chicken breasts to perform an online consumer test was revealed to be an adequate strategy. Despite the smaller number of consumers used in the live test, which allowed consumers to evaluate the aspect through the image and smell of a piece of chicken breast at the given storage time, the results are coh...

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“…Zhai et al (2019) developed a colorimetric H 2 S sensor based on gellan gum-capped AgNPs to monitor meat spoilage in real time, and this sensor is shown in Figure 5c. AgNPs were utilized because of their robust binding capacity with H 2 S to form Ag 2 S, allowing for the characteristic yellow color of this sensor to fade upon exposure to increasing concentrations of H 2 S. The results of this F I G U R E 5 (a) An anthocyanin-agarose film indicating the freshness of dairy products (Weston et al, 2020); (b) cellulose hydrogel with methyl red and bromothymol blue as pH-sensitive agents to monitor the freshness of fresh-cut melon (P. Lu et al, 2018); (c) a colorimetric H 2 S sensor based on gellan gum hydrogel with silver nanoparticles (AgNPs) to monitor meat spoilage in real time (Zhai et al, 2019); (d) an intelligent pH-sensitive indicator fabricated by bacterial cellulose film with the incorporation of anthocyanin for monitoring the freshness of packaged shrimp (Mohammadalinejhad et al, 2020); (e) a cellulose-based ratiometric fluorescent material with sensitive amine-response employed as real-time and effective indicator for seafood freshness (Jia et al, 2019); (f) red, green, and blue (RGB) digital images of the three-layered indicator captured by smartphone for judging the freshness of chicken breast (K. Lee, Baek, et al, 2019) study showed that this indicator showed good selectivity for H 2 S produced from chicken breast and silver carp during storage. Biogenic amines are crucial biomarkers for detecting food quality, especially for foods of animal origin such as meat, fish, or shrimp since their proteins are easily degraded during storage.…”

Section: Freshness Indicatorsmentioning

confidence: 99%