Development of a pH indicator composed of high moisture-absorbing materials for real-time monitoring of chicken breast freshness

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

doi:10.1007/s10068-017-0005-6

Cited by 64 publications

(28 citation statements)

References 22 publications

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“…It can catalyze reversible phosphorylation and participate in the carbohydrate metabolism pathway. 5,40 The expression of ⊍-1,4-glucan phosphorylase significantly changed during storage from 0 week to 2 week, which indicated that the sugar metabolism of prepared chicken breast had changed. At the second week of storage, the quality of chicken breast deteriorated and produced a bad smell.…”

Section: Discussionmentioning

confidence: 99%

“…4 Previous studies mainly focused on the storage, preservation technology and appearance index of quality change of the prepared chicken breast. [5][6][7] To our best knowledge, there is currently little systematic research about the quality deterioration mechanism of prepared chicken breast. Prepared chicken breast deterioration is a complex biochemical process, of which protein change is one of the main features.…”

Section: Introductionmentioning

confidence: 99%

“…15 In addition, many studies found that the relative abundance of some proteins were significantly altered during the storage period, which was closely associated with muscle color, water-holding capacity and meat tenderness, especially contraction and glycolysis. 5,16,17 Thus it is important to analyze the mechanism of muscle quality change during storage by proteomics.…”

Section: Introductionmentioning

confidence: 99%

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Proteins associated with quality deterioration of prepared chicken breast based on differential proteomics during refrigerated storage

et al. 2020

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BACKGROUND: Prepared chicken breast deterioration is a complex biochemical process, of which protein change is one of the main features. The present research focuses on the analysis of proteins related to the deterioration in quality of prepared chicken breast through differential proteomics analysis. RESULTS:The physicochemical indexes of prepared chicken breast showed that quality gradually decreased at the second week of refrigerated storage, while the deterioration of chicken breast meat was obvious at the third week. Three key time points of quality change were determined to be at 0th, 2th and 5th week, respectively. In addition, 39 differential proteins were successfully identified using two-dimensional gel electrophoresis and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Most of the identified proteins showed significant differences in expression at the three key points of storage, of which actin, myosin, ⊍-1,4-glucan phosphorylase, phosphoglucomutase 1, heat shock protein ⊎-1, tubulin ⊎-7 chain and skeletal muscle type tropomodulin (fragment) were closely related to the quality deterioration of prepared chicken breast, and thus potential indicator proteins to evaluate the quality of chicken breast. CONCLUSION:The current study indicated that the physicochemical quality of prepared breast notably changed during refrigerated storage. Three key time points of quality change in the storage process of prepared chicken breast were determined. Furthermore, differential proteomics identified the key proteins related to freshness, which provides a theoretical basis for exploring the mechanism of chicken breast deterioration.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Proteins associated with quality deterioration of prepared chicken breast based on differential proteomics during refrigerated storage

et al. 2020

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“…The pH measured with a portable pH meter averaged 5.63 ± 0.12 (range 5.36–5.98). The pH is an important indicator of microbial growth and changes in metabolite levels originating from food spoilage and protein degradation (Kim et al 2017). Our pH data showed that storage conditions can ensure consistency among samples.…”

Section: Figurementioning

confidence: 99%

A functional mutation in the AMPD1 promoter region affects promoter activity and breast meat freshness in chicken

Wang

Liao

et al. 2020

Animal Genetics

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SummaryFreshness is an important index to determine the quality deterioration (protein degradation and changes in appearance) of chilled chicken meat and is a primary consideration of consumers. Adenosine monophosphate deaminase 1 (AMPD1) catalyzes the deamination of adenosine monophosphate to inosine monophosphate in skeletal muscle and is the rate‐limiting step in the purine nucleotide cycle. Inosine monophosphate is regarded as an important indicator of meat freshness in chicken. This study investigated the association of polymorphisms in the chicken AMPD1 promoter region with meat freshness during freezing storage. An SNP (c. –905G>A) was found to be associated with the freshness (K‐value) of chicken breast meat. Chickens with the AA genotype had significantly lower K‐values than those with GG and AG genotypes (P < 0.01). Individuals with the AA genotype also had higher breast meat AMPD1 mRNA levels than did those with the GG and AG genotypes (P < 0.01, P < 0.05). A luciferase assay revealed that genotype AA had greater transcriptional activity than genotype GG. Transcription factor binding site analysis identified distinct putative transcription factor binding sites in the two alleles of mutation site c. –905. In summary, we identified an SNP (c. –905G>A) in the promoter region of the AMPD1 gene that may modulate the binding affinity of different transcription factors to control AMPD1 expression and affect the freshness K‐value of chicken meat.

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“…Various automatic systems for food tracking have been proposed and developed, acquiring different sensory data to track the changes in food freshness during storage [ 9 , 10 , 11 , 12 , 13 , 14 , 15 ]. The conventional indicators used in these works were CO 2 concentration, food pH level, and meat color, which are intimately related to food freshness.…”

Section: Introductionmentioning

confidence: 99%

Battery-Free and Noninvasive Estimation of Food pH and CO2 Concentration for Food Monitoring Based on Pressure Measurement

Nguyen

Chung

2020

Sensors

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In this paper, we developed a battery-free system that can be used to estimate food pH level and carbon dioxide (CO2) concentration in a food package from headspace pressure measurement. While being stored, food quality degrades gradually as a function of time and storage conditions. A food monitoring system is, therefore, essential to prevent the detrimental problems of food waste and eating spoilt food. Since conventional works that invasively measure food pH level and CO2 concentration in food packages have shown several disadvantages in terms of power consumption, system size, cost, and reliability, our study proposes a system utilizing package headspace pressure to accurately and noninvasively extract food pH level and CO2 concentration, which reflection food quality. To read pressure data in the food container, a 2.5 cm × 2.5 cm smart sensor tag was designed and integrated with near-field communication (NFC)-based energy harvesting technology for battery-free operation. To validate the reliability of the proposed extraction method, various experiments were conducted with different foods, such as pork, chicken, and fish, in two storage environments. The experimental results show that the designed system can operate in a fully passive mode to communicate with an NFC-enabled smartphone. High correlation coefficients of the headspace pressure with the food pH level and the headspace CO2 concentration were observed in all experiments, demonstrating the ability of the proposed system to estimate food pH level and CO2 concentration with high accuracy. A linear regression model was then trained to linearly fit the sensor data. To display the estimated results, we also developed an Android mobile application with an easy-to-use interface.

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Development of a pH indicator composed of high moisture-absorbing materials for real-time monitoring of chicken breast freshness

Cited by 64 publications

References 22 publications

Proteins associated with quality deterioration of prepared chicken breast based on differential proteomics during refrigerated storage

Proteins associated with quality deterioration of prepared chicken breast based on differential proteomics during refrigerated storage

A functional mutation in the AMPD1 promoter region affects promoter activity and breast meat freshness in chicken

Battery-Free and Noninvasive Estimation of Food pH and CO2 Concentration for Food Monitoring Based on Pressure Measurement

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