Development of on package indicator sensor for real-time monitoring of meat quality

Abstract

Aim:The aim was to develop an indicator sensor for real-time monitoring of meat quality and to compare the response of indicator sensor with meat quality parameters at ambient temperature.Materials and Methods:Indicator sensor was prepared using bromophenol blue (1% w/v) as indicator solution and filter paper as indicator carrier. Indicator sensor was fabricated by coating indicator solution onto carrier by centrifugation. To observe the response of indicator sensor buffalo meat was packed in polystyrene foam trays covered with PVC film and indicator sensor was attached to the inner side of packaging film. The pattern of color change in indicator sensor was monitored and compared with meat quality parameters viz. total volatile basic nitrogen, D-glucose, standard plate count and tyrosine value to correlate ability of indicator sensor for its suitability to predict the meat quality and storage life.Results:The indicator sensor changed its color from yellow to blue starting from margins during the storage period of 24 h at ambient temperature and this correlated well with changes in meat quality parameters.Conclusions:The indicator sensor can be used for real-time monitoring of meat quality as the color of indicator sensor changed from yellow to blue starting from margins when meat deteriorates with advancement of the storage period. Thus by observing the color of indicator sensor quality of meat and shelf life can be predicted.

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

“…Therefore, rapid and simple methods for the measurement of meat freshness are required (8). Since meat spoils quickly during storage and transport at ambient temperature, a packaging technology containing a real-time indicator for identifying spoilage would be particularly useful in ensuring the quality and safety of packaged food products (1, 4,5,9).…”

Kajian Potensi Ekstrak Bilberi sebagai Penunjuk pH untuk Memantau Kesegaran Makanan secara Kromametri

“…Penggunaan penunjuk pH berdasarkan perubahan warna berpotensi sebagai penunjuk metabolit pembiakan mikroorganisma (Kerry et al 2006). Para saintis telah melaporkan keputusan kajian mereka melalui pemantauan pH menggunakan reagen kimia sebagai pewarna sensitif pH seperti metil merah (Kuswandi et al 2014), bromofenol biru (Shukla et al 2015), bromokresol biru, merah dan klorofenol merah (Dong et al 2008). Namun, penggunaan bahan kimia sintetik adalah sukar untuk diaplikasi dalam makanan kerana berkemungkinan toksik dan boleh mendatangkan bahaya kepada kesihatan manusia.…”

A Colorimetric pH Sensor Based on Clitoria sp and Brassica sp for Monitoring of Food Spoilage Using Chromametry

“…Previously, some scientists have identified a few synthetic compounds that capable to response through color change in the presence of target volatile compounds such as bromocresol purple [17], methyl red [18], bromophenol blue [19] and chlorophenol red [20]. However, in food applications, these synthetic compounds are unfitted to be used as sensor for food freshness determination because they are harmful to the environment and are associated with allergic, toxic and other harmful reactions [21].…”