Development of On-Package Indicator Sensor for Real-Time Monitoring of Buffalo Meat Quality During Refrigeration Storage

Shukla, Vivek; Kandeepan, G.; Vishnuraj, M. R.

doi:10.1007/s12161-014-0066-6

Cited by 38 publications

(18 citation statements)

References 23 publications

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“…Intelligent packaging system could be applied for detecting, sensing and reacting to the dynamically changing signals of the products environment in the range of parts per trillion (Neethirajan and Jayas 2011;Realini and Marcos 2014;Sharon 2012). Figure 2 shows that intelligent systems can be categorized as (i) data carries including barcode, RFID (Feng et al 2015), electronic article surveillance (EAS), and digital watermark, (ii) quality indicators such as freshness indicator (Shukla et al 2015) and time-temperature indicator (Pereira et al 2015;Wanihsuksombat et al 2010), (iii) sensors (Biji et al 2015) and (iv) others are organic light emitting diodes (OLED) and hologram (Dasgupta et al 2015;Sarapulova et al 2015). In food industry, most reported systems are in order of (ii), (iii) and (i).…”

Section: Intelligent Food Packagingmentioning

confidence: 99%

“…Some common indictors used in food industry are gas sensing dyes Puligundla et al 2012), and indicators based on time-temperature (Pereira et al 2015;Wanihsuksombat et al 2010), microbial spoilage, microbial growth, physical shock, pH, and food freshness (Rukchon et al 2014;Sarapulova et al 2015). Many volatile chemical metabolites produced from microbial activities including diacetyl, amines, carbon dioxide Nopwinyuwong et al 2010), ammonia gas and hydrogen sulfide gas evolved during the action of food aging, especially in meat and meat products can be easily monitored by freshness intelligent devices (Koskela et al 2015;Shukla et al 2015).…”

Section: Intelligent Food Packagingmentioning

confidence: 99%

“…Real-time colorimetric sensor was integrated with bromophenol blue indicators for monitoring the quality of refrigerated buffalo meat at 4 ± 1°C with response of total volatile basic nitrogen released to the package headspace (Shukla et al 2015). The released gas indicated excellent correlation with microbial load of the refrigerated meat.…”

Section: Intelligent Food Packagingmentioning

confidence: 99%

“…The released gas indicated excellent correlation with microbial load of the refrigerated meat. The deteriorating quality of the refrigerated meat products changed the color of indicators from yellow to blue Shukla et al 2015). The chemical barcodes of cellulose integrated with pH-dye indicators were developed to monitor the quality of the skinless chicken breast with respect to microbial spoilage Rukchon et al 2014).…”

Section: Intelligent Food Packagingmentioning

confidence: 99%

See 3 more Smart Citations

Transformation of food packaging from passive to innovative via nanotechnology: concepts and critiques

et al. 2016

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In recent decades, there is a global advancement in manufacturing industry due to increased applications of nanotechnology. Food industry also has been tremendously changing from passive packaging to innovative packaging, to cope with global trends, technological advancements, and consumer preferences. Active research is taking place in food industry and other scientific fields to develop innovative packages including smart, intelligent and active food packaging for more effective and efficient packaging materials with balanced environmental issues. However, in food industry the features behind smart packaging are narrowly defined to be distinguished from intelligent packaging as in other scientific fields, where smart materials are under critical investigations. This review presents some scientific concepts and features pertaining innovative food packaging. The review opens new research window in innovative food packaging to cover the existing disparities for further precise research and development of food packaging industry.

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Section: Intelligent Food Packagingmentioning

confidence: 99%

Section: Intelligent Food Packagingmentioning

confidence: 99%

Section: Intelligent Food Packagingmentioning

confidence: 99%

Section: Intelligent Food Packagingmentioning

confidence: 99%

See 2 more Smart Citations

Transformation of food packaging from passive to innovative via nanotechnology: concepts and critiques

et al. 2016

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“…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.…”

mentioning

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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Application of intelligent packaging for meat products: A systematic review

Khodaei

Gholami‐Ahangaran

Sani

et al. 2022

Veterinary Medicine & Sci

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Background Today, in response to consumer demand and market trends, the development of new packaging with better performance such as intelligent packaging has become more important. This packaging system is able to perform intelligent functions to increase shelf life, increase safety and improve product quality. Objectives Recently, various types of packaging systems are available for meat products, especially cooked, fresh and processed meats. But because meat products are very perishable, monitoring their quality and safety in the supply chain is very important. This systematic article briefly reviews some of the recent data about the application of intelligent packaging in meat products. Methods The search was conducted in Google Scholar, Science Direct, Elsevier, Springer, Scopus, and PubMed, from April 1996 to April 2021 using a different combination of the following keyword: intelligent packaging, and meat. Results The results showed that the intelligent packaging presents several benefits compared to traditional packaging (e.g., antimicrobial, antioxidant, and shelf life extension) at the industrial processing level. Thus, these systems have been applied to improve the shelf life and textural properties of meat and meat products. Conclusions It is necessary to control the number of intelligent compounds that are included in the packaging as they clearly influence the quality and nutritional properties as well as the final cost of the food products.

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Development of On-Package Indicator Sensor for Real-Time Monitoring of Buffalo Meat Quality During Refrigeration Storage

Cited by 38 publications

References 23 publications

Transformation of food packaging from passive to innovative via nanotechnology: concepts and critiques

Transformation of food packaging from passive to innovative via nanotechnology: concepts and critiques

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

Application of intelligent packaging for meat products: A systematic review

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