Jamun fruit (Syzgium cumini) skin extract based indicator for monitoring chicken patties quality during storage

Abstract

Natural plant pigment, anthocyanins have the capability to change its color with the change of its structure influenced by changing pH. This feature of anthocyanin has been harnessed to design a meat products quality indicator. In the present experiment anthocyanin rich Jamun fruit (Syzgium cumini) skin extract was used to develop quality indicator by immobilizing on filter paper strips with the purpose of application in chicken patties packets stored at refrigeration temperature (4 ± 1 °C). The indicator changed its color from violet to yellow due to changed pH in it when it was attached inside packet of chicken patties during storage, due to reaction with volatile basic compounds generated from meat. During storage for 21 days, various changes in quality attributes of chicken patties viz., pH, Total volatile basic nitrogen (TVBN), ammonia level, color value, sensory attributes and microbial evaluation were estimated. The pH decreased (P \ 0.5) from 6.22 to 6.04. TVBN and ammonia and level increased significantly (P \ 0.5) throughout storage. Redness, yellowness, hue and chroma value gradually changed during storage. Sensory scores also decreased significantly (P \ 0.5). Microbial count also increased (P \ 0.5) during this time. The experiment showed that, during storage, the color changing pattern of quality indicator was well correlated with the changes in quality attributes of chicken meat patties. Therefore, it is expected that the developed quality indicator can provide a convenient, non destructive, visual mean to monitor the meat products quality during refrigerated storage.

Effect of vacuum packaging on the shelf‐life of shrimp analog prepared from Pangasionodon hypophthalmus surimi during refrigerated storage

“…The fluctuations in a * value were observed for both the C and VP, where the samples exhibited the negative values during initial days and higher values toward the 3rd and 6th day, further slightly decreased on the 9th and 12th day. Later on, the values increased toward positive, these fluctuations might be assigned to the changes in the pH (Talukder et al, 2020). The b * value increased ( p ˃ .05) from 10.55 to 15.35 on the 18th day and decreased ( p ˃ .05) to 14.69, respectively, at the end of the storage period for C samples.…”

A review on colorimetric indicators for monitoring product freshness in intelligent food packaging: Indicator dyes, preparation methods, and applications

“…For colorimetric indicator studies, many researchers utilized filter paper as a carrier substrate because of its excellent wicking property (Lian et al., 2012; Singh et al., 2018). As shown in Table 1, many researchers have coated or immobilized the colorimetric indicators in filter paper substrates (Martinez et al., 2010; Moazami Goodarzi et al., 2020; Talukder et al., 2020). With lower porosity and higher water resistance than the filter paper, copying/printing paper is another substrate being used as a physical support for indicator preparation (Liana et al., 2012; Nery & Kubota, 2013).…”

“…The stability of anthocyanins is also dependent on other extrinsic factors including oxygen, light, temperature, solvent composition, the presence of enzyme, and other co‐pigments (Castañeda‐Ovando et al., 2009; Rodriguez‐Amaya, 2016). In many published works, anthocyanins used are obtained via solvent extraction from fresh fruits and vegetables (Becerril et al., 2021; Castañeda‐Ovando et al., 2009; Jiang et al., 2020; Talukder et al., 2020; Zeng et al., 2019).…”

Phytochemical Profile, Biological Properties, and Food Applications of the Medicinal Plant Syzygium cumini

“…Moreover, the best sensory attributes were obtained when ice cream was treated with 3% of S. cumini pomace [146]. Another study conducted by Talukder et al (2020) [147] made use of the unique feature of anthocyanins (change in color with the change in pH) and applied S. cumini anthocyanins as a quality indicator for meat products. Anthocyanin-rich skin extract of S. cumini was immobilized on filter paper strips.…”