Author/Authors :
Riahi ، Mozhdeh Department of Food Hygiene and Safety - Faculty of Public Health - Shahid Sadoughi University of Medical Sciences, International Campus , Khalili Sadrabad ، Elham Department of Food Hygiene and Safety - Zoonotic Diseases Research Center, Faculty of Public Health - Shahid Sadoughi University of Medical Sciences , Jebali ، Ali Medical Biotechnology Research Center - Islamic Azad University, Ashkezar branch University, Ashkezar Branch , Hekmatimoghaddam ، hossein Department of Advanced Medical Sciences and Technologies - School of Paramedicine - Shahid Sadoughi University of Medical Sciences , Akrami Mohajeri ، Fatemeh Department of Food Hygiene and Safety - Zoonotic Diseases Research Center, Faculty of Public Health - Shahid Sadoughi University of Medical Sciences University of Medical sicences
Abstract :
Introduction: Intelligent packaging could be used to control the environment of food products and inform consumers of food conditions. The present study aimed to design a simple pH-sensitive label in chicken package to demonstrate food spoilage by color change. Bromocresol green (BCG) is a pH-sensitive color indicator, which was used to detect chicken spoilage and attached to the inner side of the package. Chemical (pH and total volatile base nitrogen [TVBN]), microbial, and sensory analyses were performed at the intervals of zero, three, five, seven, eight, and 10 days of storage at the temperature of 4°C. Methods: On the first day, the TVB-N was 19 mg/100g, while it was measured to be 29 mg/100 g on day eight and 46 mg/100g on the last daIntelligent packaging could be used to control the environment of food products and inform consumers of food conditions. The present study aimed to design a simple pH-sensitive label in chicken package to demonstrate food spoilage by color change. Results: Bromocresol green (BCG) is a pH-sensitive color indicator, which was used to detect chicken spoilage and attached to the inner side of the package. Chemical (pH and total volatile base nitrogen [TVBN]), microbial, and sensory analyses were performed at the intervals of zero, three, five, seven, eight, and 10 days of storage at the temperature of 4°C. On the first day, the TVB-N was 19 mg/100g, while it was measured to be 29 mg/100 g on day eight and 46 mg/100g on the last dayy. According to the obtained results, the changes in the BCG color due to chicken spoilage were detectable by the naked eye, and the bacterial count was estimated at 6.62 Log10CFU/g. On day 10, the color of the indicator turned blue, and the total bacterial count reached approximately7.20 Log10CFU/g. In addition, significant correlations were observed between the TVBN, pH, and microbial and sensory analyses in the studied samples with the changes in the color of the indicator during storage. Conclusion: Due to the increased TVBN during storage, the color of the BCG indicator changed from yellow to blue. Therefore, the BCG indicator could be employed as an inexpensive, simple label to show the freshness of chicken meat.
Keywords :
pH , sensitive Indicator , Chicken Meat , Chemical Analysis , Microbial Analysis
