Application of On-Pack pH Indicators to Monitor Freshness of Modified Atmospheric Packaged Raw Beef

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Quality and Safety Pub Date : 2024-04-10 DOI:10.1093/fqsafe/fyae021

Debarati Bhadury, Humayun Nadeem, Maoqi Lin, Jennifer M Dyson, Kellie L Tuck, Joanne Tanner

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Abstract

Three on-pack visual indicators for the real-time monitoring of raw beef steaks in a modified atmospheric packaging (MAP) environment were developed. The indicators were prepared by spray deposition of a nanocellulose (NC) suspension (1.5 wt. %) with the desired concentration of the pH-sensitive indicators, either red cabbage (RC) extract, black carrot (BC) extract, or chlorophenol red (CPR). The responsiveness of the colorimetric pH indicators, assessed visually and by CIE-Lab quantitative analysis, to the freshness of raw beef steaks stored under MAP conditions at 4 °C or 20 °C, was analysed over 7 days. All indicators gave a colour change for beef steak stored at 4 °C for 7 days that was noticeable with the naked eye and had a ΔE value >12. The sensitivity of the RC pH indicator was superior to the BC and CPR pH indicators. A study linking total microbial count (aerobic + Escherichia coli + coliform) and the quantitative colorimetric response of the indicators (ΔE) revealed a strong linear correlation. Thus, it was concluded that the developed colorimetric pH indicators could be used to monitor the freshness of raw beef and as an alternative to the best-before date commonly used in pre-packaged meat.

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应用包装上的 pH 值指示器监测改良气调包装生牛肉的新鲜度

本研究开发了三种包装上的视觉指示剂，用于实时监测生牛肉排在气调包装（MAP）环境中的情况。这些指示剂是通过喷雾沉积纳米纤维素（NC）悬浮液（1.5 wt.%）和所需浓度的 pH 敏感指示剂（红甘蓝（RC）提取物、黑胡萝卜（BC）提取物或氯酚红（CPR））制备的。通过肉眼观察和 CIE-Lab 定量分析，分析了在 4 °C 或 20 °C 的 MAP 条件下储存 7 天的生牛肉排的比色 pH 指示剂对新鲜度的反应。在 4 °C 下保存 7 天的牛肉排，所有指标都会出现肉眼可见的颜色变化，且ΔE 值大于 12。RC pH 指示剂的灵敏度优于 BC 和 CPR pH 指示剂。一项将微生物总数（需氧菌+大肠杆菌+大肠菌群）与指示剂的定量比色反应（ΔE）联系起来的研究显示，两者之间存在很强的线性关系。因此，结论是所开发的比色 pH 指标可用于监测生牛肉的新鲜度，并可替代预包装肉类中常用的保质期。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Quality and Safety FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.20

自引率

1.80%

发文量

审稿时长

5 weeks

期刊介绍： Food quality and safety are the main targets of investigation in food production. Therefore, reliable paths to detect, identify, quantify, characterize and monitor quality and safety issues occurring in food are of great interest. Food Quality and Safety is an open access, international, peer-reviewed journal providing a platform to highlight emerging and innovative science and technology in the agro-food field, publishing up-to-date research in the areas of food quality and safety, food nutrition and human health. It promotes food and health equity which will consequently promote public health and combat diseases. The journal is an effective channel of communication between food scientists, nutritionists, public health professionals, food producers, food marketers, policy makers, governmental and non-governmental agencies, and others concerned with the food safety, nutrition and public health dimensions. The journal accepts original research articles, review papers, technical reports, case studies, conference reports, and book reviews articles.