Application of on-pack pH indicators to monitor freshness of modified atmospheric packaged raw beef

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外文摘要：Objectives:To deveop on-pack visual indicators for the real-time monitoring of raw beef steaks in a modified atmospheric packaging(MAP).Materials and Methods:Three indicators were prepared by spray deposition of a nanocellulose suspension(1.5％,in mass)with the desired concentration of the pH-sensitive indicators,either red cabbage(RC)extract,black carrot(BC)extract,or chlorophenol red(CPR).The responsive-ness 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 ℃ or 20 ℃,was analysed over 7 d.Results:All the indicators showed a colour change for beef steak stored at 4 ℃ for 7 d that was noticeable with the naked eye and had a ΔE value＞12.The sensitivity of the RC pH indicator was superior to that of 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.Conclusions: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.

外文关键词：

Beefmodified atmospheric packagingfreshness indicatorfood qualityanthocyanin

作者：

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

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作者单位：

School of Chemistry,Monash University,Clayton,Australia

Bioresource Processing Research Institute of Australia(BioPRIA),Department of Chemical and Biological Engineering,Monash University,Clayton,Australia

Materials Science and Engineering,Monash University,Clayton,Australia

Department of Biochemistry & Molecular Biology,Biomedicine Discovery Institute,Clayton,Australia

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出版年：

2024

DOI：

10.1093/fqsafe/fyae021

食品品质与安全研究(英文版)

ISSN：

年,卷(期)：2024.8(4)