Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 26, Issue 1, Pages 37-42Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-017-0005-6
Keywords
chicken breast; color change; freshness indicator; quality change
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Funding
- Korea Institute of Planning and Evaluation for Technology in the Ministry for Food, Agriculture, Forestry, and Fisheries of the Korean government [314074-03-2-HD020]
- Yonsei University
- Institute of Planning & Evaluation for Technology in Food, Agriculture, Forestry & Fisheries (iPET), Republic of Korea [314074033SB010] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
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A colorimetric bromocresol purple dye-based pH-responsive indicator was developed to monitor the quality of chicken breast meat by direct surface contact. To prevent direct contact of the dye with the chicken breast and to improve its color change sensitivity, it was immobilized with polyvinyl alcohol and a high-absorbance material. The color of the pH indicator changes from yellow to blue and finally purple to indicate spoilage, which can be easily detected by the naked eye. The asprepared pH indicator exhibited good response to pH changes on the surface of chicken breast meat, and no migration of the dye from the indicator onto the surface of the chicken was observed. This pH indicator exhibits excellent feasibility for real-time, direct-contact monitoring of the freshness and quality of various foods.
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