title: Development of a food spoilage indicator for monitoring freshness of skinless chicken breast.
abstract: A colorimetric mixed-pH dye-based indicator with potential for the development of intelligent packaging, as a "chemical barcode" for real-time monitoring of skinless chicken breast spoilage, is described. Also investigated was the relationship between the numbers of microorganisms and the amount of volatile compounds. This on-package indicator contains two groups of pH-sensitive dyes, one of which is a mixture of bromothymol blue and methyl red, while the other is a mixture of bromothymol blue, bromocresol green and phenol red. Carbon dioxide (CO2) was used as a spoilage metabolite because the degree of spoilage was related to the amount of increased CO2, and which was more than the level of total volatile basic nitrogen (TVB-N) during the storage period. Characteristics of the two groups of indicator solutions were studied, as well as their response to CO2. A kinetic approach was used to correlate the response of the indicator label to the changes in skinless chicken breast spoilage. Color changes, in terms of total color difference of a mixed-pH dye-based indicator, correlated well with CO2 levels of skinless chicken breast. Trials on skinless chicken breast samples have verified that the indicator response correlates with microbial growth patterns, thus enabling real-time monitoring of spoilage either at various constant temperatures or with temperature fluctuation.
authors.affiliation: Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngamwongwan Rd., Chatuchak, Bangkok 10900, Thailand.
authors.forename: Chompoonoot
authors.initials: C
authors.lastname: Rukchon
authors.affiliation: Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngamwongwan Rd., Chatuchak, Bangkok 10900, Thailand; Center for Advanced Studies in Agriculture and Food, KU Institute for Advanced Studies, Kasetsart University, 50 Ngamwongwan Rd., Chatuchak, Bangkok 10900, Thailand.
authors.forename: Atchareeya
authors.initials: A
authors.lastname: Nopwinyuwong
authors.affiliation: Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngamwongwan Rd., Chatuchak, Bangkok 10900, Thailand; Center for Advanced Studies in Agriculture and Food, KU Institute for Advanced Studies, Kasetsart University, 50 Ngamwongwan Rd., Chatuchak, Bangkok 10900, Thailand.
authors.forename: Sudsai
authors.initials: S
authors.lastname: Trevanich
authors.affiliation: Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngamwongwan Rd., Chatuchak, Bangkok 10900, Thailand; Center for Advanced Studies in Agriculture and Food, KU Institute for Advanced Studies, Kasetsart University, 50 Ngamwongwan Rd., Chatuchak, Bangkok 10900, Thailand.
authors.forename: Tunyarut
authors.initials: T
authors.lastname: Jinkarn
authors.affiliation: Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngamwongwan Rd., Chatuchak, Bangkok 10900, Thailand; Center for Advanced Studies in Agriculture and Food, KU Institute for Advanced Studies, Kasetsart University, 50 Ngamwongwan Rd., Chatuchak, Bangkok 10900, Thailand. Electronic address: fagipas@ku.ac.th.
authors.forename: Panuwat
authors.initials: P
authors.lastname: Suppakul
mesh_terms: D000818:Animals; D001979:Bromthymol Blue; D002245:Carbon Dioxide / Q000032:analysis*; D002645:Chickens; D004396:Coloring Agents; D005260:Female; D005506:Food Contamination / Q000032:analysis*; D006863:Hydrogen-Ion Concentration; D008321:Mammary Glands, Animal / Q000166:cytology / Q000382:microbiology*; D008460:Meat / Q000382:microbiology*; D009584:Nitrogen / Q000032:analysis; D011549:Pseudomonas / Q000254:growth & development; D011552:Pseudomonas Infections / Q000175:diagnosis* / Q000382:microbiology; D013696:Temperature
chemical_list: D004396:Coloring Agents; D002245:Carbon Dioxide; D009584:Nitrogen; D001979:Bromthymol Blue
keywords: Carbon dioxide; Chicken; Food spoilage indicator; Freshness; Intelligent packaging; Total volatile basic nitrogen; pH dye