Abstract
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.
| Original language | English |
|---|---|
| Pages (from-to) | 37-42 |
| Number of pages | 6 |
| Journal | Food Science and Biotechnology |
| Volume | 26 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - 2017 Feb 1 |
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All Science Journal Classification (ASJC) codes
- Biotechnology
- Food Science
- Applied Microbiology and Biotechnology
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Development of a pH indicator composed of high moisture-absorbing materials for real-time monitoring of chicken breast freshness. / Kim, Dowan; Lee, Soni; Lee, Kaeun; Baek, Seunghye; Seo, Jongchul.
In: Food Science and Biotechnology, Vol. 26, No. 1, 01.02.2017, p. 37-42.Research output: Contribution to journal › Article
TY - JOUR
T1 - Development of a pH indicator composed of high moisture-absorbing materials for real-time monitoring of chicken breast freshness
AU - Kim, Dowan
AU - Lee, Soni
AU - Lee, Kaeun
AU - Baek, Seunghye
AU - Seo, Jongchul
PY - 2017/2/1
Y1 - 2017/2/1
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=85014935195&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85014935195&partnerID=8YFLogxK
U2 - 10.1007/s10068-017-0005-6
DO - 10.1007/s10068-017-0005-6
M3 - Article
AN - SCOPUS:85014935195
VL - 26
SP - 37
EP - 42
JO - Food Science and Biotechnology
JF - Food Science and Biotechnology
SN - 1226-7708
IS - 1
ER -