Development of a pH indicator composed of high moisture-absorbing materials for real-time monitoring of chicken breast freshness

Dowan Kim, Soni Lee, Kaeun Lee, Seunghye Baek, Jongchul Seo

Research output: Contribution to journalArticle

8 Citations (Scopus)

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 languageEnglish
Pages (from-to)37-42
Number of pages6
JournalFood Science and Biotechnology
Volume26
Issue number1
DOIs
Publication statusPublished - 2017 Feb 1

Fingerprint

freshness
breasts
Chickens
Breast
chickens
monitoring
dyes
Coloring Agents
breast meat
chicken meat
direct contact
Meat
Bromcresol Purple
Color
Polyvinyl Alcohol
polyvinyl alcohol
Food Quality
color
spoilage
food quality

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

Cite this

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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.",
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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 journalArticle

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