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Development of indicator sensing film for monitoring the freshness of chicken meat

The quality and protection of meat is now a critical concern of the food industry worldwide, as it is related to economic development and public health. The high demand for meat processing has led the meat industry to monitor the freshness and quality of the products. Herein, a pH indicator film-bas...

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Main Author: Erna Husna Kana
Format: Thesis
Language:English
English
Published: 2023
Subjects:
TX341-641 Nutrition. Foods and food supply
Online Access:https://eprints.ums.edu.my/id/eprint/41408/1/24%20PAGES.pdf
https://eprints.ums.edu.my/id/eprint/41408/2/FULLTEXT.pdf
https://eprints.ums.edu.my/id/eprint/41408/
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spelling my.ums.eprints.414082024-11-07T07:40:28Z https://eprints.ums.edu.my/id/eprint/41408/ Development of indicator sensing film for monitoring the freshness of chicken meat Erna Husna Kana TX341-641 Nutrition. Foods and food supply The quality and protection of meat is now a critical concern of the food industry worldwide, as it is related to economic development and public health. The high demand for meat processing has led the meat industry to monitor the freshness and quality of the products. Herein, a pH indicator film-based starch and anthocyanin extract from roselle, was developed to monitor the freshness of chicken meat. The morphological characteristics of the indicator films have been analysed using scanning electron microscopy (SEM), energy-dispersive X-ray spectroscopy (EDX), transmission electron microscopy (TEM), field-emission scanning electron microscopy (FESEM), and x-ray diffraction (XRD) analysis. Fourier-transform infrared (FT-IR) spectroscopy was used to determine the chemical characterization of the film. The colorimetric indicator film incorporating anthocyanin was sensitive to pH changes, and the color changes could be visualized by naked eye. This film successfully changed color from red to yellowish-green when applied to the chicken breast samples to monitor the freshness. The film showed bright red at pH 1.0-6.0, bluish-grey at pH 7.0-10.0, and yellowish-green at pH higher than 11.0. The standard calibration curve of ammonia indicated a good linearity with R² value is 0.9143. The detection limit and quantitation limit of the indicator film is 0.01506 mg/g and 0.0456 mg/g, respectively. Besides, the ammonia concentration in chicken meat ranged from 0.02 -1.85 mg/g, with recovery rate ranging from 66.07 – 91.22 %. Based on the research, a good potential food packaging might be created to track the freshness of poultry and meat products, determine the application of freshness indicator formulations, and influence consumer purchasing decisions. 2023 Thesis NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/41408/1/24%20PAGES.pdf text en https://eprints.ums.edu.my/id/eprint/41408/2/FULLTEXT.pdf Erna Husna Kana (2023) Development of indicator sensing film for monitoring the freshness of chicken meat. Masters thesis, Universiti Malaysia Sabah.
institution Universiti Malaysia Sabah
building UMS Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sabah
content_source UMS Institutional Repository
url_provider http://eprints.ums.edu.my/
language English
English
topic TX341-641 Nutrition. Foods and food supply
spellingShingle TX341-641 Nutrition. Foods and food supply
Erna Husna Kana
Development of indicator sensing film for monitoring the freshness of chicken meat
description The quality and protection of meat is now a critical concern of the food industry worldwide, as it is related to economic development and public health. The high demand for meat processing has led the meat industry to monitor the freshness and quality of the products. Herein, a pH indicator film-based starch and anthocyanin extract from roselle, was developed to monitor the freshness of chicken meat. The morphological characteristics of the indicator films have been analysed using scanning electron microscopy (SEM), energy-dispersive X-ray spectroscopy (EDX), transmission electron microscopy (TEM), field-emission scanning electron microscopy (FESEM), and x-ray diffraction (XRD) analysis. Fourier-transform infrared (FT-IR) spectroscopy was used to determine the chemical characterization of the film. The colorimetric indicator film incorporating anthocyanin was sensitive to pH changes, and the color changes could be visualized by naked eye. This film successfully changed color from red to yellowish-green when applied to the chicken breast samples to monitor the freshness. The film showed bright red at pH 1.0-6.0, bluish-grey at pH 7.0-10.0, and yellowish-green at pH higher than 11.0. The standard calibration curve of ammonia indicated a good linearity with R² value is 0.9143. The detection limit and quantitation limit of the indicator film is 0.01506 mg/g and 0.0456 mg/g, respectively. Besides, the ammonia concentration in chicken meat ranged from 0.02 -1.85 mg/g, with recovery rate ranging from 66.07 – 91.22 %. Based on the research, a good potential food packaging might be created to track the freshness of poultry and meat products, determine the application of freshness indicator formulations, and influence consumer purchasing decisions.
format Thesis
author Erna Husna Kana
author_facet Erna Husna Kana
author_sort Erna Husna Kana
title Development of indicator sensing film for monitoring the freshness of chicken meat
title_short Development of indicator sensing film for monitoring the freshness of chicken meat
title_full Development of indicator sensing film for monitoring the freshness of chicken meat
title_fullStr Development of indicator sensing film for monitoring the freshness of chicken meat
title_full_unstemmed Development of indicator sensing film for monitoring the freshness of chicken meat
title_sort development of indicator sensing film for monitoring the freshness of chicken meat
publishDate 2023
url https://eprints.ums.edu.my/id/eprint/41408/1/24%20PAGES.pdf
https://eprints.ums.edu.my/id/eprint/41408/2/FULLTEXT.pdf
https://eprints.ums.edu.my/id/eprint/41408/
_version_ 1816131848481275904
score 13.223943

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