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

Erna Husna Kana (2023) Development of indicator sensing film for monitoring the freshness of chicken meat. Masters thesis, Universiti Malaysia Sabah.

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Abstract

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.

Item Type:	Thesis (Masters)
Keyword:	Quality and protection, Food industry, Meat processing, Indicator film-based
Subjects:	T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	DG MASNIAH AHMAD -
Date Deposited:	07 Nov 2024 15:40
Last Modified:	07 Nov 2024 15:40
URI:	https://eprints.ums.edu.my/id/eprint/41408

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