Peighambardoust Seyed Hadi, Yaghoubi Milad, Hosseinpour Azam, Alirezalu Kazem, Soltanzadeh Maral, Dadpour Mohammadreza
Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran.
Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz 5166616471, Iran.
Foods. 2022 Nov 6;11(21):3533. doi: 10.3390/foods11213533.
This study aimed for the application of active chitosan coating incorporating yarrow essential oil (YEO) together with the development of an on-package sensor label based on bromocresol purple (BCP) and methyl red (MR) for shelf-life extension and freshness monitoring of chicken breast fillet. Physiochemical and microbiological attributes of chicken meat coated with sole chitosan, YEO, and chitosan + YEO were compared with those of uncoated (control) samples. Chitosan + YEO coated chicken meat stayed fresh with no significant changes (p > 0.05) in pH (5.42−5.56), TVB-N (12.55−15.36 mg N/100 g), TBARs (0.35−0.40 mg MDA/kg) and total aerobic psycrotrophic bacteria (3.97−4.65 log CFU/g) in days 1−15. There was no response of the dual-sensors label toward the variation in chemical and microbiological indicators of chicken meat coated with chitosan + YEO. However, either uncoated, sole chitosan, or sole YEO treatments indicated a three-stage freshness status with the fresh stage belonged to a period earlier than day 7 (with no distinct color change in both sensor labels); the semi-fresh stage corresponded to storage days between 7−9, wherein a gradual color change appeared (MR from pink to orange, BCP from yellow to light purple); and the spoiled stage occurred in day 9 onward with a drastic color change (MR from orange to light yellow, BCP from light purple to deep purple). In general, the dual-sensors successfully responded to the variation of chemical and microbiological indicators and visual color of uncoated samples during storage time. Based on the obtained results, the application of chitosan + YEO coating efficiently prolonged the freshness of chicken breast meat, where on-package dual-sensors systems were able to detect the freshness stages of meat samples during storage time.
本研究旨在应用含有欧蓍草精油（YEO）的活性壳聚糖涂层，并开发一种基于溴甲酚紫（BCP）和甲基红（MR）的包装传感器标签，以延长鸡胸肉的保质期并监测其新鲜度。将涂有单独壳聚糖、YEO以及壳聚糖+YEO的鸡肉的理化和微生物特性与未涂层（对照）样品进行比较。在第1至15天，壳聚糖+YEO涂层的鸡肉保持新鲜，pH值（5.42−5.56）、挥发性盐基氮（TVB-N，12.55−15.36 mg N/100 g）、硫代巴比妥酸反应物（TBARs，0.35−0.40 mg MDA/kg）和总需氧嗜冷菌（3.97−4.65 log CFU/g）均无显著变化（p>0.05）。双传感器标签对壳聚糖+YEO涂层鸡肉的化学和微生物指标变化没有响应。然而，未涂层、单独壳聚糖或单独YEO处理均显示出三个阶段的新鲜度状态，新鲜阶段早于第7天（两个传感器标签均无明显颜色变化）；半新鲜阶段对应于7至9天的储存期，此时出现逐渐的颜色变化（MR从粉红色变为橙色，BCP从黄色变为浅紫色）；变质阶段从第9天开始，颜色急剧变化（MR从橙色变为浅黄色，BCP从浅紫色变为深紫色）。总体而言，双传感器在储存期间成功响应了未涂层样品的化学和微生物指标变化以及视觉颜色变化。基于所得结果，壳聚糖+YEO涂层的应用有效地延长了鸡胸肉的新鲜度，包装上的双传感器系统能够在储存期间检测肉样的新鲜度阶段。
