Designing the pH-sensitive indicator based on starch nanoparticle with bromocresol green for monitoring meat spoilage

ABSTRACT

The starch nanoparticle, combined with bromocresol green (BCG), served as a pH-sensitive indicator to monitor meat quality throughout an 8-day refrigerated storage period. The meat samples were sealed in package which the pH-sensitive indicator attached to the interior part of packaging lid. The changes in meat quality were evaluated by total volatile base nitrogen (TVBN), pH, total viable count (TVC), sensory analysis, and color in interval of 0, 3, 5, 7, and 8-days storage at 4°C. Initial TVBN values were recorded at 19.6 mg/100 g, increased to 26.6 mg/100 g by the end of storage period. The pH value was significantly increased after 8 days storage at 4°C. The observed color variation in the indicator from yellow to blue was attributed to the concurrent increases in TVBN, TVC, and pH. The indicator color changes had significant correlation with analyzed chemical quality of stored meat. Therefore, the designed BCG pH-sensitive indicator could be effective in monitoring the meat spoilage during storage.

KEYWORDS:

• Intelligent packaging
• Meat spoilage
• Starch nanoparticle
• pH-sensitive indicator

Acknowledgements

The authors gratefully thank the school of public health, Shahid Sadoughi University of Sciences, Yazd, Iran, for supporting this research.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Authorship Contribution

Farzaneh Fatehi, Fatemeh Hemmati, Saeed Heidari Kochaki, Elham Khalili Sadrabad, Seyedhossein Hekmatimoghaddam, Ali Jebali, Fateme Akrami Mohajeri: wrote the paper, analyzed and interpreted the data, performed the experiments, materials, contributed reagents, analysis tools or data, conceived and designed the experiments.

Mehrzad Feilizadeh, Zahra Derakhshan, Enayat Berizi: wrote the paper, analysis tools or data, materials, contributed reagents, analyzed and interpreted the data, conceived and designed the experiments.

Additional information

Funding

This work was supported by the Faculty of Public Health and Research Vice-chancellor, Shahid Sadoughi University of Medical Science, funded the thesis.