Myoglobin-based indicators for the evaluation of freshness of unmarinated broiler cuts

Maria Smolander (Corresponding Author), Eero Hurme, Kyösti Latva-Kala, Tiina Luoma, Hanna-Leena Alakomi, Raija Ahvenainen

    Research output: Contribution to journalArticleScientificpeer-review

    65 Citations (Scopus)

    Abstract

    A principle for a novel intelligent packaging concept, which indicates specifically the spoilage or the lack of freshness of a food product, is described. This freshness indicator for modified atmosphere packed poultry meat is based on the indication of the presence of hydrogen sulphide (H2S), which is produced in considerable amounts during the ageing of packed poultry during storage.
    In the preliminary evaluation of the indicator principle promising results were obtained for H2S-sensitive indicators based on a visually detectable colour change of agarose immobilised myoglobin. The colour change of the indicators attached into the packages containing unmarinated broiler correlated with the microbiological and sensory quality of broiler samples and the onset of the colour change took place concurrently with the sensory rejection of the odour.
    Original languageEnglish
    Pages (from-to)279-288
    JournalInnovative Food Science and Emerging Technologies
    Volume3
    Issue number3
    DOIs
    Publication statusPublished - 2002
    MoE publication typeA1 Journal article-refereed

    Keywords

    • Intelligent packaging
    • Freshness indicator
    • Quality indicator
    • Spoilage
    • Myoglobin
    • Hydrogen sulphide
    • Poultry

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