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

52 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

Fingerprint

myoglobin
Myoglobin
freshness
Poultry
Color
broiler chickens
color
Spoilage
Hydrogen Sulfide
Meats
poultry meat
hydrogen sulfide
Hydrogen sulfide
Odors
Product Packaging
Atmosphere
spoilage
Sepharose
Meat
agarose

Keywords

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

Cite this

Smolander, Maria ; Hurme, Eero ; Latva-Kala, Kyösti ; Luoma, Tiina ; Alakomi, Hanna-Leena ; Ahvenainen, Raija. / Myoglobin-based indicators for the evaluation of freshness of unmarinated broiler cuts. In: Innovative Food Science and Emerging Technologies. 2002 ; Vol. 3, No. 3. pp. 279-288.
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Myoglobin-based indicators for the evaluation of freshness of unmarinated broiler cuts. / Smolander, Maria (Corresponding Author); Hurme, Eero; Latva-Kala, Kyösti; Luoma, Tiina; Alakomi, Hanna-Leena; Ahvenainen, Raija.

In: Innovative Food Science and Emerging Technologies, Vol. 3, No. 3, 2002, p. 279-288.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Myoglobin-based indicators for the evaluation of freshness of unmarinated broiler cuts

AU - Smolander, Maria

AU - Hurme, Eero

AU - Latva-Kala, Kyösti

AU - Luoma, Tiina

AU - Alakomi, Hanna-Leena

AU - Ahvenainen, Raija

PY - 2002

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AB - 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.

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