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

58 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

Fingerprint Dive into the research topics of 'Myoglobin-based indicators for the evaluation of freshness of unmarinated broiler cuts'. Together they form a unique fingerprint.

Cite this