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.
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 language | English |
|---|---|
| Pages (from-to) | 279-288 |
| Journal | Innovative Food Science and Emerging Technologies |
| Volume | 3 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - 2002 |
| MoE publication type | A1 Journal article-refereed |
Keywords
- Intelligent packaging
- Freshness indicator
- Quality indicator
- Spoilage
- Myoglobin
- Hydrogen sulphide
- Poultry