Strategies and Technology to Determine Chicken Freshness

Strategies and Technology to Determine Chicken Freshness2.0 penetrationRecently, there exhaust got been various contrivances of sensors to detect the sauciness of food. A chemical sensor means that a tool that convert chemical discipline into an analytically social functionful signal. The device acts as an analyzer (Hulanicki et al, 1991). offend or intelligent furtherance has been the result of utilize such(prenominal) sensors into the food case technology. Smart package uses chemical or biosensor to observe the quality and base hit of food from the producers and communicate the outcome to the consumers. Time-temperature exponents, ripeness indexs, chemical sensors, biosensors and radio frequency appellation be some of the examples of components in smart box (Kuswandi et al, 2011).2.1Chemical demodulator in Determining Chicken Cuts FreshnessChicken is a highly perishable food, as it usually deteriorates within a week of slaughtering, even so when it is put in sto rage chiller clays. Chicken spoilage is principally due to microorganisms (Kuswandi et al, 2013). Microorganisms in broiler yellow ar heterogenous. The common microorganisms in aerobically sto release, chilled fowl cores atomic number 18 Flavobacteria, Shewanella putrefaciens, Acinetobacter spp., Corynebacteria spp., Moraxella spp. and fluorescent pseudomonas (Amaut-Rollier et al, 1999).Biogenic amines (BAs) are generated by the gain of decarboxylase-positive microorganisms under favourable conditions to enzyme activity. Many Enterobacteriaceae, Pseudomonas spp. and certain lactobacilli, enterococci and staphylococci are active in the formation of Bas. The amount of amines formed depends abundantly on the type of microorganisms present. The formation of amines, including BAs is primarily a product of the enzymic decarboxylation of specific amino group acid due to microbial enzyme activity (Kuswandi et al, 2013). The amino acids cigarette as well as suffer oxidative deamina tion, decarbozylation and desulfurization, resulting in attackes such as NH3, carbon dioxide, and H2S. Carbon dioxide (CO2) is more often than not known to be produced during microbial growth. (Rukchon et al, 2014)Quantifying chemical variegates could provide information on the degree of spoilage. A number of indicators have been proposed to analyse the quality of meat, including BAs, vaporific bases, nucleotide breakdown products, volatile acidity and CO2. Thus, these compounds fanny be taken as quality indicators of scandalmongering incandescence during storage (Rukchon et al, 2014).2.2Problem literary argumentIncreasing of production of poultry meat and products are signifi merchant shipt passim the world in the last decade. Chicken and poultry products are historied because of their specific sensory attributes and the tendency of the public to consider white meat are healthier than red (Balamatsia et al, 2005). Nowadays, demands for the incrustation and safety of foo d products by the consumers are increase continuously (Kuswandi et al, 2013). However, spoilage of chicken and poultry products has fashion a burden to the producers plus it can bring a health hazard to the consumers, since poultry meat may contain pathogenic microorganisms (Economou et al, 2009).However, with the invention of smart package, which can observe the quality and safety of food and relay the result to the consumers. The sensors used in the packaging come with variety of functions, such as monitoring the bitterness, pathogens, leakage, carbon dioxide, oxygen, pH, time and temperature. The technology is beyond the brisk standard technologies, which are control of weight, volume, colour, appearance and etcetera (Kuswandi et al, 2011).Colour changes of pH dyes such as bromothymol blue, bromophenol blue, bromocresol purple, methyl red, bromocresol green, methyl orange, methyl yellowness, phenol red can be detect acidic/basic volatile compounds, as they display an irrever sible change in colour. These are some of the indicators that can be used to make sensors to detect chicken unspoiledness. The sensors then can be stickered or paste onto the packaging (Rukchon et al, 2014).2.3ObjectivesThe goal is to satisfy the increasing demands of customers, to be able to produce fresh goods, or at least(prenominal) providing scientific evidence informing the customers of the condition of the product, and not ground on oral evidence only, as the seller or producer can just fabricate the truth.The objectives of this study areTo investigate the sexual relationship amongst the numbers of microorganisms and level of spoilageTo develop an indicator to monitor the freshness of chicken3.0 LITERATURE REVIEW3.1Smart PackagingSmart packaging are packaging that can do more than traditional packaging, in terms of storing, protecting and providing information about the product (Kerry and Butler, 2008). Smart packaging can provide information about the condition (i.e. le vel of spoilage, freshness of content) of the contents of the pack through colour coding, wireless information, or etcetera.Smart packaging is quite different than active packaging. While active packaging will be activated when it is triggered, smart packaging is more to an indicator of microbial growth, physical shock, leakage or microbial spoilage (Intelligent and supple Packaging Opportunities in Specialty Papers, 2009).Smart packaging can replacement on and off according to changing external or home(a) conditions. Then, it will inform the status of the content to the customers (Butler, 2013).3.1.1Indicators for Meat FreshnessIndicators of freshness can provide direct information from the outcome of chemical changes or microbial growth in food. The production of freshness indicator in meat products depends on the types of product, related spoilage flora, conditions of storage and packaging brass (Kerry, 2012).Table 1Potential indicators in detecting meat freshness (Kerry, 201 2)Potential indicatorsComponents to detectColour-based pH indicatorsMicrobial metabolitesEthanolFermentative metabolism of lactic acid bacteriaVolatile compounds (e.g. dimethylamine, biogenic amines)Muscle-based product decompositionMyoglobin based freshness indicatorHydrogen sulphide, a breakdown product of cysteine absolute majority of meat freshness indicator are colour change indicator that gives its result according to microbial metabolites that are produced gradually during spoilage (Kerry, 2012).3.1.2Sensors for regimen Pathogens and ContaminantsThe easiest microbial contamination presence that can be detected indirectly is by measuring changes in gas composition in relation to the microbial growth, by using gas sensor. The increase in CO2 concentration can determines microbial contamination only in packages that do not contain CO2 as a protective gas. The indicators are usually colour changing, that can be based on chromogenic substrates of enzymes produced by the microorga nisms, the consumption of certain nutrients or the detection of microorganism itself.One of the examples is the use of nanostructured silk as a platform for biosensors. This silk has quite a lot of advantages, as it is edible and biodegradable, and it can also be integrated within the packaging of products itself.Conducting polymers, one of biosensors can be used to detect the gases released during microbe metabolism. Biosensors are produced by inserting conducting nanoparticles into an insulating matrix, and the change in resistance correlates to the total amount of gas released. These sensors are evolving to detect food borne pathogens through quantification of bacterial cultures (Kuswandi et al, 2011).3.2Examples of Indicators3.2.1Methyl cherry-redMethyl red is a pH indicator. The methyl red/cellulose tissue layer functions as a freshness sensor to detect freshness or spoilage of chicken. It is based on increase of pH, because the amounts of volatile amines that are produced in the package increase gradually making the pH increase as well. Following this, the sensor will change colour from red to yellow as an indicator for spoilage, and it is of course visible to the naked eye. Since the pH of fresh chicken meats is around 5.50 and the pH of spoilt chicken meat is considered preceding(prenominal) 6.0, the increasing of pH will take place during the deterioration of chicken meats, as the volatile amines are increasing gradually (Kuswandi et al, 2013).Figure 1The colour changes of methyl red/cellulose tissue layer versus time of chicken cuts stored at room temperature (Kuswandi et al, 2013)Figure 2The colour changes of methyl red/cellulose membrane versus time of chicken cuts stored at chiller temperature (Kuswandi et al, 2013)3.3.2Colorimetric Sensors ArrayAn electronic nose (e-nose) is a tool that can recognise specific components of a smell and examine its chemical makeup to distinguish it. E-nose consists of a ashes for chemical detection like roll of electronic sensors and a constitution for recognising pattern, such as a neural network (WhatIs.com, 13 November 2014).E-nose system is composed of many non-specific sensors, and an odour stimulus produce characteristic fingerprint from the sensors array. Fingerprints patterns from known odour are then used to make a database, and t apiece the pattern identifying system so that unknown odours can be recognised and classified (Chen et al, 2014).A low-cost colorimetric sensors array was fabricated, using printing chemically responsive dyes on a C2 reverse silica-gel two-dimensional plate, along with a specific colorific fingerprint to identify volatile compounds. AdaBoost-OLDA, a combination of orthogonal linear discriminant analysis (OLDA) and adaptive boosting (AdaBoost) is a categorisation algorithm that was also proposed to use with the colorimetric sensors (Chen et al, 2014).Figure 3 formal diagram of E-nose system based on a colorimetric sensors array (Chen et al, 2014)Tota l volatile basic nitrogen (TVBN) is one of the best indicators to recognize between fresh and spoilt poultry. In China, above 15 mg/100 g of TVBN is considered spoilt meat (Chen et al, 2014).Figure 4 citation measurement results of TVBN content for all samples (Chen et al, 2014)Figure 5Differences images for fresh chicken sample (a) and spoilt chicken sample (b) (Chen et al, 2014)Figure 5 is the battle of images for the fresh and spoilt samples, by subtracting the initial from the final image. As mentioned earlier, each difference image has its own specific fingerprint. The sensors array which contain the selected metalloporphyrins dyes have responded sensitively to many of volatile organic compounds such as tryptamine, putrescine, cadaverine and other(a) biogenic amines during chicken spoilage. The extra dyes which consist of three pH indicators have responded to hydrogen sulphide and organic acids such as lactic acid. either of the spoilage process can be recorded on the chang e of chemical responsive dyes (Chen et al, 2014).