Chicken Spoilage Research Articles

A versatile pH-sensitive hydrogel based on a high-performance dye: Monitoring the freshness of milk and chicken meat

There is a growing interest in soft-matter sensors at the research and application level. Colorimetric hydrogel-based sensors can work as smart tools for the fast, simple, and low-cost monitoring of food freshness and spoilage. Herein we developed a hydrogel pH indicator working from pH 2–12 with a specific colorimetric pattern. A fast-responsive, easily formed and mouldable hydrogel was obtained by adding a minimal amount of a single pH-sensitive dye to an agar matrix. Optical, mechanical, and morphologic characteristic of the hydrogel were examined in detail. An easy-to-use smartphone app ensures color tone capture and correlation of color changes to pH levels. Practical applications of the versatile gel sensor were tested in solution and in the gaseous phase. The sensor was employed to assess the freshness of milk samples and to monitor the volatile basic nitrogen compounds resulting from packaged chicken spoilage.

Discovery of a temperature-dependent protease spoiling meat from Pseudomonas fragi: Target to myofibrillar and sarcoplasmic proteins rather than collagen

Chilled meat frequently suffered microbial spoilage because bacteria can secrete various proteases that break down the proteins. In this study, Pseudomonas fragi NMC 206 exhibited a temperature-dependent secretion pattern, with the ability to release the specific protease only below 25 °C. It was identified as alkaline protease AprA by LC-MS/MS, with the molecular weight of 50.4 kDa, belonging to the Serralysin family metalloprotease. Its significant potential for meat spoilage in situ resulted in alterations in meat color and sensory evaluation, as well as elevated pH, total volatile basic nitrogen (TVB-N) and the formation of volatile organic compounds (VOCs). The hydrolysis of meat proteins in vitro showed that AprA possessed a considerable proteolysis activity and degradation preferences on meat proteins, especially its ability to degrade myofibrillar and sarcoplasmic proteins, rather than collagen. These observations demonstrated temperatures regulated the secretion of AprA, which was closely related to chilled chicken spoilage caused by bacteria. These will provide a new basis for the preservation of meat products at low temperatures.

Eggshell membrane as a novel and green platform for the preparation of highly efficient and reversible curcumin-based colorimetric sensor for the monitoring of chicken freshness

Herein, for the very first time, we report a paper-like biomass, eggshell membrane (ESM), as a suitable platform for the fabrication of a colorimetric sensor (E-Cot). Green ethanolic extract, curcumin (CUR), was used as a sensing material to coat with the ESM. The present E-Cot effectively changed its color (yellow to red) in the real-time monitoring for chicken spoilage. The E-Cot exhibits barrier properties due to its inherent semi-permeability characteristics. Interestingly, the E-Cot showed a significant change in total color difference value (ΔE, 0 days - 0.0-39.6, after 1 day – 39.6-42.1, after 2 days – 42.1-53.6, after 3 days- 53.6-60.1, and after 4 days – 60.1-66.3, detectable by the naked eye) in the real-time monitoring for chicken freshness. In addition, the present E-Cot smart colorimetric sensor is reversible with a change in pH, and the sensor can be reused. Further, the hydrophobic nature of the E-Cot was confirmed by water contact angle analysis (WCA, contact angle of 101.21 ± 8.39). Good antibacterial, barrier, and optical properties of the present E-Cot were also found. Owing to the advantages such as green, efficient, cost-effective, biodegradable, reusable, sustainable, and simple preparation, we believe that the present E-Cot would be a more attractive candidate.

Smart Packaging for Chicken Meat Quality: Absorbent Food Pad and Whatman Paper Applications

Quality and shelf-life extension are major concerns in the development of meat packaging systems. The purpose of this study was to determine the effectiveness of absorbent food pads combined with intelligent packaging as well as to determine the correlation between active packaging and smart indicator labels. The active packaging applied absorbent food pads as carriers of active ingredients from basil and lemongrass, which are expected to extend the shelf life of chicken meat and maintain its quality. Meanwhile, intelligent packaging employs Whatman paper treated with Phenol Red (PR), providing real-time information on the quality of chicken meat. Various chicken meat spoilage test parameters such as thiobarbituric acid (TBA), total volatile base nitrogen (TVBN), total bacteria of total plate Count (TPC), and pH were tested at chiller temperature (4oC) every 3 × 24 hours. The results of this study indicated that an absorbent food pad with lemongrass essential oil can extend the shelf life of chicken meat by 3 days while, the intelligent indication label’s color profile changed from yellow at the beginning of application to red during chicken spoilage. Therefore, smart packaging from a combination of an absorbent food pad as active packaging and phenol red indicator label as intelligent packaging can potentially extend the shelf life of chicken and monitor the condition of chicken meat during storage.

Halochromic smart packaging film based on montmorillonite/polyvinyl alcohol-high amylose starch nanocomposite for monitoring chicken meat freshness

Polyvinyl alcohol (PVA) was blended with high amylose starch (HAS) at a ratio of 3:1, and reinforced with montmorillonite (MMT K10) at different concentrations (1, 2, 5, and 7 % w/w of polymers) and anthocyanins (ANT) to develop an active and smart packaging film. MMT addition enhanced the film's mechanical, barrier, thermal, and water resistance properties. Incorporating ANT extracted from roselle calyx into the optimal nanocomposite film (MMT/PVA-HAS II) increased the films' antioxidant, pH-response, and antibacterial properties. FTIR, XRD, and SEM confirmed the intermolecular interactions and even distribution of ANT and MMT in the film matrix. Release rate of ANT was dependent on type of simulant, with higher rate in aqueous solutions compared to alcoholic/fatty food simulants, and cytotoxicity evaluation proved safety of films for food packaging applications. Storage experiments confirmed the potential applicability of the novel halochromic smart film as a promising candidate for monitoring chicken spoilage under abusive storage conditions.

Smart packaging film prepared from subcritical water-modified oat starch and betalain of beetroot extract reinforced with cellulose nanofibrils

In this study, the smart food packaging films from subcritical water-modified native oat starch (NOS) were developed using betalain from beetroot as a pH biosensor was studied. NOS was modified by SCW at varying temperatures; henceforth modified oats starch (MOS) was designated as MOS@115, MOS@130, MOS@145, MOS@160, MOS@175, and MOS@190. FTIR, XRD, and gel permeation chromatography (GPC) results confirmed the crystallinity loss and molecular weight reduction of NOS. Improved cold water solubility and decreased viscosity were observed with increased temperature, which favored excellent film-forming features with improved elasticity. However, the modified starch's water-holding capacity and swelling rate increased until a certain temperature and afterward decreased. Improved physical and mechanical properties of the film were obtained after reinforcing with cellulose nanofibrils (CNF, 5 wt% of starch). Finally, MOS with betalain was efficiently demonstrated to monitor chicken spoilage. Thus, SCW treatment was investigated to be an efficient way to modify starch in an eco-friendly way for food packaging development.

Rapid Assessment of Chilled Chicken Spoilage Based on Hyperspectral Imaging Technology and AdaBoost-RT

Rapid Assessment of Chilled Chicken Spoilage Based on Hyperspectral Imaging Technology and AdaBoost-RT

Inhibition of Salmonella Enteritidis by Essential Oil Components and the Effect of Storage on the Quality of Chicken.

This research investigates the antibacterial potential of plant essential oil components including thymol, carvacrol, citral, cinnamaldehyde, limonene, and β-pinene against Salmonella Enteritidis (S. Enteritidis). Through the determination of minimum inhibitory concentration, three kinds of natural antibacterial agents with the best inhibitory effect on S. Enteritidis were determined, namely thymol (128 μg/mL), carvacrol (256 μg/mL), and cinnamaldehyde (128 μg/mL). Physical, chemical, microbial, and sensory characteristics were regularly monitored on days 0, 2, 4, and 6. The findings of this study reveal that both thymol at MIC of 128 μg/mL and carvacrol at MIC of 256 μg/mL not only maintained the sensory quality of chicken, but also decreased the pH, moisture content, and TVB-N value. Additionally, thymol, carvacrol and cinnamaldehyde successfully inhibited the formation of S. Enteritidis biofilm, thereby minimizing the number of S. Enteritidis and the total aerobic plate count in chicken. Hence, thymol, carvacrol, and cinnamaldehyde have more effective inhibitory activities against S. Enteritidis, which can effectively prevent the spoilage of chicken and reduce the loss of its functional components.

Characterization of chilled chicken spoilage using an integrated microbiome and metabolomics analysis

Spoilage of chilled chicken can occur as a result of microbial development and consumption of meat nutrients by spoilage bacteria, ultimately resulting in the release of undesired metabolites. Characterizing the profiles of the microbiota and metabolites and clarifying their relationships will contribute to an improved understanding of the mechanism underlying chilled chicken spoilage. In the present study, 16S rRNA gene sequencing and ultra-high-performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS)-based untargeted metabolomics analyses were applied to determine the microbial and metabolic profiles in chicken during chilled storage. The microbial and metabolic datasets were subjected to combined analysis using weighted gene co-expression network analysis (WGCNA) and Spearman’s correlation analysis. Brochothrix, Carnobacterium, Photobacterium, Pseudomonas, Acinetobacter, Serratia, Kurthia, Shewanella, and Obesumbacterium genera were identified as the dominant spoilage bacteria in chilled chicken. Ten metabolic pathways, including histidine metabolism and purine metabolism, were identified as potential mechanisms underlying chilled chicken spoilage. Correlation analysis demonstrated that spoilage bacterial genera were highly correlated with spoilage-related metabolites. Taken together, the present study proposed an integrated microbiome and metabolomics approach to investigate the mechanism of chilled chicken spoilage caused by microbial activity. The results obtained by this approach provide a comprehensive insight into changes in the microbial and metabolic profiles of chilled chicken during spoilage.

Quick assessment of chicken spoilage based on hyperspectral NIR spectra combined with partial least squares regression

Pseudomonas spp. and Enterobacteriaceae are dominant spoilage bacteria in chicken during cold storage (0°C-4°C). In this study, high resolution spectra in the range of 900-1700 nm were acquired and preprocessed using Savitzky-Golay convolution smoothing (SGCS), standard normal variate (SNV) and multiplicative scatter correction (MSC), respectively, and then mined using partial least squares (PLS) algorithm to relate to the total counts of Pseudomonas spp. and Enterobacteriaceae (PEC) of fresh chicken breasts to predict PEC rapidly. The results showed that with full 900-1700 nm range wavelength, MSC-PLS model built with MSC spectra performed better than PLS models with other spectra (RAW-PLS, SGCS-PLS, SNV-PLS), with correlation coefficient (RP) of 0.954, root mean square error of prediction (RMSEP) of 0.396 log10 CFU/g and residual predictive deviation (RPD) of 3.33 in prediction set. Based on the 12 optimal wavelengths (902.2 nm, 905.5 nm, 923.6 nm, 938.4 nm, 946.7 nm, 1025.7 nm, 1124.4 nm, 1211.6 nm, 1269.2 nm, 1653.7 nm, 1691.8 nm and 1693.4 nm) selected from MSC spectra by successive projections algorithm (SPA), SPA-MSC-PLS model had RP of 0.954, RMSEP of 0.397 log10 CFU/g and RPD of 3.32, similar to MSC-PLS model. The overall study indicated that NIR spectra combined with PLS algorithm could be used to detect the PEC of chicken flesh in a rapid and non-destructive way. Keywords: hyperspectral NIR spectra, chicken, dominant spoilage, partial least squares regression, quick assessment DOI: 10.25165/j.ijabe.20211401.5726 Citation: Jiang S Q, He H J, Ma H J, Chen F S, Xu B C, Liu H, et al. Quick assessment of chicken spoilage based on hyperspectral NIR spectra combined with partial least squares regression. Int J Agric & Biol Eng, 2021; 14(1): 243–250.

Quick assessment of chicken spoilage based on hyperspectral NIR spectra combined with partial least squares regression

Quick assessment of chicken spoilage based on hyperspectral NIR spectra combined with partial least squares regression

Monitoring freshness of chicken breast by using natural halochromic curcumin loaded chitosan/PEO nanofibers as an intelligent package

Intelligent packaging is important to get information about real time quality of foods. The objective of this study was to develop an electrospun nanofiber halochromic pH sensor film using curcumin, chitosan (CS) and polyethylene oxide (PEO) to monitor chicken freshness. Conductivity and rheological behavior of CS/PEO/curcumin solutions were measured to understand the effect of solution properties on the morphology of the fibers. The morphological characteristics of nanofiber films were investigated by Field Emission Scanning Electron Microscopy (FESEM). Average diameter of the fibers was found to be between 283 ± 27 nm and 338 ± 35 nm. It was concluded that increasing CS amount in nanofibers decreased the diameter of the fibers. Thermal analysis and water vapor permeability features of the pH sensor were also examined. Color changes of curcumin loaded CS/PEO nanofiber film was evaluated on chicken breast package at 4 °C. The color of nanofiber film changed from bright yellow to reddish color which provided an opportunity to detect color changes by even the naked eyes of the untrained consumer. As a quality indicator, surface pH changes of the chicken breast and TVB-N (total volatile basic nitrogen) were measured. At the end of the day 5, pH value of 6.53 ±0.08 and TVB-N concentration of 23.45 ±3.35 mg/100 g indicated that food was at the edge of the acceptance level. As a result, curcumin loaded nanofiber satisfied the expectation and gave an opportunity to visualize real time monitoring of chicken spoilage.

Preparation of sugarcane bagasse nanocellulose hydrogel as a colourimetric freshness indicator for intelligent food packaging

A sugarcane bagasse nanocellulose-based hydrogel was developed as a colourimetric freshness indicator for monitoring spoilage of chicken breast. Nanocellulose was prepared from sugarcane bagasse cellulose filaments by TEMPO-mediated oxidation, and then used to form a strong self-standing hydrogel matrix through Zn2+ cross-linking. The hydrogel worked as a carrier for pH-responsive dyes (bromothymol blue/methyl red), which changed colour according to the freshness of the chicken sample. CO2 levels were found to increase with the spoilage of chicken, relative to rising levels of micro-organisms. The indicator hydrogel optical colour changed from green to red on the third day, as the log CFU/g passed the limit of acceptability for human consumption and emission of complicated volatiles. This new design of colourimetric freshness indicator made with a nanocellulose hydrogel has a quick response to chicken spoilage and is expected to facilitate the utilisation of bagasse nanocellulose as a value-added material in intelligent packaging.

A gas Fourier transform infrared spectroscopy methodology for the rapid and accurate discrimination of chicken spoilage through volatiles analysis

AbstractThe discrimination of chicken spoilage is extremely important in order to guarantee the quality and safety of chicken before consumption, and requires an efficient and reliable method. We aimed to find a rapid and accurate method to discriminate the level of spoilage of chicken, and have developed a gas Fourier transform infrared spectroscopy (G‐FTIR) methodology based on analysing volatiles from chicken samples. In this method, the volatiles of chicken samples were first measured by the G‐FTIR spectrometer. After that, a chemometrics method combining principal component analysis (PCA) with support vector machine (SVM) was developed to encode the G‐FTIR spectra. With the combination of G‐FTIR spectra and the chemometrics method, a relationship between the spoilage levels of chicken and the G‐FTIR spectra of volatiles was established. As a result, the spoilage levels of chicken samples were accurately distinguished with a prediction accuracy of 100%, for samples stored at both normal (20 °C) and cold (4 °C) temperatures. The results obtained were correlated with the routine total volatile basis nitrogen (TVB‐N) method for validation. In addition, The G‐FTIR detection process for each sample could be performed within 3 min, requiring no chemical reagents. The G‐FTIR methodology performed well for the rapid discrimination of chicken spoilage, which could also be extended to the detection of other spoiled foods.

Synthesis and Activity Test of Coumarin-Chalcone Derivative as a Colorimetric Sensor for Chicken Spoilage Indicator

Chemosensor of coumarin-chalcone (2) derivative has been synthesized and tested for chicken spoilage indicator. The compound (2) was synthesized from the reaction of 3-acetyl-2H-chromen-one (1) and vanillin with reflux and ultrasonic irradiation methods. The compound (2) exhibited quick and obvious color in sensor label for amines from yellow to dark yellow. Application to detect spoiled chicken showed that color of compound (2) changed at 12 h and 6 d in room and chiller temperature respectively. Thus, compound (2) can be used efficiently for decayed chicken detection.

An Intelligent Film Based on Cassia Gum Containing Bromothymol Blue-Anchored Cellulose Fibers for Real-Time Detection of Meat Freshness.

To prepare intelligent cellulose fiber (ICF), cellulose fibers were modified by grafting hydroxypropyltriethylamine groups to which bromothymol blue (BTB) was anchored. The ICFs were incorporated into cassia gum (CG) to prepare a pH-sensitive intelligent film. The Fourier transform infrared results indicated that BTB has been introduced in the CG-ICF5 film. Scanning electronic microscopy indicated that the addition of ICF can loosen the structure of the film. The incorporation of ICF decreased light transmittance and water vapor permeability but did not significantly affect thermal stability. The mechanical properties were weakened with 3% ICF addition and were improved with 5% ICF addition. The release experiment indicated that 46.784% and 8.297% of BTB was released from the CG-ICF5 film under oscillating to 50% and 95% alcohol/water solution, respectively. The response of the intelligent films to triethylamine in environments with different relative humidities was investigated. A visible color change occurred in the triethylamine environment within 20 min. Pork and chicken spoilage experiments were performed to study the application of the intelligent film in monitoring meat freshness during spoilage. Obvious color changes appeared, demonstrating that the intelligent film has potential for use in real-time indication of meat spoilage.

Rapid Pseudomonas Species Identification from Chicken by Integrating Colorimetric Sensors with Near-Infrared Spectroscopy

Pseudomonas spp. are the dominant spoilage bacteria which can cause chicken spoilage. Some traditional detection methods are often unsuitable for their rapid real-time detection. Thus, in this paper, a fusion strategy based on colorimetric sensors and near-infrared spectroscopy was applied to rapidly identify Pseudomonas spp. in chicken. First, four different species of Pseudomonas—Pseudomonas gessardii, Pseudomonas psychrophila, Pseudomonas fragi, and Pseudomonas fluorescens—were isolated from putrid chicken, and then, the odor and spectral information of the Pseudomonas species and their mixture were obtained by colorimetric sensors and near-infrared spectroscopy, respectively. Thirty-six odor characteristic variables and 33 spectral characteristic variables were extracted from each technique and used for data fusion based on principal component analysis (PCA). Back-propagation artificial neural network (BP-ANN) was used to build identification model for the discrimination of the different Pseudomonas species. The results showed that the discrimination capability of the model based on data fusion was superior to that based on the two techniques independently, and eventually BP-ANN achieved 100% classification rate by cross-validation and 98.75% classification rate in predication set. This work indicates that the combination of colorimetric sensors and near-infrared spectroscopy is promising for the rapid identification of Pseudomonas species in chicken extract, and hence may be applied towards quality monitoring.

Control microbial growth on fresh chicken meat using pinosylvin inclusion complexes based packaging absorbent pads

Fresh chicken is a potential source of human infection due to its high microbial load, making the issues regarding its microbiological safety, especially the control of Campylobacter spp., of paramount relevance. Pinosylvin has recently proved effective against this major food pathogen. In this work, we evaluated the efficacy of absorbent pads containing pinosylvin (PS) inclusion complexes (ICs) for the control of fresh chicken meat microbial contamination, focusing on its anti-Campylobacter activity. Coated pads were evaluated in vitro against C. jejuni, followed by in vivo testing in chicken exudates and meat, assessing their anti-Campylobacter activity as well as their efficacy in inhibiting poultry microbiota. Pads exhibited a bactericidal activity in liquid medium at a concentration of 0.08 mg/cm2. At 4 °C, pads with 0.4 mg PS/cm2 exhibited anti-Campylobacter activity in chicken fillets and exudates. Regarding spoilage bacteria, active coated pads were not able to reduce pseudomonads but caused reductions in LAB, psychrotrophs and total viable counts. The present work demonstrates that absorbent pads coated with pinosylvin inclusion complexes possess an efficient antimicrobial activity not only against C. jejuni but also against chicken spoilage bacteria, enabling the use of these active pads to control microbial growth in packaged chicken meat.

Microbial and chemical spoilage of chicken meat during storage at isothermal and fluctuation temperature under aerobic conditions

Microbial activity and spoilage of chicken meat from the market in Mashhad, Iran, stored in air at 0, 4, 10 and 15°C was assessed. Microbial spoilage population, Total VolatileBase Nitrogen (TVB-N), pH and organoleptic changes were determined. Based on the results of sensory analysis, shelf-life of chicken meat stored at 0, 4, 10 and 15°C was 72, 120, 220 and 320 h, respectively. TVB-N that serves as an important indicator increased with storage time and TVB-N values were more than 28 mg/100g at the time of unacceptable sensory analysis. Both of them showed a high correlation coefficient with microbial growth, especially, Pseudomonas spp. However, pH cannot be used as a good indicator of chicken spoilage under aerobic conditions and there was relatively low correlation between this parameter and the sensory analysis. The results from microbiological behavior analysis, organoleptic quality and TVB-N values identified pseudomonas spp. as special spoilage organisms (SSO) of poultry meat stored at 0-15°C and Pseudomonas spp. population level was 7.5 CFU/g at the end of shelf life. The microbial growth under dynamic temperature condition followed the same pattern and the results showed that temperature abuse affects the surviving population of Pseudomonas spp. and it leads to reduction of shelf life.

The Development of Predictive Growth Models for Total Viable Cells and Escherichia coli on Chicken Breast as a Function of Temperature

Abstract The aim of this research was to estimate the effect of temperature and develop predictive models for the growth of totalviable cells (TVC) and Escherichia coli (EC) on chicken breast under aerobic and various temperature conditions. The pri-mary models were determined by Baranyi model. The secondary models for the specific growth rate (SGR) and lag time(LT), as a function of storage temperature, were developed by the polynomial model. The initial contamination level ofchicken breasts was around 4.3 Log CFU/g of TVC and 1.0 Log CFU/g of E. coli . During 216 h of storage, SGR of TVCshowed 0.05, 0.15, and 0.54 Log CFU/g/h at 5, 15, and 25 o C. Also, the growth tendency of EC was similar to those of TVC.As storage temperature increased, the values of SGR of microorganisms increased dramatically and the values of LTdecreased inversely. The predicted growth models with experimental data were evaluated by B f , A f , RMSE , and R 2 . Thesevalues indicated that these developed models were reliable to express the growth of TVC and EC on chicken breasts. Thetemperature changes of distribution and showcase in markets might affect the growth of microorganisms and spoilage ofchicken breast mainly.