Jamun fruit (Syzgium cumini) skin extract based indicator for monitoring chicken patties quality during storage

• Published in: Journal of food science and technology 2020-02, Vol.57 (2), p.537-548
• Main Authors: Talukder, S., Mendiratta, S. K., Kumar, R. R., Agrawal, R. K., Soni, A., Luke, A., Chand, S.
• Format: Article
• Language: English
• Subjects: Ammonia; Anthocyanins; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Chickens; Cold storage; Color; Filter paper; Food Science; Fruits; Meat; Meat products; Microorganisms; Nutrition; Original; Original Article; pH effects; Poultry; Quality management; Quality of service; Refrigeration; Sensory properties; Skin
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-019-04084-y

Natural plant pigment, anthocyanins have the capability to change its color with the change of its structure influenced by changing pH. This feature of anthocyanin has been harnessed to design a meat products quality indicator. In the present experiment anthocyanin rich Jamun fruit ( Syzgium cumini ) skin extract was used to develop quality indicator by immobilizing on filter paper strips with the purpose of application in chicken patties packets stored at refrigeration temperature (4 ± 1 °C). The indicator changed its color from violet to yellow due to changed pH in it when it was attached inside packet of chicken patties during storage, due to reaction with volatile basic compounds generated from meat. During storage for 21 days, various changes in quality attributes of chicken patties viz., pH, Total volatile basic nitrogen (TVBN), ammonia level, color value, sensory attributes and microbial evaluation were estimated. The pH decreased ( P