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

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...

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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
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cited_by cdi_FETCH-LOGICAL-c474t-bd7f1017b8a9382a3053a4af629893c002ec7777c8c2727acfdd40840808e8463
cites cdi_FETCH-LOGICAL-c474t-bd7f1017b8a9382a3053a4af629893c002ec7777c8c2727acfdd40840808e8463
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container_issue 2
container_start_page 537
container_title Journal of food science and technology
container_volume 57
creator Talukder, S.
Mendiratta, S. K.
Kumar, R. R.
Agrawal, R. K.
Soni, A.
Luke, A.
Chand, S.
description 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 
doi_str_mv 10.1007/s13197-019-04084-y
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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  &lt; 0.5) from 6.22 to 6.04. TVBN and ammonia and level increased significantly ( P  &lt; 0.5) throughout storage. Redness, yellowness, hue and chroma value gradually changed during storage. Sensory scores also decreased significantly ( P  &lt; 0.5). Microbial count also increased ( P  &lt; 0.5) during this time. The experiment showed that, during storage, the color changing pattern of quality indicator was well correlated with the changes in quality attributes of chicken meat patties. 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Microbial count also increased ( P  &lt; 0.5) during this time. The experiment showed that, during storage, the color changing pattern of quality indicator was well correlated with the changes in quality attributes of chicken meat patties. Therefore, it is expected that the developed quality indicator can provide a convenient, non destructive, visual mean to monitor the meat products quality during refrigerated storage.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>32116363</pmid><doi>10.1007/s13197-019-04084-y</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0002-7091-9317</orcidid><oa>free_for_read</oa></addata></record>
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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
title Jamun fruit (Syzgium cumini) skin extract based indicator for monitoring chicken patties quality during storage
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