Tavuk Etinde Bozulmayı İzlemek İçin Tazelik İndikatörü Geliştirilmesi

Abstract

In the food industry, many perishable products should remain in the cold chain until the sale is realized. However, breakage of the cold chain during transport and storage can cause products to breakdown before their expiration date. Therefore, many researches have been conducted on smart packaging and smart labeling. Smart packages are protective materials that delay the deterioration of the product. On the other hand smart labels are used to detect the spoilage of the product. Smart labels often indicate spoilage by discoloration or loss of color. In this study, freshness indicator was developed to detect spoilage in chicken meat. pH indicator was selected as the freshness indicator. For this purpose, sodium alginate (NaAlg) (medium viscosity, 3% (m/m)) and acrylamide (AAm) monomer (50% (m/m) were mixed and irradiated in 60Co-gamma source to form semi-IPN structures. Hydrogel properties of the structures were examined and swelling behavior was monitored at pH 4,0, 7,0 and 8,0 in pure water and dye solutions of different concentrations. The adsorption properties of the prepared adsorbent against the dyes was investigated and adsorption and desorption studies were carried out. The spectrometric and thermal characterizations of (NaAlg/AAm)IPN and dye adsorbed-(NaAlg/AAm)IPN structures were performed. The indicator of methyl red, methyl orange, curcumin and bromocresol green which can show color change in the pH range shown in the decomposition of chicken meat was chosen as indicator. Among the labels tested in chicken meat, the bromocresol green (orange colored) adsorbed-(NaAlg/AAm)IPN that was prepared in the acidic region showed the degradation in chicken by turning from orange to green after 48 hours and from green to blue aafter 72 hours.

In the food industry, many perishable products should remain in the cold chain until the sale is realized. However, breakage of the cold chain during transport and storage can cause products to breakdown before their expiration date. Therefore, many researches have been conducted on smart packaging and smart labeling. Smart packages are protective materials that delay the deterioration of the product. On the other hand smart labels are used to detect the spoilage of the product. Smart labels often indicate spoilage by discoloration or loss of color. In this study, freshness indicator was developed to detect spoilage in chicken meat. pH indicator was selected as the freshness indicator. For this purpose, sodium alginate (NaAlg) (medium viscosity, 3% (m/m)) and acrylamide (AAm) monomer (50% (m/m) were mixed and irradiated in 60Co-gamma source to form semi-IPN structures. Hydrogel properties of the structures were examined and swelling behavior was monitored at pH 4,0, 7,0 and 8,0 in pure water and dye solutions of different concentrations. The adsorption properties of the prepared adsorbent against the dyes was investigated and adsorption and desorption studies were carried out. The spectrometric and thermal characterizations of (NaAlg/AAm)IPN and dye adsorbed-(NaAlg/AAm)IPN structures were performed. The indicator of methyl red, methyl orange, curcumin and bromocresol green which can show color change in the pH range shown in the decomposition of chicken meat was chosen as indicator. Among the labels tested in chicken meat, the bromocresol green (orange colored) adsorbed-(NaAlg/AAm)IPN that was prepared in the acidic region showed the degradation in chicken by turning from orange to green after 48 hours and from green to blue aafter 72 hours.