Volume 20, Issue 142 (2023)                   FSCT 2023, 20(142): 104-118 | Back to browse issues page


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Moradi M, Jouki M, Emtiazjoo M, Mooraki N, Shakouri M J. Fabrication of smart biosensor based on starch nanocrystal and Dutch rose To detect chicken spoilage. FSCT 2023; 20 (142) :104-118
URL: http://fsct.modares.ac.ir/article-7-69493-en.html
1- Post graduate student, Food Science & Technology Department, Faculty of Bioscience, Islamic Azad University North Tehran Branch, Tehran, Iran.
2- Assistant Professor, Faculty of Bioscience, Islamic Azad University North Tehran Branch, Tehran, Iran.
3- Assistant Professor, Faculty of Bioscience, Islamic Azad University North Tehran Branch, Tehran, Iran. , moz_emtyazjoo@yahoo.com
4- Associated Professor, Faculty of Marine Science and Technology, Islamic Azad University North Tehran Branch, Tehran, Iran.
Abstract:   (620 Views)
In this study, an optimal pH-sensitive intelligent film based on starch at the level of 1% w/v containing 0.1% potato starch nanocrystals and anthocyanin extracted from the Dutch rose plant (Rosa hybrida) at the level of 0.5% w/v was designed and used to determine the spoilage of chicken fillet at refrigerator temperature during 12 days of storage. The index of volatile nitrogen bases ¹ and thiobarbituric acid ² of chicken samples increased significantly during 12 days.
The results showed that the inoculation of the extract in the biofilm changed the total population of bacteria and psychrophilic bacteria in chicken fillets to below detectable levels within 8 and 12 days, respectively. The present study showed that the color change of the smart film at the end of the storage day corresponds to the microbial growth pattern and also the increase in TBA, TVB-N and pH, which is caused by the production of nitrogenous substances and alkaline compounds by mesophilic and psychrophilic bacteria.
Therefore, the film of potato starch nanocrystals/potato starch containing Dutch rose extract can be used as an indicator of the freshness of meat fillet.
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Article Type: Original Research | Subject: Packing and all types of coatings in the food industry
Received: 2023/05/29 | Accepted: 2023/08/22 | Published: 2023/10/2

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