Double-layer indicator films aided by BP-ANN-enabled freshness detection on packaged meat products
Journal article
Authors/Editors
Strategic Research Themes
Publication Details
Author list: Sun, Yanan; Zhang, Min; Adhikari, Benu; Devahastin, Sakamon; Wang, Haixiang
Publisher: Elsevier
Publication year: 2022
Volume number: 31
ISSN: 22142894
Languages: English-United States (EN-US)
View in Web of Science | View on publisher site | View citing articles in Web of Science
Abstract
Anthocyanins can be used as a pH-sensitive material to indicate freshness of packaged meat products, which can nevertheless be easily degraded, the pigments should be encapsulated in an appropriate matrix. In this study, raspberry anthocyanins were proposed as a novel freshness indicator and were incorporated into low-acyl gellan to improve its stability. Chitosan was used to form an outer layer of a double-layer indicator film. The results showed that the anthocyanin had response to the change of pH value, the double-layer indicator film had strong mechanical properties, low water vapor permeability and good structural compatibility, and the stability of raspberry anthocyanin was improved. To explore the applicability of the developed film system, pork patties and fish balls were selected as test meat products. Back propagation artificial neural network model was established using color of the films as the input and total volatile nitrogen (TVB-N) content as the output. TVB-N contents of pork patties and fish balls increased to spoilage levels after 6- and 3-day storage at 4 ℃; color of the films changed from pink to brown and finally to dark green as storage proceeded. Neural network model well predicted the freshness of packaged meat products based on color change of the films, with R2 of 0.94–0.98. © 2022 Elsevier Ltd
Keywords
Gellan, Intelligent packagings, PH-sensitive indicator
Contact Information