Use of smart photochromic indicator for dynamic monitoring of the shelf life of chilled chicken based products

Meat Science

Volumn 96, Issue 3, 2014, Pages 1219-1226

  Brizio, Ana Paula Dutra Resem ^a   Prentice, Carlos ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE   (Brazil)

Author keywords

Poultry products; Quality control; Smart packaging; Temperature

Indexed keywords

CHICKEN BREAST; DYNAMIC MONITORING; POULTRY PRODUCTS; REPRODUCIBILITIES; SMART PACKAGING; TIME-TEMPERATURE HISTORY; TIME-TEMPERATURE INDICATORS; ULTRAVIOLET LIGHTS;

ANIMALS; PHOTOCHROMISM; QUALITY CONTROL; SUPPLY CHAINS; TEMPERATURE;

DISCOLORATION;

ANIMAL; ARTICLE; BACTERIAL COUNT; CHICKEN; COLD; EQUIPMENT; FOOD; FOOD CONTAMINATION; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; ISOLATION AND PURIFICATION; MEAT; MICROBIOLOGY; PRODUCT SAFETY; QUALITY CONTROL; REPRODUCIBILITY; SALMONELLA; SMART PACKAGING; STAPHYLOCOCCUS; TEMPERATURE;

POULTRY PRODUCTS; QUALITY CONTROL; SMART PACKAGING; TEMPERATURE;

ANIMALS; CHICKENS; COLD TEMPERATURE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; MEAT PRODUCTS; QUALITY CONTROL; REPRODUCIBILITY OF RESULTS; SALMONELLA; STAPHYLOCOCCUS;

EID: 84890370697     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.11.006     Document Type: Article

References (48)

1. APHA Compendium of methods for the microbiological examination of foods 2001, 676. American Public Health Association, Washington. DC, (2001).
2. Bamfield P. Chromic phenomena: The technological applications of color chemistry 2001, Royal Society of Chemistry, Cambridge.
3. Barbut S. Acceptance of fresh chicken meat presented under three light sources. Poultry Science 2001, 80:101-104.
4. Barbut S. Poultry products processing: An industry guide 2002, CRC, Boca Raton.
5. Borsoi A., Moraes H.L.S., Salle C.T.P., Nascimento V.P. Número mais provável de Salmonella isoladas de carcaças de frango resfriadas. Ciência Rural 2010, 40:2338-2342.
6. Brasil Ministério da Agricultura Pecuária e Abastecimento. Portaria n°210, de 10 de novembro de 1998. Aprova Regulamento técnico de inspeção tecnológica e higiênico - sanitária de carnes de aves 1998, Diário Oficial [da] República Federativa do Brasil, Brasília, DF, (26 de dezembro de).
7. o12, de 02 de janeiro de 2001. Aprova o Regulamento técnico sobre padrões microbiológicos para alimentos 2001, 46-53. Diário Oficial [da] República Federativa do Brasil, Brasília, DF, (10 de janeiro de 2001. Seção I).
8. o62, de 26 de agosto de 2003. Aprova os Métodos analíticos oficiais para análises microbiológicas para o controle de produtos de origem animal e água 2003, 21-32. Diário Oficial [da] República Federativa do Brasil, Brasília, DF, (18 de setembro 2003. Seção I, 40-43; 51-67).
9. Cárdenas F.C., Giannuzzi L., Zaritzky N.E. Mathematical modelling of microbial growth in ground beef from Argentina. Effect of lactic acid addition, temperature and packaging film. Meat Science 2008, 79:509-520.
10. Carvalho A.C.F.B., Cortez A.L.L. Salmonella spp. em carcaças, carne mecanicamente separada, linguiças e cortes comerciais de frango. Ciência Rural 2005, 35:1465-1468.
11. Chen M.H., Wang S.W., Hwang W.Z., Tsai S.J., Hsih Y.C., Chiou C.S., Tsen H.Y. Contamination of Salmonella Schwarzengrund cells in chicken meat from traditional marketplaces in Taiwan, and comparison of their antibiograms with those of the human isolates. Poultry Science 2010, 89:359-365.
12. Chouliara E., Badeka A., Savvaidis I.N., Kontominas M.G. Combined effect of irradiation and modified atmosphere packaging on shelf life extension of chicken breast meat: Microbiological, chemical, and sensory changes. European Food Research and Technology 2008, 226:877-888.
13. Coelho P.J. Estudo do comportamento fotocrómico de um naftopirano: uma experiência simples ilustrativa do fotocromismo. Quimica Nova 2006, 29:607-610.
14. Cortez-Vega W.R., Pizato S., Prentice C. Quality of raw chicken breast stores at 5°C and packaged under different modified atmospheres. Journal of Food Safety 2012, 32:360-368.
15. Crano J.C., Guglielmetti R.J. Organic photochromic and thermochromic compounds. Topics in applied chemistry 2002, Kluwer Academic Publishers, New York.
16. Davies A., Board R. The microbiology of meat and poultry 1998, Blackie Academic & Professional, London.
17. De Jong A.R., Boumans H., Slaghek T., Van Veen J., Rijk R., Van Zandvoort M. Active and intelligent packaging for food: Is it the future?. Food Additives and Contaminants 2005, 22:975-979.
18. Dickens J.A., Ingram K.D., Hinton J.R., A Effects of applying Safe2O poultry wash to broiler wings on shelf life, Listeria monocytogenes, Pseudomonads, Staphylococcus species, and psychrotrophic bacteria levels after three, seven and ten days of storage. Poultry Science 2004, 83:1047-1050.
19. Franco B.D.G.M., Landgraf M. Microbiologia dos alimentos 2008, Editora Atheneu, São Paulo.
20. Fuzihara T.O., Fernandes S.A., Franco B.D. Prevalence and dissemination of Salmonella serotypes along the slaughtering process in Brazilian small poultry slaughterhouses. Journal of Food Protection 2000, 63:1749-1753.
21. Giannakourou M.C., Koutsoumains K., Nychas G.J.E., Taoukis P.S. Field evaluation of the application of time temperature integrators for monitoring fish quality in the chill chain. International Journal of Food Microbiology 2005, 102:323-336.
22. International Commission on Microbiological Specifications for Foods - ICMSF Microorganisms in foods: Their significance and methods of enumeration 1978, University of Toronto, Toronto.
23. James S. The chill chain. Meat Science 1996, 43:203-216.
24. James C., Vincent C., Andrade Lima T.I., James S.J. The primary chilling of poultry carcasses a review. International Journal of Refrigeration 2006, 29:847-862.
25. Jay J.M. Microbiologia de alimentos 2005, Artmed, Porto Alegre. 6th ed.
26. Jay J.M., Loessner M.J., Golden D.A. Modern food microbiology 2005, Springer Science, New York. 7th ed.
27. Jedermann R., Ruiz-Garcia L., Lang W. Spatial temperature profiling by semi-passive RFID loggers for perishable food transportation. Computers and Electronicis in Agriculture 2009, 145-154.
28. Kerry J.P., O'Grady M.N., Hogan S.A. Past, current and potential utilization of active and intelligent packaging systems for meat and muscle-based products: A review. Meat Science 2006, 74:113-130.
29. Kreyenschmidt J., Christiansen H.A., Hubner V.R., Petersen B. A novel photochromic time-temperature indicator to support cold chain management. International Journal of Food Science and Technology 2010, 45:208-215.
30. Likar K., Jevsnik M. Cold chain maintaining in food trade. Food Control 2006, 17:108-113.
31. Limbo S., Tori L., Sinelli N., Franzetti L., Casiraghi E. Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures. Meat Science 2010, 84:129-136.
32. Mai N.T.T. Enhancing quality management of fresh fish supply chains through improved logistics 2010, (Thesis for the Degree of Doctor in Faculty of Food Science and Nutrition (School of Health Sciences)), University of Iceland, Reykjavik.
33. Mai N.T.T., Gudjónsdóttir M., Lauzon H.L., Sveinsdóttir K., Martinsdóttir E., Audorff H., Reichstein W., Haarer D., Bogason S.G., Arason S. Continuous quality and shelf life monitoring of retail-packed fresh cod loins in comparison with conventional methods. Food Control 2011, 22:1000-1007.
34. Nychas G.J., Skandamis P.N., Tassou C.C., KoutsoumaniS K.P. Meat spoilage during distribution. Meat Science 2008, 78:77-89.
35. Patsias A., Badeka A.V., Savvaidis I.N., Kontominas M.G. Combined effect of freeze chilling and MAP on quality parameters of raw chicken fillets. Food Microbiology 2008, 25:575-581.
36. Porto A.C.S., Tôrres R.C.O., Ilha E.C., Luiz M.T.B., Santanna E.S. Influência da composição da salmoura sobre os parâmetros físico sensoriais e microbiológicos de filés de peito de frango marinados por imersão. Boletim Ceppa 2000, 18:141-150.
37. Raab V., Bruckner S., Beierle E., Kampmann Y., Petersen B., Kreyenschmidt J. Generic model for the prediction of remaining shelf life in support of cold chain management in pork and poultry supply chains. Journal on Chain and Network Science 2008, 8:59-73.
38. Reiter M.G.R., Fiorese M.L., Moretto G., López M.C., Jordano R. Prevalence of Salmonella in a poultry slaughterhouse. Journal of Food Protection 2007, 70:1723-1725.
39. Ribeiro A.R., Kellermann A., Dos Santos L.R., Bessa M.C., Nascimento V.P. Salmonella spp. in raw broiler parts: Occurrence, antimicrobial resistance profile and phage typing of the Salmonella enteritidis isolates. Brazilian Journal of Microbiology 2007, 38:296-299.
40. Rokka M., Eerola S., Smolander M., Alakomi H.L., Ahvenainen R. Monitoring of the quality of modified atmosphere packaged broiler chicken cuts stored in different temperature conditions B. Biogenic amines as quality-indicating metabolites. Food Control 2004, 15:601-607.
41. Russell S.M. The effect of an acidic, copper sulfate-based commercial sanitizer on indicator, pathogenic, and spoilage bacteria associated with broiler chicken carcasses when applied at various intervention points during poultry processing. Poultry Science 2008, 87:1435-1440.
42. Shimoni E., Anderson E.M., Labuza T.P. Reliability of time temperature indicators under temperature abuse. Journal of Food Science 2001, 66:1337-1340.
43. Smolander M., Alakomi H.L., Ritvanen T., Vainionpaa J., Ahvenainen R. Monitoring of the quality of modified atmosphere packaged broiler chicken cuts stored in different temperature conditions. A. Time-temperature indicators as quality-indicating tools. Food Control 2004, 15:217-229.
44. Taoukis P.S., Labuza T.P. Applicability of time-temperature indicators as shelf life monitors of food products. Journal of Food Science 1989, 54:783-788.
45. Tsironi T., Stamatiou A., Giannoglou M., Velliou E., Taoukis P.S. Predictive modelling and selection of time temperature integrators for monitoring the shelf life of modified atmosphere packed gilthead seabream fillets. Food Science and Technology 2011, 44:1156-1163.
46. Vainionpää J., Smolander M., Alakomi H.L., Ritvanen T., Rajamäki T., Rokka M., Ahvenainen R. Comparison of different analytical methods in the monitoring of the quality of modified atmosphere packaged broiler chicken cuts using principal component analysis. Journal of Food Engineering 2004, 65:273-280.
47. Verdade P.S. Estudo de um TTI fotocrómico para aplicação em alimentos refrigerados 2010, (Dissertation (Masters in Biochemistry and Food Chemistry)), University of Aveiro, Portugal.
48. Zhang Q.Q., Han Y.Q., Cao J.X., Xu X.L., Zhou G.H., Zhang W.Y. The spoilage of air-packaged broiler meat during storage at normal and fluctuating storage temperatures. Poultry Science 2012, 91:208-214.