A freshness indicator for monitoring chicken-breast spoilage using a Tyvek® sheet and RGB color analysis

Kaeun Lee; Seunghye Baek; Dowan Kim; Jongchul Seo

doi:10.1016/j.fpsl.2018.11.016

A freshness indicator for monitoring chicken-breast spoilage using a Tyvek^® sheet and RGB color analysis

Kaeun Lee, Seunghye Baek, Dowan Kim, Jongchul Seo

Packaging

Research output: Contribution to journal › Article › peer-review

55 Citations (Scopus)

Abstract

In this study, a simple, inexpensive, and high-confidence freshness indicator was developed to detect chicken-breast spoilage using a pH-sensitive dye, bromocresol green (BCG); color changes in the freshness indicator were analyzed using RGB digital images. The indicator consisted of a three-layered structure, using a Tyvek^® sheet with high gas and vapor permeability as the inner layer, BCG-immobilized with the binding polymer as the color-changing layer, and a low-density polyethylene film as the outer layer. Color changes in the indicator were correlated with CO₂ and total volatile basic nitrogen contents and bacterial growth in the chicken breast, which were quantified using digital images captured on a smartphone. When the indicator turned yellow from green, it indicated spoilage; further, a large difference was observed in the RGB values. The proposed freshness indicator with no dye migration is highly feasible, safe, and reliable for the real-time monitoring of quality changes in chicken breasts. Digital image processing via a smartphone makes it a simple and accurate method, allowing consumers to judge food quality easily and reliably.

Original language	English
Pages (from-to)	40-46
Number of pages	7
Journal	Food Packaging and Shelf Life
Volume	19
DOIs	https://doi.org/10.1016/j.fpsl.2018.11.016
Publication status	Published - 2019 Mar

Bibliographical note

Funding Information:
This work was supported by the National Research Foundation of Korea (NRF) funded by the Korea government (MSIP) (No. 2017R1A2B4011234 ) and the Korea Institute of Planning and Evaluation for Technology, Ministry for Food, Agriculture, Forestry, and Fisheries of the Korean government (No. 314074-03-3-HD020 ).

Publisher Copyright:
© 2018 Elsevier Ltd

All Science Journal Classification (ASJC) codes

Food Science
Biomaterials
Safety, Risk, Reliability and Quality
Polymers and Plastics
Microbiology (medical)

Access to Document

10.1016/j.fpsl.2018.11.016

Cite this

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title = "A freshness indicator for monitoring chicken-breast spoilage using a Tyvek{\textregistered} sheet and RGB color analysis",

abstract = "In this study, a simple, inexpensive, and high-confidence freshness indicator was developed to detect chicken-breast spoilage using a pH-sensitive dye, bromocresol green (BCG); color changes in the freshness indicator were analyzed using RGB digital images. The indicator consisted of a three-layered structure, using a Tyvek{\textregistered} sheet with high gas and vapor permeability as the inner layer, BCG-immobilized with the binding polymer as the color-changing layer, and a low-density polyethylene film as the outer layer. Color changes in the indicator were correlated with CO2 and total volatile basic nitrogen contents and bacterial growth in the chicken breast, which were quantified using digital images captured on a smartphone. When the indicator turned yellow from green, it indicated spoilage; further, a large difference was observed in the RGB values. The proposed freshness indicator with no dye migration is highly feasible, safe, and reliable for the real-time monitoring of quality changes in chicken breasts. Digital image processing via a smartphone makes it a simple and accurate method, allowing consumers to judge food quality easily and reliably.",

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note = "Funding Information: This work was supported by the National Research Foundation of Korea (NRF) funded by the Korea government (MSIP) (No. 2017R1A2B4011234 ) and the Korea Institute of Planning and Evaluation for Technology, Ministry for Food, Agriculture, Forestry, and Fisheries of the Korean government (No. 314074-03-3-HD020 ). Publisher Copyright: {\textcopyright} 2018 Elsevier Ltd",

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