Scholarlink

<p>Chicken liver meat is a delicacy for consumers. The nutrient richness and unhygienic handling are responsible for deterioration of liver quality. To ensure the quality and freshness of chicken liver, an easy freshness detection technique is necessary. In this study, a dye-based pH-sensitive probe (PSP) was developed to monitor chicken liver freshness during its storage. The probe should not come in direct contact of the foods to be ingested was ensured, but all measurements were performed using a chicken liver slurry made solely for analytical purpose. At regular intervals, different quality parameters of stored chicken liver were assessed, and the freshness was checked with the developed PSP. Results showed that with the increasing storage intervals, the quality of the liver deteriorated significantly (<i>p</i> &lt; 0.05), and at the point of spoilage, the PSP showed a visible color change in it. This color change of the probe was found to be well correlated with the acceptability of liver quality and its freshness. Therefore, the developed PSP was found to be an effective aid for monitoring the real-time freshness of stored chicken liver at different temperatures.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

A pH sensitive dye-based sensor probe for easy and real-time freshness detection of stored chicken liver meat

  • 期刊论文

  • 发表日期：

    2026年3月12日

查看全文
  • Suman Talukder,
  • Arup Ratan Sen,
  • Ashim Kumar Biswas,
  • Ravi Kant Agrawal,
  • Geeta Chauhan,
  • Tanbir Ahmad,
  • Devendra Kumar,
  • Immanuel Prince Devadason,
  • Sagar Chand

摘要

Chicken liver meat is a delicacy for consumers. The nutrient richness and unhygienic handling are responsible for deterioration of liver quality. To ensure the quality and freshness of chicken liver, an easy freshness detection technique is necessary. In this study, a dye-based pH-sensitive probe (PSP) was developed to monitor chicken liver freshness during its storage. The probe should not come in direct contact of the foods to be ingested was ensured, but all measurements were performed using a chicken liver slurry made solely for analytical purpose. At regular intervals, different quality parameters of stored chicken liver were assessed, and the freshness was checked with the developed PSP. Results showed that with the increasing storage intervals, the quality of the liver deteriorated significantly (p < 0.05), and at the point of spoilage, the PSP showed a visible color change in it. This color change of the probe was found to be well correlated with the acceptability of liver quality and its freshness. Therefore, the developed PSP was found to be an effective aid for monitoring the real-time freshness of stored chicken liver at different temperatures.