KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY (한국포장학회지)

Korea Society of Packaging Science and Technology (한국포장학회)
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Development of a Food Freshness Indicator for Monitoring Spoilage of Chicken Breast Using a Porous Substrate

다공성 기재를 이용한 닭가슴살 신선도 인디케이터 제조 및 특성

  • 이가은 (연세대학교 과학기술대학 패키징학과) ;
  • 백승혜 (연세대학교 과학기술대학 패키징학과) ;
  • 김도완 (연세대학교 과학기술대학 패키징학과) ;
  • 서종철 (연세대학교 과학기술대학 패키징학과)
  • Received : 2017.02.07
  • Accepted : 2017.04.14
  • Published : 2017.04.30
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Abstract

To visually identify the spoilage of chicken breasts, a three layered freshness indicator consisting of PET/bromocresol green (BCG)-ethylene vinyl acetate (EVA)-acetic acid (AA) composite layer/porous substrates was successfully prepared and their performance were simulated at 20% of $CO_2$ and 4 different trimethylamine (TMA) concentrations to evaluate color change at minimal spoilage level. The visibility and range of color changes of the as-prepared indicators responding to TMA concentration as a simulant were strongly dependent on the concentrations of BCG and AA. As the BCG content increased, the visibility of color change in the freshness indicators was apparently improved and the range of color change could be controlled by contents of AA. Among the as-prepared freshness indicators, 'G0.12_A0.5' which consisting 0.12g of BCG and 0.5g of AA was selected as an optimum composition due to the highest visibility at TMA 20 mg% corresponding to the minimal spoilage level. The color of the indicator changed from yellow to green for spoilage indication of chicken breast, which could be easily seen with the naked eyes and well consistent with the simulation results. It is expected that our developed freshness indicator can be useful in monitoring various food freshness and quality.

닭가슴살의 품질변화를 실시간으로 모니터링하기 위하여 pH 지시약, AA, 다공성 기재인 $Tyvek^{(R)}$을 이용하여 신선도 인디케이터를 제조하였다. 닭가슴살의 대표적인 지표물질은 TVBN과 $CO_2$이며, 이는 저장기간에 따라 미생물의 증식과 단백질 분해를 통해 증가한다. 닭가슴살 저장실험 결과 미생물 수로 판단한 초기부패단계의 $CO_2$ 농도와 TVBN 발생량은 각각 19%와 23 mg%로 확인되었다. 지표물질 발생량 데이터를 토대로 BCG 및 AA의 농도별 인디케이터를 제조하여 인디케이터 색변화 시뮬레이션을 실시하였다. 그 결과, AA의 함량에 따른 인디케이터의 색변화구간 조절 가능성이 확인되었으며, 제조한 인디케이터 중 "G0.12_A0.5"의 인디케이터가 닭가슴살 초기 부패판정 농도인 TMA 20 mg%에서 육안으로 확인할 수 있는 뚜렷한 색변화를 보였다. 시뮬레이션을 통해 선정된 최적 조성의 인디케이터를 닭가슴살 포장내부에 부착하였으며, $4^{\circ}C$와 $10^{\circ}C$에서 8일동안 닭가슴살의 이화학적 변화와 그에 따른 인디케이터의 색변화를 관찰하였다. 그 결과, TCD 값을 통해 판단된 인디케이터의 색변화 발생일이 각 온도별 닭가슴살 초기부패판정일과 잘 부합하였으며, 이를 통해 시뮬레이션의 신뢰성을 확보할 수 있는 것으로 확인되었다. 본 연구 결과는 저장 중 닭가슴살의 품질변화를 제조한 인디케이터의 포장 내 부착을 통하여 감지하고 실시간 신선도 판단이 가능할 것으로 사료된다.

Keywords

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