Exploring Purple Leaf Sandcherry (Prunus cistena) Extracts Based Indicator to Monitor Meat Quality during Storage at 10±1° C
Suman Talukder Sanjod Kumar Mendiratta
Vol 7(8), 214-220
The study was conducted to develop a simple and cheap pH-sensitive color changing quality indicator by using crude extracts of purple leaf sandcherry (Prenus cistena) for chicken meat stored at 10±1 ºC temperature. Ethanol-acidic extracts of leaf containing Anthocyanins, changes its color due to structural change induced by alkaline pH. Developed indicator when attached inside the chicken meat packets during storage at 10±1° C, changed its color from pink-red to bluish-violet due to change of its pH. The efficiency of developed acid-base indicator as quality monitoring tool was judged by correlating its color change with changes in meat quality attributes viz., Total volatile basic nitrogen (TVBN) and pH during storage period of 8 days. Total volatile basic nitrogen (TVBN) content of meat increased significantly (P<0.05) where as the pH increased (P<0.05) from 5.4 to 6.2 at the end of the storage. It was found that, the change in indicator color was highly correlating with the deteriorative changes in quality attributes of meat. The developed quality indicator was expected to provide a convenient mean to monitor quality of meat during storage at 10±1° C.
Keywords : Purple Leaf Sandcherry Extracts Quality Indicator Total Volatile Basic Nitrogen Meat pH Chicken Meat Quality
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