Development of real time-pH sensitive intelligent indicators for monitoring chicken breast freshness/spoilage using real packaging practices.

Real-real time CO-sensitive freshness indicators, phenol red (PR) and bromothymol blue (BTB) dyes, in three-layer system using cellulose based binder was developed to determine the freshness/spoilage of chicken breast. The developed indicators were used to monitor chicken meat spoilage packaged in polyamide/polyethylene (PA/PE) pouches under air and 100% nitrogen (N) at 4 °C for 10 days. Changes in the ΔE and ΔRGB values of the indicators, CO/O gas composition of packs, and chemical (TVBN, pH, trimethylamine), microbial, and sensory quality parameters of chicken breast meat were analyzed.

Formation of heterocyclic aromatic amines in doner kebab cooked with different methods at varying degrees of doneness.

This study was designed to determine the formation of heterocyclic aromatic amines (HCAs) in two different types of doner kebab (yaprak doner-YD or mix doner-MD) cooked with different cooking methods (gas or electric) at varying degrees of doneness (rare, medium, well-done). In doner samples, nine common HCAs (IQ, IQx, MeIQ, MeIQx, PhIP, 4,8-DiMeIQx, 7,8-DiMeIQx, AαC, MeAαC) were detected. Additionally, the changes in the HCA precursors were evaluated.