Creating Natural Color-Based Gels to Keep Meat Fresh Longer

Greg Howard
18th July, 2024

Creating Natural Color-Based Gels to Keep Meat Fresh Longer

Image Source: Natural Science News, 2024

Key Findings

  • Researchers at Hebei Normal University developed a new label using black wolfberry pigment to monitor the freshness of Dorang lamb
  • The label changes color significantly as the lamb spoils, making it easy to see when the meat is no longer fresh
  • Using this label extended the shelf-life of Dorang lamb from 6 days to 16 days, reducing food waste and financial losses
The study conducted by Hebei Normal University of Science and Technology introduces a novel black wolfberry anthocyanin-based indication label (BWIL) designed for monitoring the freshness of Dorang lamb[1]. This innovative label utilizes black wolfberry pigment (BWP) combined with polyvinyl alcohol (PVA) and carboxymethyl cellulose (CMC) in a 4:3 ratio. The primary goal of this study was to address the challenge of accurately monitoring and extending the shelf-life of vacuum-packed (VP) lamb, which is known to have a shorter shelf-life compared to VP beef under similar storage conditions[2]. The researchers found that the addition of BWP to the PVA and CMC mixture significantly promoted internal cross-linking, increased porosity, and enhanced the thermal stability of BWIL. These physical changes are crucial for the label's functionality, as they ensure that it responds effectively to changes in the freshness of the lamb. The BWIL exhibited a noticeable color change when exposed to refrigerated Dorang lamb over different periods. Specifically, the color difference (ΔE) values of BWIL after 6, 12, and 16 days of lamb refrigeration were 26.3, 28.6, and 30.7, respectively. These values are significantly above the human eye's discernible color threshold (ΔE = 3.5), indicating that the label can reliably signal changes in meat freshness. The effectiveness of BWIL is further supported by its significant correlation with key indicators of meat spoilage, such as pH, fat oxidation, and total volatile basic nitrogen (TVB-N) content. These parameters are critical in understanding the spoilage mechanisms of VP lamb, as previously highlighted in the literature[2]. By monitoring these indicators, BWIL provides real-time information about the freshness of the lamb, which is a significant improvement over traditional "Best Before" date labels that do not account for actual storage conditions. The study also demonstrated that the use of BWIL extended the shelf-life of Dorang lamb from 6 days to 16 days. This extension is vital for the lamb meat industry, which faces financial losses due to spoilage during long shipping times[2]. The ability to monitor freshness in real-time not only ensures product safety but also helps in reducing food waste by allowing consumers and retailers to make informed decisions based on the actual quality of the product[3]. The development of BWIL aligns with the growing interest in intelligent food packaging systems, which aim to provide dynamic product information to stakeholders in the supply chain[3]. Colorimetric indicators, like BWIL, are particularly useful because they offer a visual and easily interpretable signal of product quality. This study builds on the existing knowledge by integrating natural pigments with synthetic polymers to create a functional and reliable freshness indicator. Moreover, the use of gas sensors for evaluating the freshness of high-protein foods, such as fish, has shown promising results in recent years[4]. While gas sensors focus on detecting volatile marker gases released during spoilage, BWIL offers a complementary approach by providing a visual indication of freshness. Both technologies aim to enhance the monitoring of perishable products, ensuring safety and reducing waste. In conclusion, the development of BWIL by Hebei Normal University of Science and Technology represents a significant advancement in the field of intelligent food packaging. By providing a reliable and easy-to-use method for monitoring the freshness of Dorang lamb, BWIL addresses the critical issue of spoilage and shelf-life extension in the meat industry. This study not only builds on previous research but also offers practical solutions that could be scaled up for industrial applications, benefiting both consumers and producers.

AgricultureBiochem

References

Main Study

1) Fabrication of black wolfberry anthocyanin-based hydrogels for monitoring freshness and extending shelf-life of Dolang lamb.

Published 15th July, 2024

https://doi.org/10.1016/j.ijbiomac.2024.133917

Related Studies

2) Microbial spoilage mechanisms of vacuum-packed lamb meat: A review.

https://doi.org/10.1016/j.ijfoodmicro.2022.110056

3) A review on colorimetric indicators for monitoring product freshness in intelligent food packaging: Indicator dyes, preparation methods, and applications.

https://doi.org/10.1111/1541-4337.12942

4) Metal-oxide-semiconductor resistive gas sensors for fish freshness detection.

https://doi.org/10.1111/1541-4337.13095


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