Classification of Freshness Levels and Prediction of Changes in Evolution of NH3 and H2S Gases from Chicken Meat during Storage at Room Temperature
DOI:
https://doi.org/10.23960/jtep-l.v11i1.90-98Abstract
Chicken meat has a high nutrient content. However, its quality is easy to be degraded. The degradation is normally characterized by the formation of metabolite gases (NH3 and H2S) as deterioration indicators. Sensors detect phenomena better than human senses. This study aimed to classify meat quality based on gas formation during meat storage. In addition, a kinetics model of gas changes was determined. The gases were detected using a set of equipment consisting of Raspberry Pi and Metal-Oxide-Semiconductor (MOS) gas sensors. Samples were put in a 10 x 10 x 10 (cm) black container. MOS sensors were put inside the box to detect the gases at room temperature for 24 hours, with data collection being recorded every hour. Obtained data were then analyzed using Principle Component Analysis (PCA) for quality classification. The study showed that the quality of chicken meat was classified into three groups with a total variance of more than 95%. PC1 explained 88.2%, and PC2 explained 9.0%. The constant rate of H2S and NH3 changes followed the first-order kinetics with a constant rate of 0.2641 and 0.2925, respectively. The equation for H2S and NH3 changes were Ct=1.70 e0.2641 t and Ct=1.00 e0.2925 t, respectively.
Keywords: Chicken meat, Freshness, H2S gas, NH3 gas, Sensor
References
Adams, M., & Mos, M. (2005). Food Microbiology. 2nd ed. The Royal Society of Chemistry, Athenaeum Press Ltd, University of Surrey, Guildford. UK.
Alexandrakis, D., Brunton, N. P., Downey, G., & Scannell, A. G. M. (2012). Identification of spoilage marker metabolites in irish chicken breast muscle using HPLC, GC-MS coupled with SPME and traditional chemical techniques. Food and Bioprocess Technology, 5(5): 1917–1923. https://doi.org/10.1007/s11947-010-0500-8
Andre, R. S., Facure, M. H. M., Mercante, L. A., & Correa, D. S. (2022). Electronic nose based on hybrid free-standing nanofibrous mats for meat spoilage monitoring. Sensors and Actuators B: Chemical, 353: 131114. https://doi.org/10.1016/j.snb.2021.131114
Asmara, R. A., Hasanah, Q., Rahutomo, F., Rohadi, E., Siradjuddin, I., Ronilaya, F., & Handayani, A. N. (2019). Chicken meat freshness identification using colors and textures feature. 2018 Joint 7th International Conference on Informatics, Electronics and Vision and 2nd International Conference on Imaging, Vision and Pattern Recognition, ICIEV-IVPR 2018, 93–98. https://doi.org/10.1109/ICIEV.2018.8640992
Asropi, A., Bintoro, N., Nugroho, J., Karyadi, W., Rahayoe, S., Saputro, A. D., Teknik, D., Pertanian, F. T., Mada, U. G., & No, J. F. (2019). Kinetika perubahan sifat fisik dan kadar tanin biji sorgum (Sorghum bicolor L .) selama perendaman. AgriTECH, 39(3): 222–233.
Direktorat Jendral Peternakan dan Kesehatan Hewan. (2021). Statistik Peternakan dan Kesehatan Hewan 2021/ Livestock and Animal Health Statistics 2021 (A. Ramadhany & L. Ermansyah (eds.)). Direktorat Jenderal Peternakan dan Kesehatan HewanKementerian Pertanian RI.
Fu, L., Wang, A., Zhang, H., Zhou, Q., Chen, F., Su, W., Yu, A., Ji, Z., & Liu, Q. (2019). Analysis of chicken breast meat freshness with an electrochemical approach. Journal of Electroanalytical Chemistry, 855(May). https://doi.org/10.1016/j.jelechem.2019.113622
Huff-Lonergan, E., Zhang, W., & Lonergan, S. M. (2010). Biochemistry of postmortem muscle - Lessons on mechanisms of meat tenderization. Meat Science, 86(1): 184–195. https://doi.org/10.1016/j.meatsci.2010.05.004
Kartika, V. S. (2018). Klasifikasi Tingkat Kebusukan Daging Menggunakan Sensor Gas Semikonduktor, Pengolahan Citra GLCM dan Neural Network. [Tesis Master]. Program Magister Bidang Keahlian Teknik Elektronika, Institut Teknologi Sepuluh November, Surabaya.
Kozacinski, L., Fleck, Ž. C., Kozacinski, Z., Filipovic, I., Mitak, M., Bratulic, M., & MikuÅ¡, T. (2012). Evaluation of shelf life of pre-packed cut poultry meat. Veterinarski Arhiv, 82(1): 47–58.
Kusumaningrum, A., Widiyaningrum, F., & Mubarok, I. (2013). Penurunan total bakteri daging ayam dengan perlakuan perendaman infusa daun salam (Syzygium polyanthum). Jurnal MIPA, 36(1): 14–19.
Li, Z., & Suslick, K. S. (2016). Portable Optoelectronic Nose for Monitoring Meat Freshness. ACS Sensors, 1, 1330–1335.
Ling, B., Tang, J., Kong, F., Mitcham, E. J., & Wang, S. (2015). Kinetics of food quality changes during thermal processing: A review. Food and Bioprocess Technology, 8(2): 343–358. https://doi.org/10.1007/s11947-014-1398-3
MikÅ¡-Krajnik, M., Yoon, Y. J., & Yuk, H. G. (2015). Detection of volatile organic compounds as markers of chicken breast spoilage using HS-SPME-GC/MS-FASST. Food Science and Biotechnology, 24(1), 361–372. https://doi.org/10.1007/s10068-015-0048-5
Nitiyacassari, N., Kuswandi, B., & Pangaribowo, D.A. (2021). Label Pintar Untuk Pemonitoran Kesegaran Daging Ayam Pada Kemasan. e-Journal Pustaka Kesehatan, 9(2): 123-128.
Nugroho, D.A., Sutiarso, L., Rahayu, E.S., & Masithoh, R.E. (2020). Utilizing real-time image processing for monitoring bacterial cellulose formation during fermentation. AgriTECH, 40(2): 118–123. https://doi.org/10.22146/agritech.49155
Okarini, I. ., Purnomo, H., Radiati, L. E., & Suaniti, N. (2019). Analisis profil asam lemak daging ayam petelur afkir yang difermentasi secara tradisional bali menggunakan gas chromatography-mass spectrometry (GC-MS). Jurnal Kimia (Journal of Chemistry), 13(1): 44-52
Olivera, D. F., Bambicha, R., Laporte, G., Cárdenas, F. C., & Mestorino, N. (2013). Kinetics of colour and texture changes of beef during storage. Journal of Food Science and Technology, 50(4), 821–825. https://doi.org/10.1007/s13197-012-0885-7
Qiu, S., & Wang, J. (2017). The prediction of food additives in the fruit juice based on electronic nose with chemometrics. Food Chemistry, 230, 208–214.
Rabeler, F., & Feyissa, A.H. (2018). Kinetic modeling of texture and color changes during thermal treatment of chicken breast meat. Food and Bioprocess Technology, 11(8): 1495–1504. https://doi.org/10.1007/s11947-018-2123-4
Vasconcelos, H., Saraiva, C., & de Almeida, J.M.M.M. (2014). Evaluation of the spoilage of raw chicken breast fillets using Fourier Transform Infrared Spectroscopy in tandem with chemometrics. Food and Bioprocess Technology, 7(8): 2330–2341. https://doi.org/10.1007/s11947-014-1277-y
Wettasinghe, M., Vasanthan, T., Temelli, F., & Swallow, K. (2001). Volatile flavour composition of cooked by-product blends of chicken, beef and pork: A quantitative GC-MS investigation. Food Research International, 34(2–3): 149–158.
Downloads
Published
Issue
Section
License
- Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International Lice that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
Jurnal Teknik Pertanian Lampung
JTEPL is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
