A fluorescent pH probe for evaluating the freshness of chicken breast meat

Yuning Liu; Yanan Yu; Qingshi Meng; Qing Wei; Weizhao He; Qingyu Zhao; Chaohua Tang; Xiaohui Feng; Junmin Zhang

doi:10.1016/j.foodchem.2022.132554

A fluorescent pH probe for evaluating the freshness of chicken breast meat

Food Chem. 2022 Aug 1:384:132554. doi: 10.1016/j.foodchem.2022.132554. Epub 2022 Feb 25.

Authors

Yuning Liu¹, Yanan Yu², Qingshi Meng², Qing Wei², Weizhao He², Qingyu Zhao², Chaohua Tang², Xiaohui Feng³, Junmin Zhang⁴

Affiliations

¹ State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Laboratory of Grass Product Safety Risk Assessment of Ministry of Agriculture and Rural Affairs, Institute of Grassland Research, Chinese Academy of Agricultural Sciences, Hohhot 010010, China.
² State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
³ State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China. Electronic address: [email protected].
⁴ State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China. Electronic address: [email protected].

PMID: 35245748
DOI: 10.1016/j.foodchem.2022.132554

Abstract

A fluorescent probe, Nap-MOR, based on the naphthalimide fluorophore, was designed and developed for pH measurement in aqueous solutions. Nap-MOR had a close linear relationship between fluorescence intensity and pH, in the range 4.5-8, which covers the full range of pH found in normal fresh, defective and spoiled meat. pH measurement with Nap-MOR was free from interference by a wide range of ions and biochemicals found in meat and the results were not significantly different in comparison with a pH meter. Therefore, Nap-MOR is a robust and convenient way to evaluate the freshness of chicken breast meat by measuring its pH.

MeSH terms

Animals
Chickens*
Fluorescent Dyes*
Hydrogen-Ion Concentration
Meat / analysis
Naphthalimides

Substances

Fluorescent Dyes
Naphthalimides