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

Yuning Liu1, Yanan Yu2, Qingshi Meng2

  • 1State 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.

Food Chemistry
|March 4, 2022
PubMed

Insights

A new fluorescent probe, Nap-MOR, accurately measures pH in meat, offering a reliable method for assessing freshness. This convenient technique works across various pH levels found in meat, from fresh to spoiled.

Area of Science:

  • Analytical Chemistry
  • Food Science
  • Biochemistry

Background:

  • Accurate pH measurement is crucial for determining meat freshness and safety.
  • Existing methods for pH assessment in meat can be time-consuming or prone to interference.

Purpose of the Study:

  • To design and develop a novel fluorescent probe, Nap-MOR, for efficient pH measurement in aqueous solutions.
  • To evaluate the suitability of Nap-MOR for assessing the freshness of chicken breast meat by measuring its pH.

Main Methods:

  • A naphthalimide-based fluorescent probe, Nap-MOR, was synthesized and characterized.
  • The linear relationship between Nap-MOR's fluorescence intensity and pH was investigated in the range of 4.5-8.
  • Interference studies were conducted with common ions and biochemicals found in meat.
  • pH measurements using Nap-MOR were compared with those obtained using a standard pH meter.

Main Results:

  • Nap-MOR exhibited a strong linear correlation between fluorescence intensity and pH within the 4.5-8 range.
  • The probe demonstrated minimal interference from various ions and biochemicals present in meat samples.
  • pH measurements using Nap-MOR showed no significant difference compared to conventional pH meter readings.
  • The probe effectively covers the pH range relevant to fresh, defective, and spoiled meat.

Conclusions:

  • Nap-MOR is a robust and convenient fluorescent probe for pH measurement in aqueous solutions.
  • The probe is suitable for evaluating chicken breast meat freshness by providing accurate pH readings.
  • Nap-MOR offers a promising alternative for on-site and rapid assessment of meat quality.

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