Rapid and visual evaluation the internal corruption of meat tissue by a designed near-infrared fluorescence probe...

Rapid and visual evaluation the internal corruption of meat tissue is closely related to public health. The pH change caused by glycolysis and amino acid decomposition is an important indicator of meat freshness. Herein, we designed a pH-responsive NIR fluorescent probe (Probe-OH) based on protonation/deprotonation for monitoring the internal corruption of meat tissue. Probe-OH was synthesized by a stable hemicyanine skeleton with phenolic hydroxyl group, which exhibited excellent performances such as high selectivity, high sensitivity, fast response time (60 s), a broad pH-responsive range of 4.0-10.0, and superior spatio-temporal sampling ability. In addition, we conducted a paper chip platform to measure pH value in different meat samples (pork and chicken), which is convenient to evaluate pH value of meat by observing the color changes of paper strips. Furthermore, in combination with the NIR advantages of fluorescence imaging, Probe-OH was successfully applied to assess the freshness of pork and chicken breasts, and the structural changes of muscle tissue can be clearly observed under confocal microscope. The results of Z-axis scanning showed that Probe-OH could penetrate into the interior to monitor the internal corruption of meat tissue, the fluorescence intensity changes with scanning height in the meat tissue section, and reaches its maximum at 50 μm. To the best of our knowledge, there have been no reports of fluorescence probe being used to image the inside of meat tissue section so far. It is expected that we can provide a new rapid, sensitive, near-infrared fluorescence method for assessment of the freshness in the internal organization of meat.