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This study aimed to investigate the applicability of novel colorimetric paper-based pH-sensitive indicator labels for monitoring the shelf life of the chicken breast fillets packaged under air oxygen until 10 days at 4 degrees C. The color changes of the indicator labels were observed using the mobile phone after storage for days 0, 5, and 10. The result revealed that the indicator labels could be used to determine the freshness of the product as a part of intelligent packaging since the color of all indicators changed, depending on the pH changes of the chicken breast fillets. However, the synthetic and the red cabbage-based indicator labels are found more sensitive to color changes compared to other selected natural-based indicators. Moreover, the indicator labels have no toxic effect and are reliable and easy to use for monitoring the shelf life of meat and meat products. Novelty impact statement A novel freshness indicator was developed based on natural (pomegranate, red cabbage, and turnip juice) and synthetic dye (bromocresol green, and methyl red) to detect physicochemical and microbiological changes in the chicken breast fillet for consumers as an alternative to the expiry date. The color of the indicator labels has changed depending on changes in the pH value of the chicken breast fillet packaged under air oxygen. It is considered that the developed indicator labels will contribute to new scientific research about intelligent packaging systems.

Heterocyclic aromatic amine (HCA) compounds, which are formed by heat treatment in foods, have the potential to cause serious negative effects on human health (carcinogen) when consumed with food. The aim of this study was to examine the effect of pumpkin seed oil (PSO) and rosehip seed oil (RSO) on the formation of HCA compounds in beef meatballs cooked by using different cooking methods (pan frying and oven methods) and different temperatures (150 degrees C, 200 degrees C, and 250 degrees C). 2-amino-3-methyl-3H-imidazo[4,5-f]quinoline (IQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 1-methyl-9Hpyrido[4,3-b]indole (harman), and 9H-pyrido[4,3b]indole (norharman) compounds were determined by high-performance liquid chromatography (HPLC). IQ, MeIQx, and 4,8-DiMeIQx were quantified with diode array detector. PhIP, norharman, and harman were quantified with fluorescence detector. In general, the total HCA formation was higher in the pan-cooked samples compared to the oven-baked samples, while an increase in HCA concentrations was determined with an increase in temperature. Although both oils had significant (p < .05) effects on HCA compounds compared to the control group, the inhibitory effect of PSO on HCA compounds was higher than RSO. With the addition of PSO and RSO at different concentrations (1% and 2%), HCA formation in meatballs could be inhibited by 19.95%-83.14% and 22.21%-77.23%, respectively. Practical applications In this study, pumpkin seed oil (PSO) and rosehip seed oil (RSO) were added to the meatballs in the ratio of 1% and 2% to show the effects of these extracts on heterocyclic aromatic amine (HCA) formation. Control and enriched samples were cooked at 150 degrees C, 200 degrees C, and 250 degrees C in a pan and oven, and the effects of cooking method and also temperature on HCA amounts in meatball samples were evaluated. The formation of HCA compounds in meatballs, which is one of the most widely consumed meat products, could be inhibited significantly by the addition of 1% and 2% natural antioxidant PSO and RSO. The highest total HCA formation in meatball samples was obtained in the control samples (26.94 ng/g) cooked at 250 degrees C. In general, the total HCA content of the meatballs cooked in the pan was higher than those cooked in the oven, and it was seen that the total HCA formation decreased as the oil content increased. PSO and RSO were effective natural antioxidants for inhibiting HCA formation. These natural antioxidants could be used for the enrichment of different cooked meat products for decreasing the formation of carcinogenic compounds such as HCAs. The obtained results could be used to estimate the human intake of HCAs and supplied to the search of good food additives that reduce the threat of exposure to HCAs, and thus to advance the food security and quality., Ege Universitesi [FYL--2019--20887], Ege Universitesi, Grant/Award Number: FYL--2019--20887

This study is focused on the characterisation of typical salami produced in Alessandria province (North West of Italy). Seventeen small or medium salami producers from this area were involved in the study and provided the samples investigated. The aim is double and consists in obtaining a screening of the characteristics of different products and following their evolution along ripening. The study involved five types of typical salami that were characterised for aroma components and nutritional features. This approach could provide a basis for a possible PDO or PGI label request. Principal Component Analysis and cluster analysis were used as multivariate statistical tools for data treatment. The overall results obtained point out that the products investigated do not deviate from analogous European products and show the possibility of characterising by specific parameters three main groups of samples:Salamini di Mandrogne,Muletta, andNobile Giarolo; moreover some considerations can also be drawn with respect to the nutritional characterization considering the biogenic amines profile.