Colorimetric array freshness indicator and digital color processing for monitoring the freshness of packaged chicken breast

Kaeun Lee, Hyunwoo Park, Sangho Baek, Seungjong Han, Dowan Kim, Soo Chung, Jeong Yeol Yoon, Jongchul Seo

Research output: Contribution to journalArticlepeer-review

20 Scopus citations


A colorimetric array freshness indicator was developed to monitor chicken breast spoilage, consisting of an inner poly(ether-block-amide) (PEBA) film, a color-changing layer of eight polymer-immobilized pH dyes, and an outer poly(ethylene terephthalate) film. Simulated experiments with trimethyl amine (TMA) revealed the necessary color changes and the optimum dye concentration for the expected quality range for stored chicken breast was determined. The optimized colorimetric array freshness indicator was then applied to chicken breast packaging and digital images for its color response were acquired using a smartphone camera over storage time. The obtained data were analyzed by both the newly developed chromatic factor and principal component analysis. Chicken breast samples stored at 4 °C and 10 °C could be categorized into two groups, fresh and spoiled states over the storage time. The chromatic parameter X was well correlated with the microorganism counts as well as total volatile base nitrogen (TVBN) and CO2 from the chicken meat samples. Future implementation of the indicator in combination with a smartphone application could provide a low-cost, specific, and sensitive monitoring method for food product freshness.

Original languageEnglish (US)
Article number100408
JournalFood Packaging and Shelf Life
StatePublished - Dec 2019


  • Chicken breast
  • Chromatic parameter
  • Colorimetric array freshness indicator
  • Digital image processing
  • Principal component analysis

ASJC Scopus subject areas

  • Food Science
  • Biomaterials
  • Safety, Risk, Reliability and Quality
  • Polymers and Plastics
  • Microbiology (medical)


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