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This study was carried out to develop an easy method for beef freshness using a cyclic voltammetric system. Prime graded (USDA) beef loin at 48 h postmortem was cut into pieces 3 cm thick, packaged into commercial plastic zipper bag, and then stored at 4 °C for 0, 3, 6 and 9 days. A commercial cyclic voltammetry and data processing software were used for this study and the interdigitated electrode was fabricated according to semiconductor manufacturing. The homogenated beef was filtered through Whatman No. 1 filter paper and 250 μL of the filtrate was applied on the interdigitated electrode sensor chip for electrochemical detection. Electrochemical signals changed as storage periods increased. The shape of the cyclic voltammogram changed from a roundish curve to a shapely curve. Redox values (V) also increased during storage. Electrochemical signals matched well with lipid oxidation values (Thiobarbituric acid reactive substances: TBARS). A linear relationship between redox value and TBARS was obtained with a correlation factor of 0.957. Thus, the electrochemical signal of a cyclic voltammetric system can be used as an indicator of beef freshness. |
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