实时监测鱼类新鲜度的比色纸双指标标签。

IF 2.3 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Bambang Kuswandi, Faridatul Hasanah, Dwi Koko Pratoko, Nia Kristiningrum
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引用次数: 2

摘要

研究背景:鱼类的新鲜度和质量监测对消费者、零售商和渔业具有重要意义。因此,开发简单、快速、无损、廉价的实时监测鱼类新鲜度的新方法具有重要的价值。另一种选择是使用智能或智能包装来监控包装鱼的新鲜度或状况。实验方法:开发了基于纸质pH传感器的包装双指示剂标签,用于实时监测遮目鱼(Chanos Chanos)的新鲜度。以溴甲酚紫(BCP)和溴百里酚蓝(BTB)为原料,通过浸渍法将其固定在滤纸上,制备了纸基pH传感器。其中,通过双指示剂标签可以直观地监测鱼类的降解情况,BCP从黄色变为粉红色,然后最后变为紫色,BTP从橙色变为绿黄色,最后变为绿蓝色,分别表示新鲜、中新鲜或变质产品。结果与结论:标签响应鱼类降解引起的pH值变化和双指示剂颜色变化,显示鱼类在室温和冷藏条件下的新鲜度。pH值变化之后,与鱼新鲜度相关的其他参数也发生了变化,如总挥发性碱性氮(TVBN)、总活菌数(TVC)、质地和气味。在室温下观察鱼的腐败阈值,在8小时,在冷水条件下观察7天,变质时间点由颜色变化指示。综上所述,双指标标签可作为一种简单、低成本的包装活性标签用于鱼类新鲜度监测。新颖性和科学贡献:全球消费者对食品质量和安全的关注日益增加,这推动了对食品监测新方法的探索。在这项工作中,开发了一种简单实用的包装双指示标签,用于实时监测鱼类新鲜度。该比色pH传感器仅通过滤纸浸渍涂层即可获得,但它可以用肉眼轻松准确地检测鱼类腐败。类似地,双指示标签会改变其他新鲜度参数的颜色,如TVBN、TVC、质地和气味。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Colorimetric Paper-Based Dual Indicator Label for Real-Time Monitoring of Fish Freshness.

Colorimetric Paper-Based Dual Indicator Label for Real-Time Monitoring of Fish Freshness.

Colorimetric Paper-Based Dual Indicator Label for Real-Time Monitoring of Fish Freshness.

Colorimetric Paper-Based Dual Indicator Label for Real-Time Monitoring of Fish Freshness.

Research background: Fish freshness and quality monitoring are of high importance for consumers, retailers and fishing industry. Therefore, developing novel approaches that are simple, fast, non-destructive and inexpensive to monitor fish freshness in real time is of great value. One alternative is using Intelligent or smart packaging to monitor the freshness or conditions of packaged fish.

Experimental approach: On-package dual indicator label based on paper-based pH sensors was developed for real-time monitoring of the milkfish (Chanos chanos) freshness. The paper-based pH sensor was prepared using bromocresol purple (BCP) and bromothymol blue (BTB) that were immobilized onto a filter paper by dip coating. Herein, the fish degradation could be monitored visually by the dual indicator label, where the BCP changes from yellow to pink, then finally to purple, while the BTP changes from orange to green-yellow, and finally to green-blue to indicate fresh, medium fresh or spoiled product, respectively.

Results and conclusion: The label responds to the pH change caused by the fish degradation and the colour of dual indicator changes to show the fish freshness at room temperature and chiller conditions. This pH change was followed by changes in the other parameters related to fish freshness, such as total volatile basic nitrogen (TVBN), total viable count (TVC), texture and odour. The threshold of fish spoilage at room temperature was observed at 8 h and under chiller conditions at 7 days when the deterioration time point was indicated by the colour changes. Thus, it can be concluded that the dual indicator label can be applied as a simple and low-cost on-package active label for fish freshness monitoring.

Novelty and scientific contribution: Increasing consumer concerns about quality and safe food worldwide has boosted the search for a novel approach to food monitoring. In this work, a simple and practical on-package dual indicator label for real-time monitoring of fish freshness was developed. The colorimetric pH sensor was obtained simply by dip-coating of filter paper, yet it enables easy and accurate detection of fish spoilage with the naked eye. Similarly, the dual indicator label changes colour for other freshness parameters, such as TVBN, TVC, texture and odour.

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来源期刊
Food Technology and Biotechnology
Food Technology and Biotechnology 工程技术-生物工程与应用微生物
CiteScore
3.70
自引率
0.00%
发文量
33
审稿时长
12 months
期刊介绍: Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment. The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.
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