Hydroxyethyl cellulose-based indicator labels to track freshness of anchovy (Engraulis encrasicolus)

被引：9

作者：

Sen, Ferhat ^{[1
]}

Uzunsoy, Irem ^{[1
]}

Kahraman, Memet Vezir ^{[2
]}

机构：

[1] Zonguldak Bulent Ecevit Univ, Food Proc Dept, TR-67900 Zonguldak, Turkey

[2] Marmara Univ, Dept Chem, Istanbul, Turkey

来源：

COLOR RESEARCH AND APPLICATION | 2020年 / 45卷 / 05期

关键词：

anchovy; fish; freshness indicator; intelligent packaging; total volatile basic nitrogen; MONITORING FRESHNESS; QUALITY CHANGES; FISH; SPOILAGE; PRODUCTS;

D O I：

10.1002/col.22517

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In this study, it was aimed to develop a freshness indicator label that changes color with spoilage of fish. Hydroxyethyl cellulose-based indicator labels were prepared using two different mixed indicator (bromothymol blue/phenol red, cresol red/thymol blue) formulations. The functionality of prepared indicator labels was tested on anchovy (Engraulis encrasicolus) stored at 2 degrees C and 10 degrees C. Changes in total mesophilic aerobic bacteria, Pseudomonas spp., total yeast and mold counts, and total volatile basic nitrogen (TVB-N) contents of anchovy during storage were examined. Color changes of prepared indicator films were measured by a colorimeter. Correlation between color changes of indicator labels with microorganism growth and content of TVB-N was investigated. It is concluded that developed indicator labels change color with spoilage of anchovy and can be used as freshness indicator in fish industry.

引用

页码：962 / 967

页数：6

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