On-site Detection of Packaged Squid Freshness

被引：2
作者：
Ahmad, Noor Azizah [1 ,2 ]
Heng, Lee Yook [1 ]
Salam, Faridah [2 ]
Abu Hanifah, Sharina [1 ]
机构：
[1] UKM, Fac Sci & Technol, Sch Chem Sci & Food Technol, Bangi 43600, Selangor, Malaysia
[2] Malaysian Agr Res Inst, Serdang 43400, Selangor, Malaysia
来源：
2017 UKM FST POSTGRADUATE COLLOQUIUM | 2018年 / 1940卷
关键词：
D O I：
10.1063/1.5027999
中图分类号：
O59 [应用物理学];
学科分类号：
摘要：
The development of indicator label for detection of total volatile basic nitrogen (TVB-N) is described. Dye extract from edible plants containing anthocyanins was irrunobilized onto iota-carrageenan as polymer matrix. TVB-N detection worked based on pH increase as the basic deterioration volatile amines generated in the package headspace. Results showed that the indicator label has changed color from blue to green after 12 hours of storage at ambient conditions. The TVB-N value was 38.9648 mg /100 g which is exceeded of acceptability level for seafood products. The pH value of squid flesh has also increased during storage. The colour values of L * and a * negative increases while b* negative decrease with increasing storage time. The indicator label is potentially used as freshness indicator for squid at ambient conditions.
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页数：5
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