An on-package colorimetric sensing label based on a sol-gel matrix for fish freshness monitoring

被引：78

作者：

Liu, Xiuying ^{[1
]}

Chen, Keke ^{[1
]}

Wang, Jiayan ^{[1
]}

Wang, Yu ^{[1
]}

Tang, Yiwei ^{[1
]}

Gao, Xue ^{[1
]}

Zhu, Lijie ^{[1
]}

Li, Xuepeng ^{[1
]}

Li, Jianrong ^{[1
]}

机构：

[1] Bohai Univ, Coll Food Sci & Technol, Food Safety Key Lab Liaoning Prov, Natl & Local Joint Engn Res Ctr Storage Proc & Sa, Jinzhou 121013, Liaoning, Peoples R China

来源：

FOOD CHEMISTRY | 2020年 / 307卷

关键词：

Fish freshness; Sol-gel matrix; Colorimetric sensing label; Bromocresol green; QUALITY; STORAGE; TECHNOLOGIES; TEMPERATURES; INDICATORS; BIOSENSORS; MEMBRANE; SPOILAGE; SENSORS; FILMS;

D O I：

10.1016/j.foodchem.2019.125580

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Fish freshness monitoring is important for consumers. This study aims to develop an colorimetric sensing label based on bromocresol green (BCG) and a sol-gel matrix layer coated onto filter paper to monitor fish freshness. Characterization results showed that the sol-gel layer was successfully coated, and the coating yield was 14.25%. The fish freshness could be detected clearly by the naked eye as the color of the sensing label changed. A Hue Saturation Value (HSV) model was used to correlate the response of the sensing label to the freshness of fish samples. Hue (H) values showed a linear response to the total volatile basic nitrogen (TVB-N) concentration in the range of 16.4-23.11 mg/100 g at room temperature, and in the range of 9.28-24.12 mg/100 g at a chilled temperature. The sensing label was applied to other types of fish, and showed an intense color change during the spoilage trial.

引用

页数：7

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