Monitoring the Freshness of Rainbow Trout Using Intelligent PH-sensitive Indicator During Storage
Background: The rainbow trout fish is susceptible to spoilage due to its high content of unsaturated fatty acids. It should be kept at low temperature to reduce microbial, enzymatic, and oxidation reactions. The purpose of this study was to design a packaging that contains a pH indicator for monitor...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Shahid Sadoughi University of Medical Sciences and Health Services
2019-11-01
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| Series: | Journal of Nutrition and Food Security |
| Subjects: | |
| Online Access: | http://jnfs.ssu.ac.ir/article-1-286-en.html |
| _version_ | 1818938662595854336 |
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| author | Fatemeh Rastiani Ali Jebali Seyed Hossein Hekmatimoghaddam Elham Khalili Sadrabad Fateme Akrami Mohajeri Arefeh Dehghani-Tafti |
| author_facet | Fatemeh Rastiani Ali Jebali Seyed Hossein Hekmatimoghaddam Elham Khalili Sadrabad Fateme Akrami Mohajeri Arefeh Dehghani-Tafti |
| author_sort | Fatemeh Rastiani |
| collection | DOAJ |
| description | Background: The rainbow trout fish is susceptible to spoilage due to its high content of unsaturated fatty acids. It should be kept at low temperature to reduce microbial, enzymatic, and oxidation reactions. The purpose of this study was to design a packaging that contains a pH indicator for monitoring freshness of the rainbow trout fish during storage at refrigerator. Methods: The indicator contained agarose as the carrier, bromocresol green as pH indicator, and silica as surface provider. It was covered by polypropylene film and attached inside the package. Freshness of the trout stored in the refrigerator was assessed by chemical (total volatile basic nitrogen and pH) and microbiological (total viable count) methods. Results: The pH of fish gradually decreased after the third day since color of the indicator changed from yellow to green on day 3 and then to blue on day 6. The indicator's response was correlated with changes in the microbial population and also with levels of total volatile basic nitrogen and pH. The results showed that the designed indicator was sensitive to different pH levels and could be applied as part of the intelligent packaging system. Conclusion: The freshness indicator worked well before the expiry date of fish, which makes it suitable for food quality assessment. So, this indicator can be used for real-time monitoring of packaged fish freshness |
| first_indexed | 2024-12-20T06:11:25Z |
| format | Article |
| id | doaj.art-c79d14a024de4dd8b267143eb67592fa |
| institution | Directory Open Access Journal |
| issn | 2476-7417 2476-7425 |
| language | English |
| last_indexed | 2024-12-20T06:11:25Z |
| publishDate | 2019-11-01 |
| publisher | Shahid Sadoughi University of Medical Sciences and Health Services |
| record_format | Article |
| series | Journal of Nutrition and Food Security |
| spelling | doaj.art-c79d14a024de4dd8b267143eb67592fa2022-12-21T19:50:41ZengShahid Sadoughi University of Medical Sciences and Health ServicesJournal of Nutrition and Food Security2476-74172476-74252019-11-0144225235Monitoring the Freshness of Rainbow Trout Using Intelligent PH-sensitive Indicator During StorageFatemeh Rastiani0Ali Jebali1Seyed Hossein Hekmatimoghaddam2Elham Khalili Sadrabad3Fateme Akrami Mohajeri4Arefeh Dehghani-Tafti5 Zoonotic Diseases Research Center, Department of Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran Department of Laboratory Sciences, School of Paramedicine, Shahid Sadoughi University of Medical Sciences, Yazd, Iran. Department of Advanced Medical Sciences and Technologies, School of Paramedicine, Shahid Sadoughi University of Medical Sciences, Yazd, Iran Zoonotic Diseases Research Center, Department of Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran Zoonotic Diseases Research Center, Department of Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran Department of Biostatistics, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran Background: The rainbow trout fish is susceptible to spoilage due to its high content of unsaturated fatty acids. It should be kept at low temperature to reduce microbial, enzymatic, and oxidation reactions. The purpose of this study was to design a packaging that contains a pH indicator for monitoring freshness of the rainbow trout fish during storage at refrigerator. Methods: The indicator contained agarose as the carrier, bromocresol green as pH indicator, and silica as surface provider. It was covered by polypropylene film and attached inside the package. Freshness of the trout stored in the refrigerator was assessed by chemical (total volatile basic nitrogen and pH) and microbiological (total viable count) methods. Results: The pH of fish gradually decreased after the third day since color of the indicator changed from yellow to green on day 3 and then to blue on day 6. The indicator's response was correlated with changes in the microbial population and also with levels of total volatile basic nitrogen and pH. The results showed that the designed indicator was sensitive to different pH levels and could be applied as part of the intelligent packaging system. Conclusion: The freshness indicator worked well before the expiry date of fish, which makes it suitable for food quality assessment. So, this indicator can be used for real-time monitoring of packaged fish freshnesshttp://jnfs.ssu.ac.ir/article-1-286-en.htmlrainbow troutph freshness indicatorintelligent packagingsilica nanoparticles |
| spellingShingle | Fatemeh Rastiani Ali Jebali Seyed Hossein Hekmatimoghaddam Elham Khalili Sadrabad Fateme Akrami Mohajeri Arefeh Dehghani-Tafti Monitoring the Freshness of Rainbow Trout Using Intelligent PH-sensitive Indicator During Storage Journal of Nutrition and Food Security rainbow trout ph freshness indicator intelligent packaging silica nanoparticles |
| title | Monitoring the Freshness of Rainbow Trout Using Intelligent PH-sensitive Indicator During Storage |
| title_full | Monitoring the Freshness of Rainbow Trout Using Intelligent PH-sensitive Indicator During Storage |
| title_fullStr | Monitoring the Freshness of Rainbow Trout Using Intelligent PH-sensitive Indicator During Storage |
| title_full_unstemmed | Monitoring the Freshness of Rainbow Trout Using Intelligent PH-sensitive Indicator During Storage |
| title_short | Monitoring the Freshness of Rainbow Trout Using Intelligent PH-sensitive Indicator During Storage |
| title_sort | monitoring the freshness of rainbow trout using intelligent ph sensitive indicator during storage |
| topic | rainbow trout ph freshness indicator intelligent packaging silica nanoparticles |
| url | http://jnfs.ssu.ac.ir/article-1-286-en.html |
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