Hydroxyethyl cellulose-based indicator labels to track freshness of anchovy (<i>Engraulis encrasicolus</i>)
Ferhat Sen, Irem Uzunsoy, Memet Vezir Kahraman
article (Uluslararası, Hakemli) | Yazar(lar): Ferhat Sen, Irem Uzunsoy, Memet Vezir Kahraman | Yıl: 2020 | Dergi/Kurum: COLOR RESEARCH AND APPLICATION | İndeks: WOS.SCI | DOI: 10.1002/col.22517 | Anahtar Kelimeler: anchovy, fish, freshness indicator, intelligent packaging, total volatile basic nitrogen — Özet: In this
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.