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

Sen F., Uzunsoy I., KAHRAMAN M. V.

COLOR RESEARCH AND APPLICATION, cilt.45, sa.5, ss.962-967, 2020 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 45 Sayı: 5
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1002/col.22517
  • Dergi Adı: COLOR RESEARCH AND APPLICATION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aerospace Database, Communication Abstracts, Compendex, INSPEC, Metadex, DIALNET, Civil Engineering Abstracts
  • Sayfa Sayıları: ss.962-967
  • Anahtar Kelimeler: anchovy, fish, freshness indicator, intelligent packaging, total volatile basic nitrogen, MONITORING FRESHNESS, QUALITY CHANGES, FISH, SPOILAGE, PRODUCTS
  • Marmara Üniversitesi Adresli: Evet

Özet

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.