Volume 4, Issue 4 (Nov 2019)                   JNFS 2019, 4(4): 225-235 | Back to browse issues page


XML Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Rastiani F, Jebali A, Hekmatimoghaddam S H, Khalili Sadrabad E, Akrami Mohajeri F, Dehghani-Tafti A. Monitoring the Freshness of Rainbow Trout Using Intelligent PH-sensitive Indicator During Storage. JNFS. 2019; 4 (4) :225-235
URL: http://jnfs.ssu.ac.ir/article-1-286-en.html
Zoonotic Diseases Research Center, Department of Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
Abstract:   (36 Views)
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
Full-Text [PDF 721 kb]   (21 Downloads) |   |   Full-Text (HTML)  (5 Views)  
Type of article: orginal article | Subject: public specific
Received: 2017/02/19 | Accepted: 2017/05/27 | Published: 2019/11/1

References
1. Amegovu AK, Sserunjogi ML, Ogwok P & Makokha V 2012. Nucleotide degradation products, total volatile basic nitrogen, sensory and microbiological quality of nile perch (lates niloticus) fillets under chilled storage. Journal of microbiology, biotechnology and food sciences. 2 (2): 653.
2. Arashisar Ş, Hisar O, Kaya M & Yanik T 2004. Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets. International journal of food microbiology. 97 (2): 209-214.
3. Bahmani Z, Khanipoor AA, Oromieie A & Motalebi AA 2016. Application of Freshness Indicator in Smart Packaging of Rainbow Trout Fillets during Refrigerator Storage. Iranian scientific fisheries journal. 25 (3): 121-132.
4. Baygar T, et al. 2008. Determination of the shelf-life of trout (Oncorhynchus mykiss) raw meatball that packed under modified atmosphere. Pakistan journal of nutrition. 7 (3): 412-417.
5. Castro P, Padrón JCP, Cansino MJC, Velázquez ES & De Larriva RM 2006. Total volatile base nitrogen and its use to assess freshness in European sea bass stored in ice. Food control. 17 (4): 245-248.
6. Chun H-N, Kim B & Shin H-S 2014. Evaluation of a freshness indicator for quality of fish products during storage. Food science and biotechnology. 23 (5): 1719-1725.
7. Dalgaard P 2000. Fresh and lightly preserved seafood. Shelf-life evaluation of foods. 2: 110-139.
8. Dalgaard P, Madsen H, Samieian N & Emborg J 2006. Biogenic amine formation and microbial spoilage in chilled garfish (Belone belone belone)–effect of modified atmosphere packaging and previous frozen storage. Journal of applied microbiology. 101 (1): 80-95.
9. Ezati P, Tajik H, Moradi M & Molaei R 2019. Intelligent pH-sensitive indicator based on starch-cellulose and alizarin dye to track freshness of rainbow trout fillet. International journal of biological macromolecules. 132: 157-165.
10. Ghaly AE, Dave D, Budge S & Brooks M 2010. Fish spoilage mechanisms and preservation techniques: review. American journal of applied sciences. 7 (7): 859.
11. Goulas AE & Kontominas MG 2007. Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes. Food chemistry. 100 (1): 287-296.
12. Gram L & Dalgaard P 2002. Fish spoilage bacteria–problems and solutions. Current opinion in biotechnology. 13 (3): 262-266.
13. Gram L & Huss HH 1996. Microbiological spoilage of fish and fish products. International journal of food microbiology. 33 (1): 121-137.
14. Hardy RW 2002. Rainbow trout, Oncorhynchus mykiss. . Nutrient requirements and feeding of finfish for aquaculture. 1: 184-202.
15. Huss HH 1988. Fresh fish--quality and quality changes: a training manual prepared for the FAO/DANIDA Training Programme on Fish Technology and Quality Control. Food & Agriculture Organization.
16. Huss HH, Dalgaard P & Gram L 1997. Microbiology of fish and fish products. In Seafood From Producer To Consumer, Integrated Approach To Quality. Proceedings of the International Seafood Conference on the Ocassion of the 25th Anniversary of the Wefta, Held in Noordwijkerhout, the Netherlands, 13-16 November, 1995. Elsevier.
17. Kerry J 2012. Application of smart packaging systems for conventionally packaged muscle-based food products. Advances in Meat, Poultry and Seafood Packaging: Woodhead Publ. 522-564.
18. Kerry J, O’grady M & Hogan S 2006. Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review. Meat science. 74 (1): 113-130.
19. Kimura K & Kiamukura S 1934. Detection of the onset of decomposition in fish meat as shown by the content of ammonia. In Proc. Pacific Sci. Congress, p. 3709.
20. Koutsoumanis K 2001. Predictive modeling of the shelf life of fish under nonisothermal conditions. Applied and environmental microbiology. 67 (4): 1821-1829.
21. Kuswandi B, Damayanti F, Jayus J, Abdullah A & Heng LY 2015. Simple and low-cost on-package sticker sensor based on litmus paper for real-time monitoring of beef freshness. Journal of mathematical and fundamental sciences. 47 (3): 236-251.
22. Kuswandi B, Oktaviana R, Abdullah A & Heng LY 2014. A Novel On‐Package Sticker Sensor Based on Methyl Red for Real‐Time Monitoring of Broiler Chicken Cut Freshness. Packaging technology and science. 27 (1): 69-81.
23. Kuswandi B, Restyana A, Abdullah A, Heng LY & Ahmad M 2012. A novel colorimetric food package label for fish spoilage based on polyaniline film. Food control. 25 (1): 184-189.
24. Kykkidou S, Giatrakou V, Papavergou A, Kontominas M & Savvaidis I 2009. Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4 C. Food chemistry. 115 (1): 169-175.
25. Kyrana VR & Lougovois VP 2002. Sensory, chemical and microbiological assessment of farm‐raised European sea bass (Dicentrarchus labrax) stored in melting ice. International Journal of food science & technology. 37 (3): 319-328.
26. Mirshekari S, et al. 2016. Antimicrobial and antioxidant effects of nisin Z and sodium benzoate in vacuum packed Caspian kutum (Rutilus frisii) fillet stored at 4° C. Iranian journal of fisheries sciences. 15 (2): 789-801.
27. Mohebi E & Marquez L 2015. Intelligent packaging in meat industry: An overview of existing solutions. Journal of food science and technology. 52 (7): 3947-3964.
28. Moini S, et al. 2009. Effect of gamma radiation on the quality and shelf life of refrigerated rainbow trout (Oncorhynchus mykiss) fillets. Journal of food protection. 72 (7): 1419-1426.
29. Morsy MK, et al. 2016. Development and validation of a colorimetric sensor array for fish spoilage monitoring. Food control. 60: 346-352.
30. Niknam EJ, M 2015. Determine the progress of chicken spoilage and shelf life in the refrigerator using color indicators. Innovative food technologies. 2 (6): 3-14.
31. Ojagh SM, Rezaei M, Razavi SH & Hosseini SMH 2010. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food chemistry. 120 (1): 193-198.
32. Olafsdóttir G, et al. 1997. Methods to evaluate fish freshness in research and industry. Trends in food science & technology. 8 (8): 258-265.
33. Olafsdottir G, et al. 2004. Multisensor for fish quality determination. Trends in food science & technology. 15 (2): 86-93.
34. Otles S & Yalcin B 2008. Intelligent food packaging. LogForum 4, 4. 3.
35. Özoğul F & Özoğul Y 2000. Comparision of methods used for determination of total volatile basic nitrogen (TVB-N) in rainbow trout (Oncorhynchus mykiss). Turkish journal of zoology. 24 (1): 113-120.
36. Özogul Y, Özyurt G, Özogul F, Kuley E & Polat A 2005. Freshness assessment of European eel (Anguilla anguilla) by sensory, chemical and microbiological methods. Food chemistry. 92 (4): 745-751.
37. Özyurt G, Kuley E, Özkütük S & Özogul F 2009. Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice. Food chemistry. 114 (2): 505-510.
38. Pacquit A, et al. 2007. Development of a smart packaging for the monitoring of fish spoilage. Food chemistry. 102 (2): 466-470.
39. Pons-Sánchez-Cascado S, Vidal-Carou M, Nunes M & Veciana-Nogues M 2006. Sensory analysis to assess the freshness of Mediterranean anchovies (Engraulis encrasicholus) stored in ice. Food control. 17 (7): 564-569.
40. Raymana A, Demirdövenb A & Baysala T 2016. Use of indicators in intelligent food packaging.
41. Rodríguez CJ, Besteiro I & Pascual C 1999. Biochemical changes in freshwater rainbow trout (Oncorhynchus mykiss) during chilled storage. Journal of the science of food and agriculture. 79 (11): 1473-1480.
42. Rokka M, Eerola S, Smolander M, Alakomi H-L & Ahvenainen R 2004. Monitoring of the quality of modified atmosphere packaged broiler chicken cuts stored in different temperature conditions: B. Biogenic amines as quality-indicating metabolites. Food control. 15 (8): 601-607.
43. Sallam KI 2007. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food control. 18 (5): 566-575.
44. Shukla V, Kandeepan G, Vishnuraj MR & Soni A 2016. Anthocyanins Based Indicator Sensor for Intelligent Packaging Application. Agricultural research. 5 (2): 205-209.
45. Silva-Pereira MC, Teixeira JA, Pereira-Júnior VA & Stefani R 2015. Chitosan/corn starch blend films with extract from Brassica oleraceae (red cabbage) as a visual indicator of fish deterioration. LWT-Food Science and Technology. 61 (1): 258-262.
46. Simeonidou S, Govaris A & Vareltzis K 1997. Quality assessment of seven Mediterranean fish species during storage on ice. Food research international. 30 (7): 479-484.
47. Vanderroost M, Ragaert P, Devlieghere F & De Meulenaer B 2014. Intelligent food packaging: The next generation. Trends in food science & technology. 39 (1): 47-62.
48. Wu TH & Bechtel PJ 2008. Ammonia, dimethylamine, trimethylamine, and trimethylamine oxide from raw and processed fish by-products. Journal of aquatic food product technology. 17 (1): 27-38.
49. Yoshida CM, Maciel VBV, Mendonça MED & Franco TT 2014. Chitosan biobased and intelligent films: Monitoring pH variations. LWT-food science and technology. 55 (1): 83-89.
50. Zaragozá P, et al. 2012. Fish freshness decay measurement with a colorimetric array. Procedia engineering. 47: 1362-1365.
51. Zhang X, Lu S & Chen X 2014. A visual pH sensing film using natural dyes from Bauhinia blakeana Dunn. Sensors and actuators B: Chemical. 198: 268-273.

Add your comments about this article : Your username or Email:
CAPTCHA

© 2015 All Rights Reserved | Journal of Nutrition and Food Security

Designed & Developed by : Yektaweb