نوع مقاله : مقاله کامل علمی - پژوهشی
نویسندگان
1 گروه شیلات، دانشکده منابع طبیعی، دانشگاه تهران، کرج، ایران
2 استادیار گروه شیلات دانشکده منابع طبیعی دانشگاه تهران.
3 استاد گروه شیلات، دانشکده منابع طبیعی، دانشکدگان کشاورزی و منابع طبیعی، دانشگاه تهران
4 دانشیار گروه علوم و صنایع چوب و کاغذ، دانشکده منابع طبیعی، دانشکدگان کشاورزی و منابع طبیعی، دانشگاه تهران
5 دانشیار گروه تکنولوژی و مهندسی چوب/دانشگاه علوم کشاورزی و منابع طبیعی گرگان
چکیده
کلیدواژه‌ها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
In this study, a pH-sensitive colorimetric sensor was designed and evaluated to detect the spoilage of rainbow trout fillets during refrigerated storage. The sensor was prepared using a combination of beet pulp nanofibers, bentonite, and bromothymol blue, and then incorporated into the packaging of rainbow trout fillets. The packages were stored at 4°C for 12 days, and during this period, the color changes of the sensor were monitored using the CIELab system.
To confirm the sensor's effectiveness, additional tests were conducted, including measurements of pH changes, total volatile basic nitrogen (TVB-N), and total microbial load. The results demonstrated that the embedded sensor effectively detected the spoilage of rainbow trout fillets and showed color changes over time. Furthermore, the measurements of total microbial load, pH, and TVB-N exhibited a significant correlation with the color changes of the sensor (R² = 0.73).
Therefore, it can be concluded that the developed sensor is highly sensitive to pH changes resulting from fish spoilage and is recommended for use in detecting spoilage levels in the packaging of rainbow trout fillets during refrigerated storage. This sensor can serve as an effective and efficient tool for detecting fish spoilage, providing both consumers and producers with a reliable method to ensure the freshness of the product
کلیدواژه‌ها [English]
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