Document Type : scientific research article
Authors
1
Department of Fisheries, Faculty of Natural Resources, University of Tehran, Karaj, Iran
2
2- Associate Professor, Department of Fisheries, Faculty of Natural Resources, University of Tehran, Karaj, Iran
3
Professor, Department of Fisheries, Faculty of Natural Resources, University of Tehran
4
Associate Professor, Department of Wood and Paper Sciences and Technology, Faculty of Natural Resources, University of Tehran
5
Associate Professor, Department of Wood Technology and Engineering, Gorgan University of Agricultural Sciences and Natural Resources
Abstract
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
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