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Author
Cierpiszewski Ryszard (Poznań University of Economics and Business), Tichoniuk Mariusz (Poznań University of Economics and Business), Radomska Natalia (Poznań University of Economics and Business)
Title
Application of Freshness Indicator for Monitoring of Fish Spoilage in Model and Commercial Packaging
Wykorzystanie wskaźnika świeżości do oceny stopnia zepsucia ryb w układzie modelowym i w gotowych opakowaniach
Source
Towaroznawcze Problemy Jakości, 2017, nr 4, s. 103-117, rys., bibliogr. 18 poz.
Polish Journal of Commodity Science
Keyword
Jakość żywności, Opakowania, Monitoring, Bezpieczeństwo zdrowotne żywności
Food quality, Packaging, Monitoring, Food health safety
Note
summ., streszcz.
Abstract
Bezpieczeństwo i jakość żywności są kluczowym problemem dla przemysłu spożywczego. Ich zapewnienie jest szczególnie istotne w odniesieniu do ryb i produktów rybnych, których jakość i świeżość można ocenić różnymi metodami. Niestety, większość z nich jest czasochłonna, wymaga kosztownych urządzeń oraz może być wykonywane jedynie przez wykwalifikowany personel. Powoduje to, że nie mogą być one stosowane gdy potrzebne jest natychmiastowe określenie jakości żywności. Wydaje się, że w takim przypadku idealnym narzędziem do monitorowania opakowanych surowych ryb są wskaźniki świeżości zaliczane do opakowań inteligentnych. Celem pracy było opracowanie i ocena wskaźnika świeżości, mającego na celu monitorowanie zmian świeżości ryb pakowanych. Działanie wskaźnika świeżości oparto na mieszaninie czerwieni metylowej (MR) i błękitu bromotymolowego (BB) jako barwników wrażliwych na zmiany pH, humektanta (PEG9, PEG34 lub gliceryny) i karboksymetylocelulozy. Do regulacji kwasowości mieszaniny wskaźnika użyto kwasu chlorowodorowego. Proponowany wskaźnik świeżości był w stanie monitorować świeżość ryb w czasie rzeczywistym. (abstrakt oryginalny)

Food safety and quality are a key problem in the food industry, especially for fish and fishery products. Freshness and quality of fish and fishery products can be assessed by various methods. Unfortunately many of them are time-consuming, require expensive equipment or employ qualified staff. This causes that they cannot be used for fast indicative analyses. An ideal method to monitor packaged raw fish appears to be so-called intelligent packaging. The aim of this study was to develop and evaluate a freshness indicator designed to monitor changes in the freshness of packed fish. The following chemical compounds were used to create the indicator: methyl red (MR) and bromothymol blue (BB) as pH sensitive dyes, selected humectant: PEG9, PEG34 or glycerol and sodium carboxymethyl cellulose. Hydrochloric acid were used to adjust an appropriate pH of freshness indicator. The proposed freshness indicator was able to monitor the quality of raw fish in real time. One of the most important factors in the indicator preparation seems to be the moisture content in its composition which influenced the indicator reactivity to volatile substances. Factors that influence the indicator activity include also the circumstances and parameters of its application in intelligent package. It was shown that the response of the indicator strongly depends on the proper location in the packaging space and the distance to the monitored fish sample. At the last stage, the studied freshness indicator activity was correlated with sensory properties of stored food and with the scale of its microbial contamination. (original abstract)
Accessibility
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The Main Library of Poznań University of Economics and Business
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Bibliography
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ISSN
1733-747X
Language
eng
URI / DOI
http://dx.doi.org/10.19202/j.cs.2017.04.10
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