Kim Do-Yeong, Park Sung-Woo, Shin Han-Seung
Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si 10326, Gyeonggi-do, Republic of Korea.
Foods. 2023 Apr 26;12(9):1801. doi: 10.3390/foods12091801.
This study aims to develop a freshness indicator for fish products that changes color to indicate ammonia among volatile base compounds (TVB-N) generated during storage. Through an optimization experiment, we observed the indicator's color change relative to the ammonia concentration standard, finally selecting cresol red and bromocresol purple for the indicator mixture. In addition, eco-DEHCH and Breathron film were applied to the freshness indicator, considering environmental and economic values. For the storage experiment, Chub mackerel (), Spanish mackerel (), and Largehead hairtail () samples were stored at three different temperatures (4, 10, and 20 °C) for seven days, and we measured pH, TVB-N, total bacterial count, and ammonia content every 24 h. The pH-sensitive sensors' color changes monitor amine release, especially ammonia, from decomposing fish. The chromatic parameter ∆E value increased significantly with fish product storage periods. We confirmed that when the freshness limit and bacterial spoilage level were reached, the color of the indicator changed from yellow to black and sequentially changed to purple as the storage period increased. Therefore, a developed freshness indicator can be used for determining the quality of fish products quickly and non-destructively by reflecting the freshness and spoilage degree of fish products during storage.
本研究旨在开发一种用于鱼产品的新鲜度指示剂，该指示剂可改变颜色以指示储存期间产生的挥发性碱性化合物（TVB-N）中的氨。通过优化实验，我们观察了该指示剂相对于氨浓度标准的颜色变化，最终选择甲酚红和溴甲酚紫作为指示剂混合物。此外，考虑到环境和经济价值，将生态二氯二苯醚和呼吸薄膜应用于新鲜度指示剂。在储存实验中，将鲐鱼、鲅鱼和带鱼样本在三种不同温度（4、10和20℃）下储存7天，我们每24小时测量一次pH值、TVB-N、总细菌数和氨含量。对pH敏感的传感器的颜色变化监测了分解鱼类中胺的释放，尤其是氨。随着鱼产品储存时间的延长，色度参数∆E值显著增加。我们证实，当达到新鲜度极限和细菌腐败水平时，指示剂的颜色从黄色变为黑色，并随着储存时间的增加依次变为紫色。因此，所开发的新鲜度指示剂可通过反映鱼产品在储存期间的新鲜度和腐败程度，快速、无损地用于确定鱼产品的质量。
