Development and validation of a colorimetric sensor array for fish spoilage monitoring

Morsy, Mohamed K.; Zór, Kinga; Kostesha, Nathalie; Alstrøm, Tommy Sonne; Heiskanen, Arto; El-Tanahi, Hassan H.; Sharoba, Ashraf M.; Papkovsky, Dmitri B.; Larsen, Jan; Khalaf, Hassan; Jakobsen, Mogens; Emnéus, Jenny

doi:10.1016/j.foodcont.2015.07.038

Cited by 198 publications

(111 citation statements)

References 23 publications

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“…Morsy et al developed and validated a novel colorimetric sensor array to monitor the quality degradation of meat. The researchers evaluated a total of 16 chemo‐sensitive compounds by incorporating in a colorimetric array for detecting the main spoilage compounds (TMA, cadaverine, dimethylamine, and putrescine) and designated the changes in their color against the compounds present in fresh products (as a negative control).…”

Section: Sensors Used In Meat Industrymentioning

confidence: 99%

An overview of smart packaging technologies for monitoring safety and quality of meat and meat products

et al. 2018

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The food packaging sector has experienced much development since its inception. In the past few decades, innovations in packaging sector have led to the development of smart packaging (SP) systems that carve a niche in a highly competitive food industry. SP systems have great potential for improving the shelf‐life, and safety of food products apart from their basic roles of protecting the products against unwanted biological, chemical, and physical damage and keeping them clean. Indicators and sensors, SP components, are used for real‐time monitoring of meat quality and subsequently inform the retailers and consumers about the freshness, microbiological, temperature, and shelf life status of the products. Barcodes and radio‐frequency identification tags are employed in meat packaging for real‐time information about the authenticity, and traceability of the products in the supply chain. Recently, innovations in SP technologies resulted in fast, sensitive, and effective detection, sensing, and record keeping of freshness, microbiological, and shelf life status of meat and meat products. The SP system shows promise for extensive utilization in the meat industry in response to the consumer appreciation for safe, and quality meat products, as well as their waste reduction notions. This paper gives an updated overview of ongoing scientific research, and recent technological advances that offer the perspectives of developing smart meat packaging systems that are capable of monitoring the physical, microbial, and chemical changes of the package contents from producer to the point of sale and even beyond, and remediating potential adverse reactions.

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Section: Sensors Used In Meat Industrymentioning

confidence: 99%

An overview of smart packaging technologies for monitoring safety and quality of meat and meat products

et al. 2018

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“…Although the quite successful application of some artifi cial pH indicator in such colorimetric arrays [Pacquit et al 2006[Pacquit et al , 2007Kuswandi et al 2012bKuswandi et al , 2013Morsy et al 2016] there are requests for alternative compounds which ensure a more precise response of an indicator or are more acceptable for food consumers. In our study the selected natural dyes, curcumin (E100), beetroot and grape peel extracts (E162 and E163, respectively), were considered as an eff ective pH indicator for fi sh freshness sensors.…”

Section: Model Research With Ammonia Solutionmentioning

confidence: 99%

The Application of Natural Dyes in Food Freshness Indicators Designed for Intelligent Packaging

Tichoniuk

Radomska

Cierpiszewski

2017

SOEP

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Th e paper presents natural dyes i.e. curcumin, grape peel and beetroot extract which were incorporated into the compositions of food freshness indicators. Th e obtained indicators were assessed and compared with an artifi cial dye, methyl red, in relation to their capability of volatile amine monitoring. Additionally, a model of volatile amine release based on the evaporation of ammonia solution was applied in the fi rst stage of the presented research. Th e response of freshness indicators was estimated by the colorimetric analyses of colour alteration and the calculation of Total Colour Diff erence (TCD) index values. Comparing to the methyl red dye, the grape peel extract gave a similar response with the TCD value equalled ca. 30 units. Beetroot extract did not provide a desirable colour change and the most promising composition was the indicator containing the curcumin addition. Further research was made on the freshness indicators containing only curcumin, grape peel extract or methyl red. Th e indicators were evaluated in relation to their response to the spoilage of raw cod fl esh both in the model system (chamber with evaluated indicators) and in food packaging (plastic box). Although all examined natural dyes were able to detect food spoilage, the response comparable to the methyl red was obtained for grape peel extract in the model system and for curcumin in a real package. Both natural dyes and methyl red provided the colour changes correlated with cod fl esh spoilage and characterized with TCD values equal to ca. 30 units. Czerwień buraczana nie zapewniła satysfakcjonującej zmiany barwy wskaźnika. Najbardziej obiecujące rezultaty uzyskano, stosując dodatek kurkuminy. W dalszych badaniach zastosowano wskaźnik świeżości oparty na kurkuminie, antocyjanach oraz czerwieni metylowej. Zbadano reakcję wskaźnika na psujące się świeże mięso dorsza atlantyckiego w układzie modelowym (komora z badanymi wskaźnikami) oraz w opakowaniu do żywności (pojemnik z tworzywa sztucznego). Pomimo że oba oceniane barwniki naturalne były zdolne do wykrywania psującej się żywności, to odpowiedź wskaźnika świeżości, porównywalną do tej otrzymanej dla czerwieni metylowej, uzyskano dla antocyjanów w układzie modelowym, natomiast dla kurkuminy -w opakowaniu do żywności. Zarówno naturalne barwniki, jak i czerwień metylowa zapewniły zmianę zabarwienia wskaźnika świeżości skorelowaną z procesem psucia się mięsa dorsza oraz odznaczającą się wartością wskaźnika TCD równą ok. 30 jednostek.Słowa kluczowe: wskaźnik świeżości żywności, opakowania inteligentne, naturalne barwniki.

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“…According to researchers, the TBA value must be less than 3 mg MDA/kg and not higher than 5 mg MDA/kg in good material [31]. sterilization) which may have caused irreversible changes in the muscle as the breakdown of proteins, amino acids and other nitrogenous compounds such as trimethylamine oxide, nucleic acids and amines [24,33]. The value of 30 mg/100 g for TVB-N and 15 mg/100 g for TMA-N is considered as the limit for acceptability of freshness of canned fish [34].…”

Section: Proximate Composition and Quality Indices Of Raw And Precookmentioning

confidence: 99%

Quality Enhancement of Canned Little Tunny Fish (Euthynnus alletteratus) by Whitening Solutions, Pre-Cooking Time and Filling Medium

Morsy¹

2016

J Food Process Technol

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The impact of three treatments as whitening (brine and/or H 2 O 2 ); pre-cooking time (60 min, 70 min and 80 min) at 102 ± 1°C; and filling medium (brine, olive oil, sunflower oil and/or mixing) on quality of native little tunny (Euthynnus alletteratus) during canning were evaluated. A significant difference (P<0.05) in colour fillets was found between treated tunny samples when combining brine 5% with H 2 O 2 3% for 10 min and untreated sample as lightness (L*) value. The pre-cooking at 70 min resulted in reduced microorganism content, loss of moisture (~4.63%) and improved texture. Among all samples, the tunny canned in sunflower oil gained the highest acceptability (P<0.05) however, samples canned in olive oil had the lowest. The brine canned tunny recorded the highest total volatile base nitrogen (TVB-N) and histamine content after 12 months of storage. Results indicated that the different pre-treatments improved the quality of native canned tunny.

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Development and validation of a colorimetric sensor array for fish spoilage monitoring

Cited by 198 publications

References 23 publications

An overview of smart packaging technologies for monitoring safety and quality of meat and meat products

An overview of smart packaging technologies for monitoring safety and quality of meat and meat products

The Application of Natural Dyes in Food Freshness Indicators Designed for Intelligent Packaging

Quality Enhancement of Canned Little Tunny Fish (Euthynnus alletteratus) by Whitening Solutions, Pre-Cooking Time and Filling Medium

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