Performance of a photochromic time–temperature indicator under simulated fresh fish supply chain conditions

T., Nga T.; Audorff, Hubert; Reichstein, Werner; Haarer, D.; Ólafsdóttir, Guðrún; Bogason, Sigurður G.; Kreyenschmidt, Judith; Arason, Sigurjón

doi:10.1111/j.1365-2621.2010.02475.x

Cited by 25 publications

(9 citation statements)

References 27 publications

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“…Customers can be secondary processors, wholesalers, retailers, restaurants and private customers, nationally or internationally and the order can vary from one to several fish or fish boxes ( Fig. 1) (Mai et al 2011;Donnelly and Olsen 2012;Cuiñas et al 2014;Parreño-Marchante et al 2014;FAO 2016a). Marketable shellfish (Fig.…”

Section: Handling and Processingmentioning

confidence: 99%

The seafood supply chain from a fraudulent perspective

Mitchell²,

et al. 2018

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Food fraud is an intentional act for economic gain. It poses a risk to food integrity, the economy, public health and consumers' ethics. Seafood is one commodity which has endured extensive fraudulent activity owing to its increasing consumer demand, resource limitations, high value and complex supply chains. It is essential that these fraudulent opportunities are revealed, the risk is evaluated and countermeasures for mitigation are assigned. This can be achieved through mapping of the seafood supply chains and identifying the vulnerability analysis critical control points (VACCP), which can be exposed, infiltrated and exploited for fraudulent activity. This research systematically maps the seafood supply chain for three key commodities: finfish, shellfish and crustaceans in the United Kingdom. Each chain is comprised of multiple stakeholders across numerous countries producing a diverse range of products distributed globally. For each supply chain the prospect of fraud, with reference to species substitution, fishery substitution, illegal, unreported and unregulated substitution, species adulteration, chain of custody abuse, catch method fraud, undeclared product extension, modern day slavery and animal welfare, has been identified and evaluated. This mapping of the fraudulent opportunities within the supply chains provides a foundation to rank known and emerging risks and to develop a proactive mitigation plan which assigns control measures and responsibility where vulnerabilities exist. Further intelligence gathering and management of VACCPs of the seafood supply chains may deter currently unknown or unexposed fraudulent opportunities.

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Section: Handling and Processingmentioning

confidence: 99%

The seafood supply chain from a fraudulent perspective

Mitchell²,

et al. 2018

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“…Indicadores tempo-temperatura são definidos como dispositivos simples e de custo efetivo utilizados como sistemas de embalagens inteligentes para monitorar, registrar e indicar qualquer alteração de temperatura a que produtos possam ter sido expostos desde a fabricação até o transporte e armazenamento. Exemplos destes sistemas já são encontrados comercialmente [28][29] , porém utilizam materiais sintéticos ou precisam de dispositivos eletrônicos como a tecnologia RFID (Radio Frequency Identification).…”

Section: Sistema Filme-papel Cartão (S-fp)unclassified

Sistemas inteligentes de embalagens utilizando filmes de quitosana como indicador colorimétrico de temperatura

2012

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Resumo: Clorofila, um pigmento natural termossensível, foi incorporado à matriz de filmes de quitosana visando a obter sistemas inteligentes de indicação de variação de temperatura. A quitosana é um polímero biodegradável que forma filmes flexíveis com eficiente barreira ao oxigênio, podendo ser alternativa ao uso de polímeros sintéticos. Clorofila foi adicionada (0,25 g/100 g) à suspensão de quitosana (2,00 g/100 g) formando filmes inteligentes de quitosana (FIQ). Os efeitos da temperatura (10 °C a 50 °C) e luminosidade (0 a 1000 lx) foram estudados utilizando um planejamento experimental, avaliando os parâmetros de cor (L*, a*, b*) e propriedades mecânicas. As suspensões de quitosana contendo clorofila foram aplicadas como revestimento em superfície de papel cartão formando o sistema de material flexível filme-papel cartão (S-FP), reduzindo significativamente o tempo de secagem. Os filmes caracterizaram-se pela homogeneidade, flexibilidade, coloração esverdeada e fácil manuseio. A variação de cor foi visualmente observada no sistema S-FP, alterando irreversivelmente de verde para amarelo quando submetido a temperaturas acima de 50 °C, independentemente da luminosidade. Desta forma, o sistema proposto tem potencial de aplicação como indicador colorimétrico de temperatura na faixa de 50 °C a 75 °C, com a vantagem de simples fabricação, biodegradabilidade e uso de materiais seguros para aplicação em contato direto com alimentos e fármacos, além do baixo custo. Palavras-chave: Embalagem inteligente, quitosana, clorofila, indicadores de temperatura. Alternative Intelligent Material for Packaging Using Chitosan Films as Colorimetric Temperature IndicatorsAbstract: Chlorophyll was incorporated into chitosan films, forming intelligent systems able to detect variations in temperature. Chitosan is a biodegradable polymer that forms flexible, resistant films with an efficient oxygen barrier. Chlorophyll was added (0.25 g/100 g) into chitosan suspension (2.00 g/100 g) and intelligent films (FIQ) were cast. The effects of temperature (10 °C to 50 °C) and luminosity (0 to 1000 lx) on the films were studied using an experimental design with two variables, analyzing the color parameters L*, a*, b* and mechanical properties. The films were characterized according to their homogeneity, flexibility, color and handling. Chitosan suspensions containing chlorophyll were also applied as coating on the surface of pieces of card-paper, forming a card paper film system (S-FP). By visual inspection we observed the color of the S-FP changing irreversibly from green to yellow when the temperature was above 50 °C. Therefore, the S-FP system can potentially be used as a colorimetric indicator for the 50 °C to 70 °C range, being advantageous owing to the ease of fabrication, biodegradability, safe use for food and low cost. Keywords: Intelligent packaging, chitosan, chlorophyll, temperature indicator. IntroduçãoO potencial de aplicação de novos sistemas de acondicionamento vem aumentando devido às exigências do consumidor e preocupação sobre...

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“…Time-temperature indicators (TTIs) were developed to monitor food quality (Brizio, Gonzaga Junior, dos Santos Fogaça, & Prentice, 2015;Giannakourou & Taoukis, 2002;Mai et al, 2011;Welt, Sage, & Berger, 2003). The visual signal TTIs exhibiting over temperature and time can reflect the food quality in realtime.…”

Section: Introductionmentioning

confidence: 99%

A new method for matching gold nanoparticle‐based time–temperature indicators with muffins without obtaining activation energy

Zhang

Sun

et al. 2020

Journal of Food Science

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Time–temperature indicators (TTIs) can monitor the quality and safety of food. A new temperature–time point comparison method was proposed to match TTIs with food. This method omits the step of calculating activation energy (Ea). It only compares the difference between TTI response time and food shelf life to determine their matching degree. Taking gold nanoparticle‐based TTIs and muffins as experimental objects, the new and the traditional matching methods were used to match the absorbance of TTI and the peroxide value of muffins. The two results are not significantly different. TTIs with gelatin solution and gold precursor solution concentration of 150.00 and 2.05 mg/mL, respectively, can show the quality of muffins. TTIs changed from light yellow to pink and finally appeared deep purple. The deep purple represented spoilage and inedibility of muffins. Comparing Ea of food and that of TTIs can preliminarily evaluate their matching degree, improving the experiment efficiency. Hence, it is reasonable to use the traditional matching method in most cases, and use the new method only when Ea of food cannot be obtained. Practical Application The deterioration rate of food is usually calculated by developing kinetic models of characteristic quality parameters. When the reaction rate is unavailable or inaccurate, the activation energy of food cannot be obtained. In this case, it is impossible to match TTIs with food based on the traditional method. This research develops a new matching method and helps TTIs and food to be matched without considering activation energy. It will promote the application of TTIs in more products.

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Performance of a photochromic time–temperature indicator under simulated fresh fish supply chain conditions

Cited by 25 publications

References 27 publications

The seafood supply chain from a fraudulent perspective

The seafood supply chain from a fraudulent perspective

Sistemas inteligentes de embalagens utilizando filmes de quitosana como indicador colorimétrico de temperatura

A new method for matching gold nanoparticle‐based time–temperature indicators with muffins without obtaining activation energy

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