Evaluation of gas freshness indicator for determination of skate (Raja kenojei) quality during storage
- 84 Downloads
A gas freshness indicator consisting of the pH-sensitive dye bromothymol blue-phenol red (BTB-PR) was investigated for visible color changes of fish product quality based on the quantity of volatile amines. Chromaticity values of the gas indicator accurately tracked an increase in the ammonia content in the packaging headspace of fish products, especially skate (Raja kenojei). Gradual color changes of the gas indicator response correlated with the quality of fish including pH values during storage. Ammonia content was evaluated during the fish storage using headspace solid-phase microextraction analysis with gas chromatography-flame ionization detection. The validation results suggested that good linearity (R²=0.99) and recovery of 84.00%. The limits of detection and quantification were 8.70 and 26.30 mg/L, respectively. A pH values of skate and chromaticity of gas indicator were measured and the correlation with ammonia content was evaluated. Results of this study could prove the application of gas indicator as intelligent package for improvement of food safety.
Keywordsgas indicator ammonia fish quality freshness indicator skate (Raja kenojei)
Unable to display preview. Download preview PDF.
- 3.Kim HJ, Eo JH, Kim SJ, Eun JB. Physicochemical changes in fermented skate (Raja kenojei) treated with organic acids during storage. Korean J. Food Sci. Technol. 42: 438–444 (2010)Google Scholar
- 5.Pacquit A, Lau KT, Diamond D. Development of a colorimetric sensor for monitoring of fish spoilage amines in packaging headspace. Sensors 1: 365–367 (2004)Google Scholar
- 9.Chan ST, Yao MWY, Wong YC, Wong TW, Mok CS, Sin DWM. Evaluation of chemical indicators for monitoring freshness of food and determination of volatile amines in fish by headspace solid-phase microextraction and gas chromatography-mass spectrometry. Eur. Food Res. Technol. 224: 67–74 (2006)CrossRefGoogle Scholar
- 13.Pawliszyn J. New directions in sample preparation for analysis of organic compounds. TrAC-Trend. Anal. Chem. 14: 113–122 (1995)Google Scholar
- 17.Lee EJ, Seo JE, Lee JK, Oh SW, Kim YJ. Microbial and chemical properties of ready-to-eat skate in Korean market. J. Food Hyg. Saf. 23: 137–141 (2008)Google Scholar