Enhanced performance of natural dye-based halochromic sensor for monitoring the spoilage of packed fish. (2022)

• Record Type: Journal Article
• Authors: Devarayan, Kesavan; Vaz Motcham, Vinothini; Sukumaran, Monikandon; Marimuthu, Ramar; Anjappan, Hema
• Is Part Of: Materials today. Volume 58:Part 3(2022)
• Page Start: 906
• Page End: 908
• Publication Date: 2022
• Subjects: PDA Potato dextrose agar -- RC Red cabbage -- S Starch; Halochromic sensor -- Sardine fish -- Packed food -- Spoilage -- Moisture absorbent; Materials science -- Congresses -- Periodicals; 620.1
• DOI: 10.1016/j.matpr.2021.12.058
• Languages: English
• ISSNs: 2214-7853

Abstract

Abstract: Fish is a valuable source of nutrients, but it is also perishable. It is nearly impossible to detect the spoilage of packed fish by sensory evaluation. The present study describes use of an halochromic for detecting the deterioration of packaged sardine fish. The halochromic sensor was characterized by SEM, EDS, and CIELAB image processing. Color changes from brownish pink to yellowish green by the sensor indicated the spoilage of the packed fish. Biodegradability and recycle usage of the sensor was also evaluated.