Volume 7, Issue 4 (2018)                   JFST 2018, 7(4): 243-248 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Naghdi S, Rezaei M, Bahramifar N. Evaluation Quality oxidation Minced of Common Kilka (Clupeonella cultriventris caspia) in Cold Storage Conditions by Sensor Bromophenol Blue Base on Chitosan Film. JFST 2018; 7 (4) :243-248
URL: http://jfst.modares.ac.ir/article-6-19092-en.html
1- Seafood Processing Department, Marine Sciences Faculty, Tarbiat Modares University, Noor, Iran
2- Seafood Processing Department, Marine Sciences Faculty, Tarbiat Modares University, Noor, Iran , rezai_ma@modares.ac.ir
3- Environment Department, Natural Resources Faculty, Tarbiat Modares University, Noor, Iran
Abstract:   (4870 Views)
Aims: In this study oxidation quality of common kilka mince (Clupeonella cultriventris caspia) in cold storage conditions by using fabricated sensor bromophenol blue base on chitosan film 2% was evaluated.
Materials and Methods: In this experimental study, fresh fishes were headed, gutted and minced. For preparation chitosan film used 2gr powder chitosan in 100ml solvent acetic acid 2% then, solution indicator added. Changes in the quality index including peroxide value (PV), thiobarbituric acid (TBA) and free fatty acid (FFA) were determined during 0, 4, 8, 12 and 16 days’ cold storage period.
Findings Statistical analysis showed significant decrease in the lipid quality of sample with regard to oxidative and hydrolytic deterioration. The result color value (ΔE) showed significant increase in the period of cold storage and sensor color changed dark yellow to brown. The correlation between ΔE and FFA, TBA, and PV were 89%, 87% and 49% respectively.
Conclusion: According to the finding of this research, this sensor can be used for oxidation, freshness, and shelf life determination.

Full-Text [PDF 810 kb]   (2264 Downloads)    
Article Type: Original Research | Subject: fish and shellfish physiology
Received: 2018/04/17 | Published: 2018/12/20

1. Kim MJ, Jung SW, Park HR, Lee SJ. Selection of an optimum pH-indicator for developing lactic acid bacteria-based time-temperature integrators (TTI). J Food Eng. 2012;113(3):471-8. [Link] [DOI:10.1016/j.jfoodeng.2012.06.018]
2. Heising JK, Van Boekel MAJS, Dekker M. Simulations on the prediction of cod (Gadus morhua) freshness from an intelligent packaging sensor concept. Food Packag Shelf Life. 2015;3:47-55. [Link] [DOI:10.1016/j.fpsl.2014.10.002]
3. The Commission of the European Communities. Commission regulation (EC) No 450/2009 of 29 May 2009 on active and intelligent materials and articles intended to come into contact with food. Off J Eur :union:. 2009 May:L 135/3-11. [Link]
4. Vanderroost M, Ragaert P, Devlieghere F, De Meulenaer B. Intelligent food packaging: The next generation. Trends Food Sci Technol. 2014;39(1):47-62. [Link] [DOI:10.1016/j.tifs.2014.06.009]
5. Maciel VBV, Yoshida CMP, Franco TT. Development of a prototype of a colourimetric temperature indicator for monitoring food quality. J Food Eng. 2012;111(1):21-7. [Link] [DOI:10.1016/j.jfoodeng.2012.01.037]
6. Brody AL, Bugusu B, Han JH, Sand CK, Mc Hugh TH. Scientific status summary, innovative food packaging solutions. J Food Sci. 2008;73(8):R107-16. [Link] [DOI:10.1111/j.1750-3841.2008.00933.x]
7. Byrne L, Lau KT, Diamond D. Monitoring of headspace total volatile basic nitrogen from selected fish species using reflectance spectroscopic measurements of pH sensitive films. Analyst. 2002;127(10):1338-41 [Link] [DOI:10.1039/b206149j]
8. Morsy MK, Zór K, Kostesha N, Alstrøm TS, Heiskanen A, El-Tanahi H, et al. Development and validation of a colorimetric sensor array for fish spoilage monitoring. Food Control. 2016;60:346-52. [Link] [DOI:10.1016/j.foodcont.2015.07.038]
9. Aubourg SP, Pérez‐Alonso F, Gallardo JM. 2004. Studies on rancidity inhibition in frozen horse mackerel (Trachurus trachurus) by citric and ascorbic acids. Eur J Lipid Sci Technol. 2004;106(4):232-40. [Link] [DOI:10.1002/ejlt.200400937]
10. Babakhani Lashkan A, Rezaei M, Rezaei K, Seifabadi SJ. The application of Sargassum (Sargassum angustifolium) extract as a natural antioxidant in chilled storage of minced kilka (Clupeonella cultiventris). J Fish. 2013;66(1):1-13. [Persian] [Link]
11. Jorjani S, Khanipour AA, Ghelichi A. Chemical composition and fatty acid profile of common kilka,Clupeonella cultriventris caspia. Casp J Environ Sci. 2014;12(1):119-28. [Link]
12. Razavi Shirazi H. Seafood technology: Principles handling. Tehran: Naghshe Mehr; 2001. [Persian] [Link]
13. Wrolstad RE, Decker EA, Schwartz SJ, Sporns P. Handbook of food analytical chemistry, water, proteins, enzymes, lipids, and carbohydrates. Hoboken: Wiley; 2005. [Link]
14. Kuswandi B, Jayus, Larasati TS, Abdullah A, Heng LY. Real-time monitoring of shrimp spoilage using on-package sticker sensor based on natural dye of curcumin. Food Anal Methods. 2012;5(4):881-9. [DOI:10.1007/s12161-011-9326-x]
15. Pokorny J, Dieffenbacher A. Determination of 2-thiobarbituric acid value: Direct method-results of a collaborative study and the standardised method. Pure Appl Chem. 1989;61(6):1165-70. [Link] [DOI:10.1351/pac198961061165]
16. Egan H, Kirk RS, Sawyer R. Pearson's chemical analysis of food. 9th Edition. Longman Scientific and Technical; 1997. pp. 609-34. [Link]
17. Larsson K, Almgren A, Undeland I. Hemoglobin-mediated lipid oxidation and compositional characteristics of washed fish mince model systems made from cod (Gadus morhua), herring (Clupea harengus), and salmon (Salmo salar) muscle. J Agric Food Chem. 2007;55(22):9027-35. [Link] [DOI:10.1021/jf070522z]
18. Vidya Sagar Reddy G, Srikar LN. Preprocessing ice storage effects on functional properties of fish mince protein. J Food Sci. 1991;56(4):965-8. [Link] [DOI:10.1111/j.1365-2621.1991.tb14617.x]
19. Undeland I, Hall G, Lingnert H. Lipid oxidation in fillets of herring (Clupea harengus) during ice storage J Agric Food Chem. 1999;47(2):524-32. [Link] [DOI:10.1021/jf9807871]
20. Seifzadeh M, Motallebi AA, Mazloumi MT. Effect of coating time by sodium alginate edible film on quality and shelf life of frozen kilka (Clupidaes delicatula). J Mar Sci Technol. 2011;10(1):65-77. [Persian] [Link]
21. Rezaei M, Hosseini SF. Quality assessment of farmed rainbow trout (Oncorhynchus mykiss) during chilled storage. J Food Sci. 2008;73(6):H93-6. [Link] [DOI:10.1111/j.1750-3841.2008.00792.x]
22. Jacobsen C, Let MB, Nielsen NS, Meyer AS. Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: A comparative evaluation. Trends Food Sci Technol. 2008;19(2):76-93. [Link] [DOI:10.1016/j.tifs.2007.08.001]
23. Tamura H, Kitta K, Shibamoto T. Formation of reactive aldehydes from fatty acids in a iron(2+)/hydrogen peroxide oxidation system. J Agric Food Chem. 1991;39(3):439-42. [Link] [DOI:10.1021/jf00003a002]
24. Eymard S, Baron CP, Jacobsen C. Oxidation of lipid and protein in horse mackerel (Trachurus trachurus) mince and washed minces during processing and storage. Food Chem. 2009;114(1):57-65. [Link] [DOI:10.1016/j.foodchem.2008.09.030]
25. Song Y, Liu L, Shen H, You J, Luo Y. Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala). Food Control. 2011;22(3-4):608-15. [Link] [DOI:10.1016/j.foodcont.2010.10.012]
26. Hamzeh A, Rezaei M. The effects of sodium alginate on quality of rainbow trout (Oncorhynchus mykiss) fillets stored at 4 ± 2°C. J Aquatic Food Product Technol. 2012;21(1):14-21. [Link] [DOI:10.1080/10498850.2011.579384]
27. Kolakowska A, Zienkowicz L, Domiszewski Z, Bienkiewicz G. Lipid changes and sensory quality of whole- and gutted rainbow trout during storage in ice. Acta Ichthyologica et Piscatoria. 2006;36(1):39-47. [Link] [DOI:10.3750/AIP2006.36.1.06]
28. Rodríguez A, Carriles N, Cruz JM, Aubourg SP. Changes in the flesh of cooked farmed salmon (Oncorhynchus kisutch) with previous storage in slurry ice (−1.5 °C). LWT Food Sci Technol. 2008;41(9):1726-32. [Link] [DOI:10.1016/j.lwt.2007.10.002]
29. Kuswandi B, Jayus, Restyana A, Abdullah A, Heng LY, Ahmad M. A novel colorimetric food package label for fish spoilage based on polyaniline film. Food Control. 2012;25(1):184-9. [Link] [DOI:10.1016/j.foodcont.2011.10.008]
30. Pacquit A, Frisby J, Diamond D, Lau KT, Farrell A, Quilty B, et al. Development of a smart packaging for the monitoring of fish spoilage. Food Chem. 2007;102(2):466-70. [Link] [DOI:10.1016/j.foodchem.2006.05.052]
31. Borchert NB, Kerry JP, Papkovsky DB. A CO2 sensor based on Pt-porphyrin dye and FRET scheme for food packaging applications. Sens Actuators B Chem. 2013;176:157-65. [Link] [DOI:10.1016/j.snb.2012.09.043]
32. Shukla V, Kandeepan G, Vishnuraj MR. Development of on package indicator sensor for real-time monitoring of meat quality. Vet World. 2015;8(3):393-7. [Link] [DOI:10.14202/vetworld.2015.393-397]
33. Yoshida CMP, Maciel VBV, Mendonça MED, Franco TT. Chitosan biobased and intelligent films: Monitoring pH variations. LWT Food Sci Technol. 2014;55(1):83-9. [Link] [DOI:10.1016/j.lwt.2013.09.015]

Send email to the article author

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.