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.