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An on-package colorimetric sensing label based on a sol-gel matrix for fish freshness monitoring

Liu, Xiuying, Chen, Keke, Wang, Jiayan, Wang, Yu, Tang, Yiwei, Gao, Xue, Zhu, Lijie, Li, Xuepeng, Li, Jianrong
Food chemistry 2019
ambient temperature, color, colorimetry, fish, freshness, monitoring, spoilage, total volatile basic nitrogen
Fish freshness monitoring is important for consumers. This study aims to develop an colorimetric sensing label based on bromocresol green (BCG) and a sol-gel matrix layer coated onto filter paper to monitor fish freshness. Characterization results showed that the sol-gel layer was successfully coated, and the coating yield was 14.25%. The fish freshness could be detected clearly by the naked eye as the color of the sensing label changed. A Hue Saturation Value (HSV) model was used to correlate the response of the sensing label to the freshness of fish samples. Hue (H) values showed a linear response to the total volatile basic nitrogen (TVB-N) concentration in the range of 16.4–23.11 mg/100 g at room temperature, and in the range of 9.28–24.12 mg/100 g at a chilled temperature. The sensing label was applied to other types of fish, and showed an intense color change during the spoilage trial.