Hydroxyethyl cellulose‐based indicator labels to track freshness of anchovy (Engraulis encrasicolus)
In this study, it was aimed to develop a freshness indicator label that changes color with spoilage of fish. Hydroxyethyl cellulose‐based indicator labels were prepared using two different mixed indicator (bromothymol blue/phenol red, cresol red/thymol blue) formulations. The functionality of prepar...
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| Veröffentlicht in: | Color research and application 2020-10, Vol.45 (5), p.962-967 |
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| creator | Şen, Ferhat Uzunsoy, İrem Kahraman, Memet Vezir |
| description | In this study, it was aimed to develop a freshness indicator label that changes color with spoilage of fish. Hydroxyethyl cellulose‐based indicator labels were prepared using two different mixed indicator (bromothymol blue/phenol red, cresol red/thymol blue) formulations. The functionality of prepared indicator labels was tested on anchovy (Engraulis encrasicolus) stored at 2°C and 10°C. Changes in total mesophilic aerobic bacteria, Pseudomonas spp., total yeast and mold counts, and total volatile basic nitrogen (TVB‐N) contents of anchovy during storage were examined. Color changes of prepared indicator films were measured by a colorimeter. Correlation between color changes of indicator labels with microorganism growth and content of TVB‐N was investigated. It is concluded that developed indicator labels change color with spoilage of anchovy and can be used as freshness indicator in fish industry. |
| doi_str_mv | 10.1002/col.22517 |
| format | Article |
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Hydroxyethyl cellulose‐based indicator labels were prepared using two different mixed indicator (bromothymol blue/phenol red, cresol red/thymol blue) formulations. The functionality of prepared indicator labels was tested on anchovy (Engraulis encrasicolus) stored at 2°C and 10°C. Changes in total mesophilic aerobic bacteria, Pseudomonas spp., total yeast and mold counts, and total volatile basic nitrogen (TVB‐N) contents of anchovy during storage were examined. Color changes of prepared indicator films were measured by a colorimeter. Correlation between color changes of indicator labels with microorganism growth and content of TVB‐N was investigated. It is concluded that developed indicator labels change color with spoilage of anchovy and can be used as freshness indicator in fish industry.</description><identifier>ISSN: 0361-2317</identifier><identifier>EISSN: 1520-6378</identifier><identifier>DOI: 10.1002/col.22517</identifier><language>eng</language><publisher>Hoboken, USA: John Wiley & Sons, Inc</publisher><subject>Anchovies ; anchovy ; Cellulose ; Color ; Correlation analysis ; Fish ; Freshness ; freshness indicator ; Hydroxyethyl celluloses ; intelligent packaging ; Labels ; Nitrogen ; Spoilage ; Thymol ; total volatile basic nitrogen</subject><ispartof>Color research and application, 2020-10, Vol.45 (5), p.962-967</ispartof><rights>2020 Wiley Periodicals, Inc.</rights><rights>2020 Wiley Periodicals LLC</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3347-251467816525c476dae79382bbd92e3a43a6286502a827fe73a0a7bb678c82d23</citedby><cites>FETCH-LOGICAL-c3347-251467816525c476dae79382bbd92e3a43a6286502a827fe73a0a7bb678c82d23</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fcol.22517$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fcol.22517$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>Şen, Ferhat</creatorcontrib><creatorcontrib>Uzunsoy, İrem</creatorcontrib><creatorcontrib>Kahraman, Memet Vezir</creatorcontrib><title>Hydroxyethyl cellulose‐based indicator labels to track freshness of anchovy (Engraulis encrasicolus)</title><title>Color research and application</title><description>In this study, it was aimed to develop a freshness indicator label that changes color with spoilage of fish. Hydroxyethyl cellulose‐based indicator labels were prepared using two different mixed indicator (bromothymol blue/phenol red, cresol red/thymol blue) formulations. The functionality of prepared indicator labels was tested on anchovy (Engraulis encrasicolus) stored at 2°C and 10°C. Changes in total mesophilic aerobic bacteria, Pseudomonas spp., total yeast and mold counts, and total volatile basic nitrogen (TVB‐N) contents of anchovy during storage were examined. Color changes of prepared indicator films were measured by a colorimeter. Correlation between color changes of indicator labels with microorganism growth and content of TVB‐N was investigated. It is concluded that developed indicator labels change color with spoilage of anchovy and can be used as freshness indicator in fish industry.</description><subject>Anchovies</subject><subject>anchovy</subject><subject>Cellulose</subject><subject>Color</subject><subject>Correlation analysis</subject><subject>Fish</subject><subject>Freshness</subject><subject>freshness indicator</subject><subject>Hydroxyethyl celluloses</subject><subject>intelligent packaging</subject><subject>Labels</subject><subject>Nitrogen</subject><subject>Spoilage</subject><subject>Thymol</subject><subject>total volatile basic nitrogen</subject><issn>0361-2317</issn><issn>1520-6378</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNp1kL1OwzAUhS0EEqUw8AaWWOiQ1j9J7I6oailSpS4wWzeOQ1NMXOwEyMYj8Iw8CYawMt3lO-d-OghdUjKlhLCZdnbKWEbFERrRjJEk50IeoxHhOU0Yp-IUnYWwJ4RkXIoRqtZ96d17b9pdb7E21nbWBfP18VlAMCWum7LW0DqPLRTGBtw63HrQT7jyJuwaEwJ2FYZG79xrj6-XzaOHztYBm0Z7CHUU6sLkHJ1UYIO5-Ltj9LBa3i_WyWZ7e7e42SSa81QkUTzNhaR5xjKdirwEI-ZcsqIo58xwSDnkTOYZYSCZqIzgQEAURcxoyUrGx-hq6D1499KZ0Kq963wTXyqWcip57OeRmgyU9i4Ebyp18PUz-F5Ron5mVNFa_c4Y2dnAvtXW9P-DarHdDIlvLrt1Sg</recordid><startdate>202010</startdate><enddate>202010</enddate><creator>Şen, Ferhat</creator><creator>Uzunsoy, İrem</creator><creator>Kahraman, Memet Vezir</creator><general>John Wiley & Sons, Inc</general><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7U5</scope><scope>8FD</scope><scope>L7M</scope></search><sort><creationdate>202010</creationdate><title>Hydroxyethyl cellulose‐based indicator labels to track freshness of anchovy (Engraulis encrasicolus)</title><author>Şen, Ferhat ; Uzunsoy, İrem ; Kahraman, Memet Vezir</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3347-251467816525c476dae79382bbd92e3a43a6286502a827fe73a0a7bb678c82d23</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Anchovies</topic><topic>anchovy</topic><topic>Cellulose</topic><topic>Color</topic><topic>Correlation analysis</topic><topic>Fish</topic><topic>Freshness</topic><topic>freshness indicator</topic><topic>Hydroxyethyl celluloses</topic><topic>intelligent packaging</topic><topic>Labels</topic><topic>Nitrogen</topic><topic>Spoilage</topic><topic>Thymol</topic><topic>total volatile basic nitrogen</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Şen, Ferhat</creatorcontrib><creatorcontrib>Uzunsoy, İrem</creatorcontrib><creatorcontrib>Kahraman, Memet Vezir</creatorcontrib><collection>CrossRef</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Technology Research Database</collection><collection>Advanced Technologies Database with Aerospace</collection><jtitle>Color research and application</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Şen, Ferhat</au><au>Uzunsoy, İrem</au><au>Kahraman, Memet Vezir</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Hydroxyethyl cellulose‐based indicator labels to track freshness of anchovy (Engraulis encrasicolus)</atitle><jtitle>Color research and application</jtitle><date>2020-10</date><risdate>2020</risdate><volume>45</volume><issue>5</issue><spage>962</spage><epage>967</epage><pages>962-967</pages><issn>0361-2317</issn><eissn>1520-6378</eissn><abstract>In this study, it was aimed to develop a freshness indicator label that changes color with spoilage of fish. Hydroxyethyl cellulose‐based indicator labels were prepared using two different mixed indicator (bromothymol blue/phenol red, cresol red/thymol blue) formulations. The functionality of prepared indicator labels was tested on anchovy (Engraulis encrasicolus) stored at 2°C and 10°C. Changes in total mesophilic aerobic bacteria, Pseudomonas spp., total yeast and mold counts, and total volatile basic nitrogen (TVB‐N) contents of anchovy during storage were examined. Color changes of prepared indicator films were measured by a colorimeter. Correlation between color changes of indicator labels with microorganism growth and content of TVB‐N was investigated. It is concluded that developed indicator labels change color with spoilage of anchovy and can be used as freshness indicator in fish industry.</abstract><cop>Hoboken, USA</cop><pub>John Wiley & Sons, Inc</pub><doi>10.1002/col.22517</doi><tpages>6</tpages></addata></record> |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Anchovies anchovy Cellulose Color Correlation analysis Fish Freshness freshness indicator Hydroxyethyl celluloses intelligent packaging Labels Nitrogen Spoilage Thymol total volatile basic nitrogen |
| title | Hydroxyethyl cellulose‐based indicator labels to track freshness of anchovy (Engraulis encrasicolus) |
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