Publication: Hydroxyethyl cellulose-based indicator labels to track freshness of anchovy (Engraulis encrasicolus)
| dc.contributor.author | KAHRAMAN, MEMET VEZİR | |
| dc.contributor.authors | Sen, Ferhat; Uzunsoy, Irem; Kahraman, Memet Vezir | |
| dc.date.accessioned | 2022-03-10T15:25:37Z | |
| dc.date.accessioned | 2026-01-11T15:14:34Z | |
| dc.date.available | 2022-03-10T15:25:37Z | |
| dc.date.issued | 2020 | |
| dc.description.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 degrees C and 10 degrees 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. | |
| dc.identifier.doi | 10.1002/col.22517 | |
| dc.identifier.eissn | 1520-6378 | |
| dc.identifier.issn | 0361-2317 | |
| dc.identifier.uri | https://hdl.handle.net/11424/220311 | |
| dc.identifier.wos | WOS:000530014800001 | |
| dc.language.iso | eng | |
| dc.publisher | WILEY | |
| dc.relation.ispartof | COLOR RESEARCH AND APPLICATION | |
| dc.rights | info:eu-repo/semantics/closedAccess | |
| dc.subject | anchovy | |
| dc.subject | fish | |
| dc.subject | freshness indicator | |
| dc.subject | intelligent packaging | |
| dc.subject | total volatile basic nitrogen | |
| dc.subject | MONITORING FRESHNESS | |
| dc.subject | QUALITY CHANGES | |
| dc.subject | FISH | |
| dc.subject | SPOILAGE | |
| dc.subject | PRODUCTS | |
| dc.title | Hydroxyethyl cellulose-based indicator labels to track freshness of anchovy (Engraulis encrasicolus) | |
| dc.type | review | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 967 | |
| oaire.citation.issue | 5 | |
| oaire.citation.startPage | 962 | |
| oaire.citation.title | COLOR RESEARCH AND APPLICATION | |
| oaire.citation.volume | 45 |