Development of Smart Package Used to Monitor Freshness Quality of Seafood / 監控水產品新鮮品質之智慧包裝研發

碩士 / 輔仁大學 / 食品科學系碩士班 / 104 / Food spoilage is primarily caused by food-borne organisms, this leads to illness if those contaminated food products are consumed. An easy-to-use and real-time sensor is beneficial to fast detection for consumers, and less safety concerns. Generally, specific volatiles are produced from deteriorated and/or spoiled foods, and accumulated in headspace. Those compounds result pH change that may be used to indicate food quality. The purpose of the present study was to develop a quality sensor label used in intelligent packaging. Bromocresol purple and methyl red were used to fabricate sensor for detecting Trimethylamine (TMA) and CO2, respectively, and color change on sensor was monitored as an index of deterioration. Results showed that methyl red interacted with CO2 imparting a color change from yellow to red. Methyl red reagent exposed to 10% CO2 in 3 h, led to reddening that the a value increased from 24.67 ± 0.20 to 39.68 ± 0.08 and the b value was from 50.63 ± 0.78 down to 27.81 ± 0.06. Moreover, the color of bromocresol purple changed from yellow to purple as TMA exposure increasing, however, no further significant color change was observed when ratio of TMA/bromocresol purple reached 10 fold. In food storage study, analysis of headspace TMA using solid-phase microextraction associated with gas chromatography showed evaporated TMA increasing with storage duration, and ∆E of bromocresol purple rose to 9.52 ± 0.37 and 11.18 ± 1.70 at 4 and 25oC, respectively. The ∆E of methyl red increased with storage time and the correlation coefficient between color development on sensor and CO2 content was R = 0.84. Additionally, the correlation coefficient between color development on bromocresol purple sensor and TMA content was R = 0.86. Preparation of color change basis sensor label to monitor shelf life and safety of perishable seafood is beneficial to food quality and safety.

Identiferoai:union.ndltd.org:TW/104FJU00254006
Date January 2016
CreatorsCHANG, SHU-HUA, 張書華
ContributorsCHEN, SHAUN, 陳政雄
Source SetsNational Digital Library of Theses and Dissertations in Taiwan
Languagezh-TW
Detected LanguageEnglish
Type學位論文 ; thesis
Format143

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