Characterization of a Food‐Safe Colorimetric Indicator Based on Black Rice Anthocyanin/PET Films for Visual Analysis of Fish Spoilage
Maryam Ameri,
Abdellah Ajji,
Samuel Kessler
Abstract:The safety of food products is of prime importance for consumers and manufacturers. Many means can be used to validate a food product's safety before it is consumed. This study is about the preparation, characterization and evaluation of a generally recognized as safe (GRAS) sensitive colorimetric sensor that detects volatile gases (TVB‐N) resulting from fish spoilage, thus indicating the pH variation of packaged fish products. This is performed by coating a thin layer of ink sensors on the surface of the supp… Show more
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