Dynamic monitoring of the shelf life of Cobia (<i>Rachycentron canadum</i>): a study on the applicability of a smart photochromic indicator

Brizio, Ana P. B. R.; Junior, Marcondes Agostinho Gonzaga; Fogaça, Fabíola Helena dos Santos; Prentice, Carlos

doi:10.1111/ijfs.12701

Cited by 11 publications

(5 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…8, after only 1 day of storage at 25 °C, the colour of the film changed from the original pink to a pale pink, and the label completely turned colourless after 3 days of storage. Thus, when mutton became unsafe to consume, it released volatile biogenic amines, making the gas of the environment in which meat was stored become alkaline (Chen et al, 2019, Brizio et al, 2015). The alkalinity of the gas increased as the storage time increased.…”

Section: Resultsmentioning

confidence: 99%

A smart nanofibre sensor based on anthocyanin/poly‐l‐lactic acid for mutton freshness monitoring

Sun

Liu²,

Jia

et al. 2020

Int J of Food Sci Tech

View full text Add to dashboard Cite

Food poisoning is a major issue worldwide. However, methods for identifying contaminants in foods are inefficient. Here, a solid dye was designed for mutton freshness monitoring by incorporating blueberryderived anthocyanins and degradable poly-l-lactic acid (PLLA). The solid dye was easily processed into ink, soft transparent film and nanofibre film. The nanofibre film prepared by electrostatic spinning (sensor) showed good colour stability at 4-25°C. As the ammonia concentration increased, the sensor colour changed from pink to light pink and then to colourless. The detection limit was 37 ppm. The sensor could be repeatedly used. Applying the sensor to the detection of mutton freshness, it was found that the sensor colour change was directly related to the quality of mutton. The sensor could effectively monitor mutton freshness in real time and the colour changes were easily distinguished by naked eyes, suggesting its potential in intelligent packaging for freshness monitoring of meat foods.

show abstract

Section: Resultsmentioning

confidence: 99%

A smart nanofibre sensor based on anthocyanin/poly‐l‐lactic acid for mutton freshness monitoring

Sun

Liu²,

Jia

et al. 2020

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Shiau () has examined cobia nutrition and performance, but focused on the quality of cobia fillets. The QIM scheme for cobia has only been reported in two publications, in which the authors developed a previous scheme for gutted cobia (Mach and Nordvedt ) and evaluated the applicability of a photochromic time–temperature indicator (TTI) to monitor the time and temperature history during the period of validity of the whole fish of the cobia specimen stored on ice (Brizio et al ). No other studies have used the QIM to evaluate the physicochemical and microbiology properties of the whole fish.…”

mentioning

confidence: 99%

Appraising the Shelf Life of Farmed Cobia, Rachycentron canadum, by Application of a Quality Index Method

Fogaça

Junior

Vieira

et al. 2016

J World Aquaculture Soc

View full text Add to dashboard Cite

Freshness is the main concern of seafood quality, and the principal method to evaluate seafood freshness is sensory evaluation. The aim of this work was to study the quality changes of cobia, Rachycentron canadum, under ice storage through sensory and physical analysis as well as bacterial counting of specific spoilage organisms (SSOs). In particular, the utilization of a quality index method (QIM) scheme was proposed. Samples stored for 0–30 d were analyzed with the QIM. Ten panelists observed and registered the changes occurring in the fish starting on day zero and ending when the fish were spoiled. After developing the scheme, 11 sensory attributes were described in 23 points, which detailed the appearance of skin, eyes, abdomen, gills, and flesh deterioration. The volatile nitrogen compound measurements and microbiological data of the SSOs determined a shelf‐life of 19 d for the samples. Sensory analysis showed a rejection point at 15.67 d of ice storage. The natural degradation of myofibrillar proteins and collagen was observed during ice storage. In conclusion, a shelf‐life of 15 d was defined for raw cobia stored on ice.

show abstract

“…The unique reversible colour-changing properties of photochromic wood products could provide dynamic decorative effects similar to thermochromic wood materials (Liu et al 2011), showing great potential in applications for furniture, decoration materials, and wood artworks. In addition, photochromic wood materials could be used as indicators of ultraviolet or sunlight, by using correlations between colour change and ultraviolet intensity (Brizio et al 2015). Meanwhile, this smart wood also shows a promising application in ultraviolet protection of wood products, due to the ultraviolet absorption ability of photochromic materials.…”

Section: Photochromic Propertiesmentioning

confidence: 99%

Development of Photochromic Wood Material by Microcapsules

Lyu

et al. 2016

BioResources

View full text Add to dashboard Cite

To develop a smart, colour-changing wood material, photochromic microcapsules were incorporated into coatings while painting veneered plywood. The properties of microcapsules and coatings were investigated. The colour-changing behaviour of the photochromic wood material in response to sunlight exposure was evaluated. The microcapsules exhibited sensitive colour-changing function and had good thermal stability. The prepared photochromic wood material spontaneously altered its appearance from the veneer colour to a blue colour following intensity changes of the sunlight exposure on the sample. The incorporation of microcapsules had no obvious effect on coating adhesion, but it obviously reduced coating wearability. With the microcapsule content increasing from 2.5% to 10% (of the coating weight), the colour difference (ΔE) of photochromic wood stimulated by sunlight linearly increased from 7.45 to 21.58. The performance of the prepared photochromic wood material can be adjusted by controlling the addition amount of microcapsules.

show abstract

Dynamic monitoring of the shelf life of Cobia (Rachycentron canadum): a study on the applicability of a smart photochromic indicator

Cited by 11 publications

References 31 publications

A smart nanofibre sensor based on anthocyanin/poly‐l‐lactic acid for mutton freshness monitoring

A smart nanofibre sensor based on anthocyanin/poly‐l‐lactic acid for mutton freshness monitoring

Appraising the Shelf Life of Farmed Cobia, Rachycentron canadum, by Application of a Quality Index Method

Development of Photochromic Wood Material by Microcapsules

Contact Info

Product

Resources

About