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Reviewing the correlation of fish quality alteration and inā€package headspace composition: evidence from a pH freshness indicator case study

2025-01Journal article Open access
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dc.contributor.authorBasdeki, Evgenia
dc.contributor.authorVasilaki, Stamatia Eleni
dc.contributor.authorSensi, Matteo
dc.contributor.authorFlemetakis, Emmanouil
dc.contributor.authorBiscarini, Fabio
dc.contributor.authorPower, Deborah Mary
dc.contributor.authorTsironi, Theofania
dc.contributor.editorSwarup Roy
dc.date.accessioned2025-05-22T09:11:36Z
dc.date.available2025-05-22T09:11:36Z
dc.date.issued2025-01
dc.description.abstractSmart packaging is a continuously evolving sector that may provide solutions to several cold chain management challenges and shows great potential toward food waste reduction. Fish is a highly nutritious yet perishable commodity with increasing statistics of annual loss and waste. This study investigates the application of pH-sensitive indicators on fish products, aiming to analyze and highlight the importance of comprehensive monitoring of the physicochemical alterations and their interactions with the headspace composition during refrigerated storage of fresh fish. Insights into this process can contribute to developing more practical spoilage indicators and dynamic shelf life prediction methods. A brief case study is presented on the development and application of a smart indicator prototype. The freshness pH indicator was prepared by incorporating methyl red into a starch and cellulose matrix using the dip coating method and was tested for its sensitivity to pH, ammonia vapor, and the detection of gilthead sea bream spoilage. The deterioration in the quality of sea bream fillets, as indicated by the observed color change of the indicator, was confirmed through microbiological and chemical analyses of the fish flesh. The color response of the pH indicator (red-pink turned pale yellow) was found to correlate with fish alteration patterns and reflected the headspace gas composition thus enabling "real-time" monitoring of fish spoilage.eng
dc.description.sponsorshipGrant Agreement no. 872217 (ICHTHYS)
dc.identifier.doi10.1155/ijfo/3576183
dc.identifier.eissn2314-5765
dc.identifier.issn2356-7015
dc.identifier.urihttp://hdl.handle.net/10400.1/27145
dc.language.isoeng
dc.peerreviewedyes
dc.publisherWiley
dc.relation.ispartofInternational Journal of Food Science
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectBiopolymers
dc.subjectFish quality
dc.subjectHeadspace composition
dc.subjectpH-sensitive indicator
dc.subjectSmart packaging
dc.titleReviewing the correlation of fish quality alteration and inā€package headspace composition: evidence from a pH freshness indicator case studyeng
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue1
oaire.citation.startPage3576183,
oaire.citation.titleInternational Journal of Food Science
oaire.citation.volume2025
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNamePower
person.givenNameDeborah Mary
person.identifier.ciencia-id891A-8A44-3CAE
person.identifier.orcid0000-0003-1366-0246
person.identifier.scopus-author-id7101806760
relation.isAuthorOfPublicationc68f5ffb-63f6-4c70-8957-29e464fb59c0
relation.isAuthorOfPublication.latestForDiscoveryc68f5ffb-63f6-4c70-8957-29e464fb59c0

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