A non-destructive ammonium detection method as indicator for freshness for packed fish: Application on cod

This paper introduces a non-destructive method for monitoring headspace ammonium as an indicator for changes in the freshness status of packed fish. Electrodes in an aqueous phase in the package monitor changes in the concentration of ammonia produced in/on the packed fish and released in the headsp...

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Bibliographic Details
Published in:Journal of Food Engineering
Main Authors: Heising, J.K., Dekker, M., Bartels, P.V., van Boekel, M.A.J.S.
Format: Article in Journal/Newspaper
Language:English
Published: 2012
Subjects:
biosensor
fillets
gadus-morhua
quality
sensor
spoilage
trimethylamine
Gadus morhua
Online Access:https://research.wur.nl/en/publications/a-non-destructive-ammonium-detection-method-as-indicator-for-fres
https://doi.org/10.1016/j.jfoodeng.2011.05.008
Description
Summary:This paper introduces a non-destructive method for monitoring headspace ammonium as an indicator for changes in the freshness status of packed fish. Electrodes in an aqueous phase in the package monitor changes in the concentration of ammonia produced in/on the packed fish and released in the headspace. The outputs of an ammonium ion-selective electrode (NH4+-ISE) were compared with the volatile amines content of the fish fillets. The method was tested in triplicate with fresh cod fillets stored between -0.5 and 1.9 °C. Changes in the ammonia content of the fish could be monitored in the aqueous phase with the NH4+-ISE. The changes in the NH4+-ISE signal correlated with the content of volatile amines (TVB-N) in the cod fillets. This non-destructive method might be the basis for the development of an intelligent packaging for monitoring freshness of packed fish.

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