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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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:
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
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author Heising, J.K.
Dekker, M.
Bartels, P.V.
van Boekel, M.A.J.S.
author_facet Heising, J.K.
Dekker, M.
Bartels, P.V.
van Boekel, M.A.J.S.
author_sort Heising, J.K.
collection Wageningen UR (University & Research Centre): Digital Library
container_issue 2
container_start_page 254
container_title Journal of Food Engineering
container_volume 110
description 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.
format Article in Journal/Newspaper
genre Gadus morhua
genre_facet Gadus morhua
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op_doi https://doi.org/10.1016/j.jfoodeng.2011.05.008
op_relation https://edepot.wur.nl/195731
doi:10.1016/j.jfoodeng.2011.05.008
op_rights Wageningen University & Research
op_source Journal of Food Engineering 110 (2012) 2
ISSN: 0260-8774
publishDate 2012
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spelling ftunivwagenin:oai:library.wur.nl:wurpubs/421330 2025-02-16T15:03:15+00:00 A non-destructive ammonium detection method as indicator for freshness for packed fish: Application on cod Heising, J.K. Dekker, M. Bartels, P.V. van Boekel, M.A.J.S. 2012 application/pdf 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 en eng https://edepot.wur.nl/195731 doi:10.1016/j.jfoodeng.2011.05.008 Wageningen University & Research Journal of Food Engineering 110 (2012) 2 ISSN: 0260-8774 biosensor fillets gadus-morhua quality sensor spoilage trimethylamine Article/Letter to editor 2012 ftunivwagenin https://doi.org/10.1016/j.jfoodeng.2011.05.008 2025-01-22T02:01:02Z 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. Article in Journal/Newspaper Gadus morhua Wageningen UR (University & Research Centre): Digital Library Journal of Food Engineering 110 2 254 261
spellingShingle biosensor
fillets
gadus-morhua
quality
sensor
spoilage
trimethylamine
Heising, J.K.
Dekker, M.
Bartels, P.V.
van Boekel, M.A.J.S.
A non-destructive ammonium detection method as indicator for freshness for packed fish: Application on cod
title A non-destructive ammonium detection method as indicator for freshness for packed fish: Application on cod
title_full A non-destructive ammonium detection method as indicator for freshness for packed fish: Application on cod
title_fullStr A non-destructive ammonium detection method as indicator for freshness for packed fish: Application on cod
title_full_unstemmed A non-destructive ammonium detection method as indicator for freshness for packed fish: Application on cod
title_short A non-destructive ammonium detection method as indicator for freshness for packed fish: Application on cod
title_sort non-destructive ammonium detection method as indicator for freshness for packed fish: application on cod
topic biosensor
fillets
gadus-morhua
quality
sensor
spoilage
trimethylamine
topic_facet biosensor
fillets
gadus-morhua
quality
sensor
spoilage
trimethylamine
url 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