1. Ashie, I. N. A., Smith, J. P., Simpson, B. K., & Haard, N. F. (1996). “Spoilage and shelf‐life extension of fresh fish and shellfish,” Critical Reviews in Food Science & Nutrition, 36(1-2), 87-121.##
2. Emborg, J., Laursen, B. G., & Dalgaard, P. (2005). “Significant histamine formation in tuna (Thunnus albacares) at 2 C—effect of vacuum-and modified atmosphere-packaging on psychrotolerant bacteria,” International journal of food microbiology, 101(3), 263-279.##
3. Ghaly, A. E., Dave, D., Budge, S., & Brooks, M. S. (2010). “Fish spoilage mechanisms and preservation techniques,” American journal of applied sciences, 7(7), 859.##
4. Lakshmanan, P. T. (2000). “Fish spoilage and quality assessment,” Indian Council of Agricultural Research, 26-40.##
5. Gomes, C., Castell‐Perez, M. E., Chimbombi, E., Barros, F., Sun, D., Liu, J., ... & Wright, A. O. (2009). “Effect of oxygen‐absorbing packaging on the shelf life of a liquid‐based component of military operational rations,” Journal of food science, 74(4), E167-E176.##
6. Pacquit, A., Frisby, J., Diamond, D., Lau, K. T., Farrell, A., Quilty, B., & Diamond, D. (2007). “Development of a smart packaging for the monitoring of fish spoilage,” Food chemistry, 102(2), 466-470.##
7. Golasz, L. B., Silva, J. D., & Silva, S. B. D. (2013). “Film with anthocyanins as an indicator of chilled pork deterioration,” Food Science and Technology, 33, 155-162.##
8. Pacquit, A., Lau, K. T., & Diamond, D. (2005, June). “Smart packaging for the monitoring of fish freshness,” In Opto-Ireland 2005: Optical Sensing and Spectroscopy (Vol. 5826, pp. 545-550). International Society for Optics and Photonics.##
9. Chun, H. N., Kim, B., & Shin, H. S. (2014). “Evaluation of a freshness indicator for quality of fish products during storage,” Food science and biotechnology, 23(5), 1719-1725.##
10. Kuswandi, B. (2012). “Jayus; Restyana, A.; Abdullah, A.; Heng, LY; Ahmad, M. A novel colorimetric food package label for fish spoilage based on polyaniline film,”Food Control, 25, 184-189.##
11. Wang, W., Li, M., Li, H., Liu, X., Guo, T., Zhang, G., & Xiong, Y. (2018). “A renewable intelligent colorimetric indicator based on polyaniline for detecting freshness of tilapia,”Packaging Technology and Science, 31(3), 133-140.##
12. Mo, R., Quan, Q., Li, T., Yuan, Q., Su, T., Yan, X., ... & Li, C. (2017). “An intelligent label for freshness of fish based on a porous anodic aluminum membrane and bromocresol green,”ChemistrySelect, 2(28), 8779-8784.##
13. Liu, J., Wang, H., Wang, P., Guo, M., Jiang, S., Li, X., & Jiang, S. (2018). “Films based on κ-carrageenan incorporated with curcumin for freshness monitoring,” Food Hydrocolloids, 83, 134-142.##
14. Zhang, M., Meng, X., Bhandari, B., Fang, Z., & Chen, H. (2015). “Recent application of modified atmosphere packaging (MAP) in fresh and fresh-cut foods,” Food Reviews International, 31(2), 172-193.##
15. Zhai, X., Shi, J., Zou, X., Wang, S., Jiang, C., Zhang, J., ... & Holmes, M. (2017). “Novel colorimetric films based on starch/polyvinyl alcohol incorporated with roselle anthocyanins for fish freshness monitoring,” Food Hydrocolloids, 69, 308-317.##
16. Ma, Q., Liang, T., Cao, L., & Wang, L. (2018). “Intelligent poly (vinyl alcohol)-chitosan nanoparticles-mulberry extracts films capable of monitoring pH variations,” International journal of biological macromolecules, 108, 576-584.##
17. Silva-Pereira, M. C., Teixeira, J. A., Pereira-Júnior, V. A., & Stefani, R. (2015). “Chitosan/corn starch blend films with extract from Brassica oleraceae (red cabbage) as a visual indicator of fish deterioration,” LWT-Food Science and Technology, 61(1), 258-262.##
18. Dudnyk, I., Janeček, E. R., Vaucher-Joset, J., & Stellacci, F. (2018). “Edible sensors for meat and seafood freshness,” Sensors and Actuators B: Chemical, 259, 1108-1112.##
19. Chen, H. Z., Zhang, M., Bhandari, B., & Yang, C. H. (2019). “Development of a novel colorimetric food package label for monitoring lean pork freshness,” LWT, 99, 43-49.##
20. Apriliyanti, M. W., Wahyono, A., Fatoni, M., Poerwanto, B., & Suryaningsih, W. (2018). “The Potency of betacyanins extract from a peel of dragon fruits as a source of colourimetric indicator to develop intelligent packaging for fish freshness monitoring,” E&ES, 207(1), 012038.##
)
