مروری بر کاربرد بسته بندی های هوشمند دارای نشانگر تازگی در غذاهای دریایی

نوع مقاله : ترویجی

نویسنده

دانشجوی دکترای تخصصی فنّاوری مواد غذایی، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه صنعتی اصفهان، اصفهان. ایران

چکیده

گوشت و جسم ماهی زمانی که ماهی زنده است، استریل در نظر گرفته می­شود. فساد ماهی می­تواند خیلی سریع بعد از صید و در طول مراحل مختلف زنجیره تولید، فرآوری و شرایط نگهداری اتّفاق بیفتد. ماهی یک کالا با فسادپذیری بالاست. فساد ماهی به محض مرگ ماهی، شروع می ­گردد. در شرایط گرمسیری، اگر ماهی به درستی سرد نشده باشد، در مدّت چند ساعت بعد از صید، سریعا ً فاسد می­گردد. بسته ­بندی هوشمند یک سیستم حاوی نشان­گر در داخل یا بیرون بسته است که اطّلاعاتی را در رابطه با بسته ­بندی و غذا فراهم می ­نماید. برخی نشان­گرهایی که دربسته ­بندی غذای دریایی قرار داده شده ­اند، برای هشدار مصرف­کنندگان به تغییرات شیمیایی اتّفاق افتاده در داخل محصول طراحی شده­اند. بسته ­بندی هوشمند می ­تواند به طور مؤثری تغییرات کیفی غذا در طی نگهداری را نشان دهد.

کلیدواژه‌ها


عنوان مقاله [English]

A Review of Freshness Indicator in Intelligent Packaging for Seafood

نویسنده [English]

  • Sona Dodangeh
PhD student of Food Science and Technology, Faculty of Agriculture, Isfahan University of Technology, Isfahan, Iran
چکیده [English]

Fish meat and body are considered sterile when the fish is alive. Fish spoilage can occur very quickly after catching and during various stages of the production chain, processing and subsequent storage conditions. Fish is a highly perishable commodity. Decay of fish begins as soon as the fish dies. In the tropics, if the fish is not properly cooled, it will spoil quickly within a few hours of being caught. Smart packaging is a system containing markers inside or outside the package thatprovides information about packaging and food. Some of the markers on the seafood packaging are designed to alert consumers to chemical changes that have occurred inside the product. Smart packaging can effectively show changes in food quality during storage.

کلیدواژه‌ها [English]

  • Sterile
  • Perishable
  • Intelligent packaging
  • Indicator
  • Alert
1. Ashie, I. N. A., Smith, J. P., Simpson, B. K., & Haard, N. F. (1996). “Spoilage and shelflife 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 oxygenabsorbing packaging on the shelf life of a liquidbased 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.##