Comparison of the performance of bromophenol blue and bromocresol
green Sensors in determining the microbial spoilage of
(Clupeonella cultriventris caspia) stored in the refrigerator
Sh. Naghdi , M. Rezaeei * 1 , N. Bahramifar
1- Seafood Processing Department, Marine Sciences Faculty, Tarbiat Modares University, Noor, Iran
Abstract: (3080 Views)
In this study, a sensor based on chitosan biofilm with bromophenol blue and bromocresol green sensors based on filter paper were used to determine the bacterial quality of common Kilka fish mince in refrigerated temperature. The total viable bacterial count (TVCs) on day zero was 3.473 log CFU / gr, which at the end of the storage period was changed to 6.497 log CFU / gr (p <0.05) . The psychrotrophic bacterial counts (PTCs) at the beginning storage time was a 1.473 log CFU / gr and increased during the refrigerated storage time and achieved to 7.516 log CFU / gr (p <0.05). Total volatile basic nitrogen (TVB-N) at the beginning of the storage period was 7.01mg N/100g, which increased to 44.348 mg N/100g at the end of the storage (p <0.05). The pH during storage time changed from 6.105 to 6.827 (p <0.05). The correlation among microbial, chemical and color change values (ΔE) was different, and the highest correlation was observed in bromophenol blue indicator, which correlates with TVCs, The PTCs, TVB-N and pH were 0.941, 0.989, 0.912 and 0.779, respectively (p <0.05). Based on the results of this study, it was found which bacterial and chemical changes spoilage in the minced fish package was simultaneous with the sensors color change and they show a quality decrease as form color change.
Keywords: Sensor freshness , Chitosan , Bacterial spoilage , Chemical spoilage , Mince fish
Full-Text [PDF 651 kb]
(1172 Downloads)
Type of Study: Research |
Subject:
ميكروبيولوژي آبزيان Received: 2019/04/22 | Accepted: 2019/05/19 | Published: 2019/09/8
Send email to the article author
Add your comments about this article
Your username or Email: