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

• Published in: Journal of food engineering 2012-05, Vol.110 (2), p.254-261
• Main Authors: Heising, J.K., Dekker, M., Bartels, P.V., van Boekel, M.A.J.S.
• Format: Article
• Language: English
• Subjects: Amines; Ammonia; Biological and medical sciences; biosensor; Electrodes; Fillets; Fish; Food engineering; Food industries; Freshness; Fundamental and applied biological sciences. Psychology; gadus-morhua; General aspects; Intelligent packaging; Marine; Methods of analysis, processing and quality control, regulation, standards; Monitoring; NH4+-ISE; Non-destructive method; Nondestructive testing; Packed fish; quality; Sensor; spoilage; trimethylamine
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2011.05.008

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.