Abstract
A simple optical pH sensor using the active compound anthocyanin (ACN), derived Ruellia tuberosa L. flower immobilized in a pectin membrane matrix, was been fabricated and employed to monitor the freshness of tilapia fish at room temperature and 4 oC storage. The optimum pectin weight and ACN concentrations were 0.1% and 0.025 mg/L. The sensor showed good sensitivity at 0.03 M phosphate buffer solution. The sensor's reproducibility was evaluated using 10 replicate sensors where a standard deviation of 0.045 or relative standard deviation of 9.15 was achieved. The sensor displayed an excellent response after 10 minutes of exposure, possessing a response stability for 10 consecutive days. The decrease in pH value of the Tilapia fish from 7.3 to 5 was observed in a 48 hour test, which can be used as the parameter when monitoring fish freshness.
Highlights
Fish freshness assessment is the main concern for consumers nowadays as people are more cautious about what they put into their body
Not all of the ammonia produced will dissociate in the aqueous phase, which is a challenge in the conductivity changesdependent method
Pourjavaher et al.[11] has designed an optical pH sensor based on cellulose nanofibers with red cabbage (Brassica oleracea) extract, while Rajan et al (2018)[12] has produced an optical pH sensor using peonidin pigment
Summary
Fish freshness assessment is the main concern for consumers nowadays as people are more cautious about what they put into their body. Consumers rely on their own experience in determining fish freshness This is mostly based on the physical condition of the fish like its color and smell. Heising et al.[2] has produced a fish freshness monitoring method by detecting total volatile basic nitrogen using an ammonia ion-selective electrode. Determination of fish freshness can be performed by measuring trimethylamine (TMA) levels using electrochemical sensing, as reported by Sondes et al.[3] determining the freshness of fish via measuring TMA requires a complicated procedure and experts to operate the equipment Beside these two methods, a pH sensor can be employed to monitor fish freshness.[4,5,6,7] There have been several methods proposed to determine pH levels of a fish sample. It is more helpful if a table or illustrated mechanism is shown to support this study and having a good flow of this paper
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