Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Testing Water Quality01:14

Testing Water Quality

147
When the quality of water for concrete preparation is uncertain, its impact on the setting time of cement and compressive strength of mortar is assessed by comparison with de-ionized or distilled water benchmarks. American Society for Testing and Materials (ASTM) C1602 requires the setting times to be within 90 minutes of the control, British Standard (BS) 3146:1980 allows a 30-minute variance in the initial setting, while British Standards European Norm (BS EN) 1008 specifies initial setting...
147

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Improving Hygienic Quality of Pork Cutlets Using Electron-Beam Irradiation.

Food science of animal resources·2026
Same author

Troxerutin as a bioactive flavonoid: Insights into its anticancer mechanisms and therapeutic applications.

European journal of medicinal chemistry·2026
Same author

High-Performance Gel Electrolyte Asymmetric Supercapacitor Based on Polypyrrole-Tungsten Disulfide Nanocomposite.

Polymers·2026
Same author

Improving Hygienic Quality of Pork Cutlets Using Electron-Beam Irradiation.

Food science of animal resources·2026
Same author

Molecular Mechanisms of Lignans in Lowering Blood Pressure and Anti-Obesity Effects: A Review.

Foods (Basel, Switzerland)·2026
Same author

A Review of Major Compounds in Bilberry (<i>Vaccinium myrtillus</i> L.) Fruits and Leaves: Isolation, Purification, and Their Antiaging Effects.

Nutrients·2026

Related Experiment Video

Updated: Jul 30, 2025

Preparation of High-Quality Fermented Fish Product
05:17

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

10.4K

Fish Freshness Indicator for Sensing Fish Quality during Storage.

Do-Yeong Kim1, Sung-Woo Park1, Han-Seung Shin1

  • 1Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si 10326, Gyeonggi-do, Republic of Korea.

Foods (Basel, Switzerland)
|May 13, 2023
PubMed
Summary

A new color-changing fish freshness indicator detects ammonia, a spoilage compound. This tool offers a quick, non-destructive method to assess fish quality and safety during storage.

Keywords:
fish spoilagefood qualityfreshness gas indicatorintelligent packaging

More Related Videos

Fish Sperm Assessment Using Software and Cooling Devices
07:57

Fish Sperm Assessment Using Software and Cooling Devices

Published on: July 28, 2018

8.8K
Necropsy-based Wild Fish Health Assessment
07:57

Necropsy-based Wild Fish Health Assessment

Published on: September 11, 2018

17.3K

Related Experiment Videos

Last Updated: Jul 30, 2025

Preparation of High-Quality Fermented Fish Product
05:17

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

10.4K
Fish Sperm Assessment Using Software and Cooling Devices
07:57

Fish Sperm Assessment Using Software and Cooling Devices

Published on: July 28, 2018

8.8K
Necropsy-based Wild Fish Health Assessment
07:57

Necropsy-based Wild Fish Health Assessment

Published on: September 11, 2018

17.3K

Area of Science:

  • Food Science
  • Analytical Chemistry
  • Material Science

Background:

  • Fish spoilage involves the generation of volatile base compounds (TVB-N), including ammonia.
  • Accurate and rapid assessment of fish freshness is crucial for food safety and quality control.
  • Current methods for assessing fish spoilage can be time-consuming or destructive.

Purpose of the Study:

  • To develop a novel, colorimetric freshness indicator for fish products.
  • To utilize ammonia detection for real-time monitoring of fish spoilage.
  • To incorporate environmentally friendly and economically viable materials into the indicator design.

Main Methods:

  • Optimization of indicator mixture using cresol red and bromocresol purple based on ammonia concentration.
  • Application of eco-DEHCH and Breathron film for indicator fabrication.
  • Storage experiments with Chub mackerel, Spanish mackerel, and Largehead hairtail at 4, 10, and 20 °C for seven days.
  • Monitoring of pH, TVB-N, total bacterial count, and ammonia content at 24-hour intervals.
  • Colorimetric analysis of the indicator using the chromatic parameter ∆E.

Main Results:

  • The indicator mixture effectively changed color in response to ammonia concentration.
  • The chromatic parameter ∆E significantly increased with extended storage periods.
  • The indicator demonstrated a distinct color transition from yellow to black and then purple, correlating with fish spoilage levels.
  • Ammonia levels and bacterial counts increased, while pH decreased during storage, consistent with spoilage progression.

Conclusions:

  • The developed freshness indicator accurately reflects the spoilage status of fish products.
  • The color change mechanism is linked to ammonia release during fish decomposition.
  • This indicator provides a rapid, non-destructive method for assessing fish quality and ensuring food safety.