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A Review of Freshness Indicator in Intelligent Packaging for Seafood | ||
| علوم و فنون بستهبندی | ||
| Article 6, Volume 11, Issue 43, December 2020, Pages 64-75 PDF (641.03 K) | ||
| Document Type: Scientific Paper | ||
| Author | ||
| Sona Dodangeh* | ||
| PhD student of Food Science and Technology, Faculty of Agriculture, Isfahan University of Technology, Isfahan, Iran | ||
| Receive Date: 21 June 2020, Revise Date: 21 July 2020, Accept Date: 21 November 2020 | ||
| Abstract | ||
| 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. | ||
| Keywords | ||
| Sterile; Perishable; Intelligent packaging; Indicator; Alert | ||
| References | ||
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