Region-Specific Spoilage Dynamics in Rainbow Trout Fillets: A Dual Approach Integrating Intelligent Label Response and Sensory Evaluation
Yazarlar (5)
Dr. Öğr. Üyesi Bayram KÖSTEKLİ Sinop Üniversitesi, Türkiye
Prof. Dr. Mehmet Emin ERDEM Sinop Üniversitesi, Türkiye
Doç. Dr. Can Okan ALTAN Sinop Üniversitesi, Türkiye
Doç. Dr. Bengünur ÇORAPCI Sinop Üniversitesi, Türkiye
Rukiye Köklü
Sinop Üniversitesi, Türkiye
Sinop Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Food and Bioprocess Technology (Q1) | ||
| Dergi ISSN | 1935-5130 Dergi Bilgileri (2026) | ||
| Makale Dili | İngilizce | Basım Tarihi | 02-2026 |
| Cilt / Sayı / Sayfa | 19 / 2 / 100– | DOI | 10.1007/s11947-025-04182-0 |
| Makale Linki | https://link.springer.com/article/10.1007/s11947-025-04182-0 | ||
| UAK Araştırma Alanları |
Ziraat, Orman ve Su Ürünleri
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| Özet |
| Rainbow trout (Oncorhynchus mykiss) fillets are highly perishable due to microbial and biochemical activity; therefore, reliable non-invasive tools are required for real-time freshness monitoring. This study developed and evaluated intelligent labels derived from purple onion peel anthocyanins (POPAS) to monitor the freshness of rainbow trout fillets stored at 4 ± 1 °C. To assess region-specific spoilage dynamics, fillets were divided into head (H), center (C), and tail (T) sections, packaged with intelligent labels, and stored for 15 days. Label responses, including colorimetric indices such as total color difference (ΔE), redness index (RI), whiteness index (WI), and yellowness index (YI) indices, were monitored in relation to pH, in-package CO₂, total volatile basic nitrogen (TVB-N), microbial growth, and sensory quality of both raw and cooked samples. The labels exhibited distinct pH-dependent color transitions: from … |
| Anahtar Kelimeler |
| Anthocyanin-based indicator | Freshness monitoring | Intelligent packaging | Purple onion | Region-specific spoilage | Sensory quality |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 1 |
| Scopus | 1 |