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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
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This study investigated the operating principles of colorimetric freshness indicators, particularly those for relative humidity (RH) and hydrogen sulfide (H2 S), and evaluated the applicability of commercially available indicators for food use. The findings not only provide a deeper understanding of how these indicators respond to substances, such as carbon dioxide, volatile basic nitro gen, sulfides, water activity, and ethylene gas, which are produced during quality changes in food, but also pave the way for the development of new food safety technologies. The RH indicator functions by utilizing a dye that undergoes a chemical struc tural change when reacting with moisture. The H2 S indicator uses a dye that changes color upon detecting H2 S or volatile basic nitrogen produced when food spoils. Commercial RH indicators effectively indicated changes in the water activity of almonds, pastries, and red pepper powder; however, their ability to predict them diminished during storage. Commercial H2 S indicators exhibited a stronger correlation between color change and volatile basic nitrogen levels in exposure to light than without light, as demonstrated when applied to mackerel and clam. Additionally, at the point of spoilage, the degree of color change in the H2 S indicators was more distinct in clam than mackerel. Although commercial RH and H2 S indicators are available, they must be sensitive, accurate, and irreversibly developed in response to changes in the target food for effective application.
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