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Food science and biotechnology, v.25 no.5, 2016년, pp.1497 - 1500
Lee, Ga-Young (Department of Food Science and Biotechnology and Food and Bio Safety Research Center, Dongguk University-Seoul) , Lee, Sihyoung (Department of Food Science and Biotechnology and Food and Bio Safety Research Center, Dongguk University-Seoul) , Shin, Han-Seung (Department of Food Science and Biotechnology and Food and Bio Safety Research Center, Dongguk University-Seoul)
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A gas freshness indicator consisting of the pH-sensitive dye bromothymol blue-phenol red (BTB-PR) was investigated for visible color changes of fish product quality based on the quantity of volatile amines. Chromaticity values of the gas indicator accurately tracked an increase in the ammonia conten...
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