date:Feb 04, 2016
reshness of fish and seafood products. Emphasis is on the ones that would reflect and account for the products history and their storage conditions from harvest-to-home. The development of a smart packaging that monitors the microbial breakdown products in the headspace of packaged fish. When fish spoils it releases a variety of basic volatile amines which are detectable with appropriate pH indicating sensors. These are prepared by entrapping within a polymer matrix a pH-sensitive dye that respo