Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
October 3, 2025BiosensorsOpen Access

Development of Freshness Indicator (FI) for Skate Sashimi (Zearaja chilensis) to Detect Trimethylamine Content During Storage

View Full Paper
Ask AI
Bookmark
Share

Authors

KLKyung‐Jik LimDongguk UniversityYKY. H. KimDongguk UniversityYHYu-Jin HeoKangwon National University

Discussion

Loading...

Member takes

Overview

This study demonstrates a pH-sensitive freshness indicator for skate sashimi, showing color changes correlated with trimethylamine levels and microbial growth.

Key Points

  • The freshness indicator effectively tracked the decline in skate sashimi quality through color changes.
  • Color transitions in the freshness indicator correlated strongly with microbial growth and trimethylamine levels.
  • This innovative approach can enhance quality control in the seafood supply chain.
  • The pH-sensitive indicator utilized specific dyes to reflect changes in volatile basic nitrogen content.

Cite This Study

Lim et al. (2025) studied this question.

synapsesocial.com/papers/68e040f7a99c246f578b3aafhttps://doi.org/10.3390/bios15100659
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched one closely related paper. Consider it for comparative context:

  1. 1Trimethylamine oxide content and spoilage potential of New Zealand commercial fish species2016 · 54 citations