A Colorimetric Sensor Approach for Accurate Meat and Fish Freshness Monitoring

Authors : Merve Okumuş Sarı, Kübra Keser

Pages : 1526-1540

Doi:10.29109/gujsc.1816260

View : 52 | Download : 132

Publication Date : 2025-12-25

Article Type : Research Paper

Abstract :Monitoring the freshness of meat and fish is crucial for enhancing food safety for consumers and protecting public health. In this study, a paper sensor using bromothymol blue indicator sensitive to colour change was developed. The sensor performance was compared in solutions prepared with different dye amounts and different holding times. Studies were conducted on meat and fish, and colour changes were analysedanalyzed using both RGB and ΔE values. In the first sensors produced on fish that had not yet come into contact with food, RGB values resembled grey-greenish tones. In spoiled samples, the colour changes to reddish tones. RGB analysis of meat transitions from beige to reddish tones in intact samples and from beige in spoiled samples. RGB is a method that provides objective results in monitoring spoilage. The findings emphasize that colour changes are not merely visual differences but can also be used as a highly effective parameter in determining product condition. Furthermore, solutions containing higher BTB showed more pronounced and rapid colour changes, particularly in response to alkaline compounds formed during spoilage. The paper sensor developed for determining the freshness of meat and fish products offers a practical, low-cost, rapid, and intuitive alternative. The study contributes to the optimization of sensor systems using pH-sensitive synthetic dyes and presents RGB, L*, a*, and b*-based data.
Keywords : Bromotimol mavisi (BTB), Sensör, Et, Balık, Gıda tazeliği

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