Region-Specific Spoilage Dynamics in Rainbow Trout Fillets: A Dual Approach Integrating Intelligent Label Response and Sensory Evaluation

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dc.contributor.authorKostekli, Bayram
dc.contributor.authorErdem, Mehmet Emin
dc.contributor.authorAltan, Can Okan
dc.contributor.authorCorapci, Bengunur
dc.contributor.authorKoklu, Rukiye
dc.date.accessioned2026-04-25T14:19:50Z
dc.date.available2026-04-25T14:19:50Z
dc.date.issued2026
dc.departmentSinop Üniversitesi
dc.description.abstractRainbow trout (Oncorhynchus mykiss) fillets are highly perishable due to microbial and biochemical activity; therefore, reliable non-invasive tools are required for real-time freshness monitoring. This study developed and evaluated intelligent labels derived from purple onion peel anthocyanins (POPAS) to monitor the freshness of rainbow trout fillets stored at 4 +/- 1 degrees C. To assess region-specific spoilage dynamics, fillets were divided into head (H), center (C), and tail (T) sections, packaged with intelligent labels, and stored for 15 days. Label responses, including colorimetric indices such as total color difference (Delta E), redness index (RI), whiteness index (WI), and yellowness index (YI) indices, were monitored in relation to pH, in-package CO2, total volatile basic nitrogen (TVB-N), microbial growth, and sensory quality of both raw and cooked samples. The labels exhibited distinct pH-dependent color transitions: from red (pH 2-3) to pink (pH 4-5), followed by a loss of intensity at pH 6, and finally shifting to green/brownish-green (pH >= 7). Color changes were first visually detectable on day 6 in the T and H groups, corresponding to sensory odor scores falling below the acceptability threshold of 3. By day 12, panelists rejected samples due to odor and chewiness, which coincided with a Delta E > 5 and a label color shift to brownish-green. In-package CO2 increased from 5.3% on day 1 to approximately 30% on day 15, demonstrating a strong correlation with label color change. Furthermore, Delta E was closely associated with TVB-N and pH variations, highlighting region-specific spoilage dynamics. Intelligent labels developed from POPAS provided a sensitive, non-invasive, and consumer-friendly tool for real-time spoilage detection, showing strong predictive alignment with microbial, chemical, and sensory spoilage limits. Overall, the study highlights the potential of these natural, sustainable colorimetric indicators for seafood safety while introducing a novel approach that reveals region-specific spoilage patterns within a single fillet.
dc.description.sponsorshipSinop University Scientific Research Coordination Unit [SF-1901-23-001]
dc.description.sponsorshipThis study was supported by Sinop University Scientific Research Coordination Unit. Project Number: SUF-1901-23-001, 2024.
dc.identifier.doi10.1007/s11947-025-04182-0
dc.identifier.issn1935-5130
dc.identifier.issn1935-5149
dc.identifier.issue2
dc.identifier.orcid0000-0001-8815-3172
dc.identifier.orcid0000-0001-6146-5125
dc.identifier.orcid0000-0003-4279-6257
dc.identifier.orcid0000-0002-3245-8177
dc.identifier.scopus2-s2.0-105026925646
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1007/s11947-025-04182-0
dc.identifier.urihttps://hdl.handle.net/11486/8222
dc.identifier.volume19
dc.identifier.wosWOS:001656449500001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofFood and Bioprocess Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20260420
dc.subjectIntelligent packaging
dc.subjectSensory quality
dc.subjectRegion-specific spoilage
dc.subjectAnthocyanin-based indicator
dc.subjectPurple onion
dc.subjectFreshness monitoring
dc.titleRegion-Specific Spoilage Dynamics in Rainbow Trout Fillets: A Dual Approach Integrating Intelligent Label Response and Sensory Evaluation
dc.typeArticle

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