Recent developments in colorimetric and optical indicators stimulated by volatile base nitrogen to monitor seafood freshness

Seafood spoilage could cause food waste and also serious foodborne disease because of the specific organisms their metabolites. Therefore, it is important to monitor freshness in supply chain. In most cases, has been determined by content volatile base nitrogen, adenosine triphosphate or total viable count. However, these destructive detection methods are tedious time consuming. Hence, highly desirable develop easily operated non-destructive sensing technologies for real-time detection. A lot indicators have emerged up now. Colorimetric particularly beneficial accompany use-by dates packaging as they produce visible color changes naked eye, which can be understood consumers non-specialists. Numerous studies considered colorimetric seafood recent years. This paper mainly focused on stimulated nitrogen. The traditional materials used discussed. challenges opportunities systems introduced this context well based published literature.