Simulations on the prediction of cod (Gadus morhua) freshness from an intelligent packaging sensor concept

Botta, 1984, Effects of methodology on total volatile basic nitrogen (TVB-N) determination as an index of quality of fresh Atlantic cod (Gadus morhua), Journal of Food Science, 49, 734, 10.1111/j.1365-2621.1984.tb13197.x Burt, 1976, Comparison of methods of freshness assessment of wet fish. II. Instrumental and chemical assessments of boxed experimental fish, Journal of Food Technology, 11, 73, 10.1111/j.1365-2621.1976.tb00704.x Coury, 1999, Conductance measurements. Part 1: Theory, Current Separations, 18, 91 Dalgaard, 1993, 143 Dalgaard, 1993, Spoilage and shelf-life of cod fillets packed in vacuum or modified atmospheres, International Journal of Food Microbiology, 19, 283, 10.1016/0168-1605(93)90020-H Dalgaard, 1995, Qualitative and quantitative characterization of spoilage bacteria from packed fish, International Journal of Food Microbiology, 26, 319, 10.1016/0168-1605(94)00137-U Dyer, 1944, A rapid test for detection of spoilage in sea fish, Journal of Food Science, 9, 183, 10.1111/j.1365-2621.1944.tb16676.x Emerson, 1975, Aqueous ammonia equilibrium calculations: Effect of pH and temperature, Journal of the Fisheries Research Board of Canada, 32, 2379, 10.1139/f75-274 Frank, 1996, Diffusion coefficients and viscosities of CO2+H2O, CO2+CH3OH, NH3+H2O, and NH3+CH3OH liquid mixtures, Journal of Chemical and Engineering Data, 41, 297, 10.1021/je950157k Gill, 1990, Objective analysis of seafood quality, Food Reviews International, 6, 681, 10.1080/87559129009540899 Gram, 1996, Microbiological spoilage of fish and fish products, International Journal of Food Microbiology, 33, 121, 10.1016/0168-1605(96)01134-8 Hafliðason, 2012, Criteria for temperature alerts in cod supply chains, International Journal of Physical Distribution & Logistics Management, 42, 355, 10.1108/09600031211231335 Heising, 2012, A non-destructive ammonium detection method as indicator for freshness for packed fish: Application on cod, Journal of Food Engineering, 110, 254, 10.1016/j.jfoodeng.2011.05.008 Heising, 2014, Non-destructive sensing of the freshness of packed cod fish using conductivity and pH electrodes, Journal of Food Engineering, 124, 80, 10.1016/j.jfoodeng.2013.10.008 Heising, 2014, Monitoring the quality of perishable foods: Opportunities for intelligent packaging, Critical Reviews in Food Science and Nutrition, 54, 645, 10.1080/10408398.2011.600477 Heising, 2014, Mathematical models for the trimethylamine (TMA) formation on packed cod fish fillets at different temperatures, Food Research International, 56, 272, 10.1016/j.foodres.2014.01.011 Howgate, 2010, A critical review of total volatile bases and trimethylamine as indices of freshness of fish. Part 1. Determination, Electronic Journal of Environmental, Agricultural and Food Chemistry, 9, 29 Huss, 1995 Kuswandi, 2011, Smart packaging: Sensors for monitoring of food quality and safety, Sensing and Instrumentation for Food Quality and Safety, 5, 137, 10.1007/s11694-011-9120-x Lowndes, 1955, Density of fishes – Some notes on the swimming of fish to be correlated with density, sinking factor and load carried, The Annuals and Magazine of Natural History, 8, 241, 10.1080/00222935508655637 Malle, 1987, Rapid quantitative determination of trimethylamine using steam distillation, Journal of Food Protection, 50, 756, 10.4315/0362-028X-50.9.756 Ólafsdóttir, 1997, Methods to evaluate fish freshness in research and industry, Trends in Food Science and Technology, 8, 258, 10.1016/S0924-2244(97)01049-2 Ratkowsky, 1983, Model for bacterial culture growth rate throughout the entire biokinetic temperature range, Journal of Bacteriology, 154, 1222, 10.1128/JB.154.3.1222-1226.1983 Realini, 2014, Active and intelligent packaging systems for a modern society, Meat Science, 98, 404, 10.1016/j.meatsci.2014.06.031 Sander, 1999 Sivertsvik, 2002, A review of modified atmosphere packaging of fish and fishery products – Significance of microbial growth, activities and safety, International Journal of Food Science and Technology, 37, 107, 10.1046/j.1365-2621.2002.00548.x Sivertsvik, 2004, Solubility and absorption rate of carbon dioxide into non-respiring foods. Part 2: Raw fish fillets, Journal of Food Engineering, 63, 451, 10.1016/j.jfoodeng.2003.09.004 Stewart, 1992, Parameter-estimation from multiresponse data, AIChE Journal, 38, 641, 10.1002/aic.690380502 Vanderroost, 2014, Intelligent food packaging: The next generation, Trends in Food Science & Technology, 39, 47, 10.1016/j.tifs.2014.06.009 Venugopal, 2002, Biosensors in fish production and quality control, Biosensors and Bioelectronics, 17, 147, 10.1016/S0956-5663(01)00180-4