date:Feb 04, 2016
olour from transparent to blue as air replaces the modified atmosphere gases. Other smart freshness labels rely on the detection, and subsequent colour change if present, of certain metabolites the gaseous byproducts of microbial activity within packaged fresh food. For example, the formation of hydrogen sulphide in fresh poultry products and volatile amines in fresh meat and fish, are known to be early indicators of microbiological activity and hence reduced freshness. The hydrogen sulphide in