Construction of H2S Sensor Based on FeCL3 /Cellulose Acetate Substrate to Detect Microbial Spoilage in Rainbow Trout Pack

Rainbow trout have found a good place in the household food basket due to their valuable nutritional properties. Therefore, supply in the form of hygienic packaging of this product due to CORONA pandemic in the country will be inevitable. This research has been done in order to provide intelligent packaging with the ability to detect microbial spoilage of rainbow trout. Fish fillet was packaged with H2S gas sensor based on FeCl3/Cellulose acetate. These packages were examined for total bacteria, temperatures swing, H2S producing bacteria and Escherichia coli (1×104 CFU/ml) during storage at 25 ° C for 3 days as well as storage at 4 ° C for 16 days. After imaging the correlation, the color changes of the sensor were calculated and evaluated as the color value. Sensor performance in terms of color change was significant (P <0.05) and the correlation between sensor color value and total bacterial growth in a 3-day period was 0.901. In order to accurately identify the growth of Escherichia coli, the correlation of Pearson color value and bacterial growth was equal to 0.932. Also, in the study the correlation between the color value with the number of total bacteria, temperatures swing bacteria and H2S producing bacteria were 0.835, 0.869 and 0.836, respectively. Using a sensor with a combination of iron (III) chloride and cellulose acetate to determine the microbial spoilage of rainbow trout can be used in the future as a consumer-centric quality control method that can be commercialized.