A team of scientists from the University of Burgos has developed a smart tag that allows assessing the level of freshness of the packed fish through a change of colour perceptible to human eye, the Fish & Information Services (FIS) reports.

This new technology, which has already been patented, consists of a new polymeric material with colorimetric properties, which changes colour in the presence of biogenic amines. The amount of biogenic amines in fish is an indicator of product microbial spoilage, as well as its optimum state for consumption.

The researchers who developed this technology emphasize its versatility in design and employment, the organisation reports.

Versatility and functionality

Smart tags may have different formats, depending on the needs, allowing the coating with other polymeric and non-polymeric materials by conventional methods, such as printing, according to the Burgos University.

The proponents of this initiative focus on food quality and safety of packed fish, for the consumer and the food industry to reliably control fish products, FIS reports.

The researchers presenting the project also highlighted the versatility of the developed material, which enables the manufacturing of smart textiles, able to determine biogenic amines in work environments, avoiding possible contamination from the place of origin of food packaging.

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