1
|
Cui F, Zheng S, Wang D, Ren L, Meng Y, Ma R, Wang S, Li X, Li T, Li J. Development of machine learning-based shelf-life prediction models for multiple marine fish species and construction of a real-time prediction platform. Food Chem 2024; 450:139230. [PMID: 38626713 DOI: 10.1016/j.foodchem.2024.139230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 03/23/2024] [Accepted: 04/01/2024] [Indexed: 04/18/2024]
Abstract
At least 10 million tons of seafood products are spoiled or damaged during transportation or storage every year worldwide. Monitoring the freshness of seafood in real time has become especially important. In this study, four machine learning algorithms were used for the first time to develop a multi-objective model that can simultaneously predict the shelf-life of five marine fish species at multiple storage temperatures using 14 features such as species, temperature, total viable count, K-value, total volatile basic‑nitrogen, sensory and E-nose-GC-Ms/Ms. as inputs. Among them, the radial basis function model performed the best, and the absolute errors of all test samples were <0.5. With the optimal model as the base layer, a real-time prediction platform was developed to meet the needs of practical applications. This study successfully realized multi-objective real-time prediction with accurate prediction results, providing scientific basis and technical support for food safety and quality.
Collapse
Affiliation(s)
- Fangchao Cui
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, China Light Industry Key Laboratory of Marine Fish Processing, Jinzhou, Liaoning, 121013, China
| | - Shiwei Zheng
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, China Light Industry Key Laboratory of Marine Fish Processing, Jinzhou, Liaoning, 121013, China
| | - Dangfeng Wang
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, China Light Industry Key Laboratory of Marine Fish Processing, Jinzhou, Liaoning, 121013, China; College of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Likun Ren
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, China Light Industry Key Laboratory of Marine Fish Processing, Jinzhou, Liaoning, 121013, China
| | - Yuqiong Meng
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining 810016, China
| | - Rui Ma
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining 810016, China
| | - Shulin Wang
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, Qinghai 810016, China
| | - Xuepeng Li
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, China Light Industry Key Laboratory of Marine Fish Processing, Jinzhou, Liaoning, 121013, China.
| | - Tingting Li
- Key Laboratory of Biotechnology and Bioresources Utilization (Dalian Minzu University), Ministry of Education, Dalian, Liaoning, 116029, China.
| | - Jianrong Li
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, China Light Industry Key Laboratory of Marine Fish Processing, Jinzhou, Liaoning, 121013, China.
| |
Collapse
|
2
|
Wang H, Du Z, Li Y, Zeng F, Qiu X, Li G, Li C. Non-destructive prediction of TVB-N using color-texture features of UV-induced fluorescence image for freeze-thaw treated frozen-whole-round tilapia. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2574-2586. [PMID: 37851503 DOI: 10.1002/jsfa.13055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 08/26/2023] [Accepted: 10/18/2023] [Indexed: 10/19/2023]
Abstract
BACKGROUND The investigation of UV-induced fluorescence imaging coupled with machine learning was conducted to non-destructively detect the total volatile basic nitrogen (TVB-N) of frozen-whole-round tilapia (FWRT) during freezing and thawing. The UV-induced fluorescence images of FWRT at the wavelength of 365 nm were acquired by self-developed fluorescence image acquisition system. In total, 169 color and texture features based on RGB, hue-saturation-intensity and L*a*b* color spaces and gray level co-occurrence matrix were extracted, respectively. Successive projections algorithm (SPA) was employed to select the optimal 16 features to achieve feature dimension reduction modeling. With full and extracted features as input, the models of partial least squares regression (PLSR), least-squares support vector machine (LSSVM) and convolutional neural network (CNN) were established for TVB-N prediction. RESULTS Results indicated that the full features-based CNN performed better than SPA based prediction models (SPA-PLSR and SPA-LSSVM). The CNN model was determined to be the optimal with an RP2 value of 0.9779, RMSEP value of 1.1502 × 10-2 g N kg-1 and RPD value of 6.721 for TVB-N content predictiin. CONCLUSION The CNN method based on UV fluorescence imaging technology has potential for quality and safety detection of FWRT. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Huihui Wang
- School of Mechanical Engineering & Automation, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian, China
| | - Zhonglin Du
- School of Mechanical Engineering & Automation, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian, China
| | - Yule Li
- School of Mechanical Engineering & Automation, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian, China
| | - Fanyi Zeng
- School of Mechanical Engineering & Automation, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian, China
| | - Xinjing Qiu
- School of Mechanical Engineering & Automation, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian, China
| | - Gaobin Li
- School of Mechanical Engineering & Automation, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian, China
| | - Chunpeng Li
- School of Mechanical Engineering & Automation, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian, China
| |
Collapse
|
3
|
Miao Y. Design of agricultural product cold chain transportation monitoring system based on Internet of Things technology. PROCEEDINGS OF THE INDIAN NATIONAL SCIENCE ACADEMY 2023. [DOI: 10.1007/s43538-023-00156-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
|
4
|
Monitoring Botrytis cinerea Infection in Kiwifruit Using Electronic Nose and Machine Learning Techniques. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02967-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
5
|
Rapid assessment of citrus fruits freshness by fuzzy mathematics combined with E-tongue and GC–MS. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04177-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
6
|
Ma C, Zhang Y, Yue R, Zhang W, Sun J, Ma Z, Niu F, Zhu H, Liu Y. Establishment of a quality evaluation system of sweet potato starch using multivariate statistics. Front Nutr 2022; 9:1025061. [DOI: 10.3389/fnut.2022.1025061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Accepted: 09/29/2022] [Indexed: 11/13/2022] Open
Abstract
BackgroundThe quality of starch greatly affects the quality of processed products. There are many indexes for quality evaluation of starch. Currently, amylose content is considered the chief index in the quality evaluation of sweet potato starch, which is entirely based on tradition (experience) method. The existing evaluation standards lack quality evaluation standards for sweet potato starch.PurposeTo screen reasonable evaluation indexes of sweet potato starch, and establish a scientific and systematic evaluation system of sweet potato starch.MethodsTwenty-two components and quality indexes of sweet potato starch were measured. The evaluation indexes of sweet potato starch were screened based on a statistical description, correlation analysis, and principal component analysis (PCA), and a quality evaluation model of sweet potato starch for brewing was established based on analytic hierarchy process. The calculated values of the model were verified by linear fitting with standardized sensory evaluation values.ResultsThe coefficient of variation of total starch content (%), amylose content (%), amylopectin content (%), L* value, ΔE, water absorption capacity (g/g), and pasting temperature was less than 6%, while the coefficient of variation of other indexes was larger. In addition, there were different degrees of correlation among the indexes. PCA was used to identify interrelated variables, and the first six principal components together account for 82.26% of the total variability. Then, seven core indexes — setback (cp), rate of regression (%), ratio of amylose to amylopectin (%), gel strength (kgf/cm2), a* value, ash content (%), and solubility (%) — were selected from the six principal components according to the load value of the rotation matrix. These seven core indexes replaced the original 22 indexes to simplify the evaluation of sweet potato starch. The quality evaluation model of sweet potato starch was Y = 0.034X2 + 0.321X6 + 0.141X8 + 0.08X17 + 0.023X19 + 0.08X21 + 0.321X22.ConclusionThe comprehensive evaluation system of sweet potato starch can accurately predict the quality of sweet potato starch. The development of such a system is of great significance to the post-harvest processing of high-starch sweet potato and the breeding of high-quality and high-starch sweet potato varieties.
Collapse
|
7
|
Andre RS, Mercante LA, Facure MHM, Sanfelice RC, Fugikawa-Santos L, Swager TM, Correa DS. Recent Progress in Amine Gas Sensors for Food Quality Monitoring: Novel Architectures for Sensing Materials and Systems. ACS Sens 2022; 7:2104-2131. [PMID: 35914109 DOI: 10.1021/acssensors.2c00639] [Citation(s) in RCA: 32] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The increasing demand for food production has necessitated the development of sensitive and reliable methods of analysis, which allow for the optimization of storage and distribution while ensuring food safety. Methods to quantify and monitor volatile and biogenic amines are key to minimizing the waste of high-protein foods and to enable the safe consumption of fresh products. Novel materials and device designs have allowed the development of portable and reliable sensors that make use of different transduction methods for amine detection and food quality monitoring. Herein, we review the past decade's advances in volatile amine sensors for food quality monitoring. First, the role of volatile and biogenic amines as a food-quality index is presented. Moreover, a comprehensive overview of the distinct amine gas sensors is provided according to the transduction method, operation strategies, and distinct materials (e.g., metal oxide semiconductors, conjugated polymers, carbon nanotubes, graphene and its derivatives, transition metal dichalcogenides, metal organic frameworks, MXenes, quantum dots, and dyes, among others) employed in each case. These include chemoresistive, fluorometric, colorimetric, and microgravimetric sensors. Emphasis is also given to sensor arrays that record the food quality fingerprints and wireless devices that operate as radiofrequency identification (RFID) tags. Finally, challenges and future opportunities on the development of new amine sensors are presented aiming to encourage further research and technological development of reliable, integrated, and remotely accessible devices for food-quality monitoring.
Collapse
Affiliation(s)
- Rafaela S Andre
- Nanotechnology National Laboratory for Agriculture (LNNA), Embrapa Instrumentação, 13560-970, Sao Carlos, São Paulo, Brazil
| | - Luiza A Mercante
- Institute of Chemistry, Federal University of Bahia (UFBA), 40170-280, Salvador, Bahia, Brazil
| | - Murilo H M Facure
- Nanotechnology National Laboratory for Agriculture (LNNA), Embrapa Instrumentação, 13560-970, Sao Carlos, São Paulo, Brazil.,PPGQ, Department of Chemistry, Center for Exact Sciences and Technology, Federal University of Sao Carlos (UFSCar), 13565-905, Sao Carlos, São Paulo, Brazil
| | - Rafaela C Sanfelice
- Science and Technology Institute, Federal University of Alfenas, 37715-400, Poços de Caldas, Minas Gerais, Brazil
| | - Lucas Fugikawa-Santos
- São Paulo State University - UNESP, Institute of Geosciences and Exact Sciences, 13506-700, Rio Claro, São Paulo, Brazil
| | - Timothy M Swager
- Department of Chemistry and Institute for Soldier Nanotechnologies, Massachusetts Institute of Technology, Cambridge, Massachusetts 02139, United States
| | - Daniel S Correa
- Nanotechnology National Laboratory for Agriculture (LNNA), Embrapa Instrumentação, 13560-970, Sao Carlos, São Paulo, Brazil.,PPGQ, Department of Chemistry, Center for Exact Sciences and Technology, Federal University of Sao Carlos (UFSCar), 13565-905, Sao Carlos, São Paulo, Brazil
| |
Collapse
|
8
|
Jing M, Jiang Q, Zhu Y, Fan D, Wang M, Zhao Y. Effect of acrolein, a lipid oxidation product, on the formation of the heterocyclic aromatic amine 2-amino-1-methyl-6-phenylimidazo[4,5- b]pyridine (PhIP) in model systems and roasted tilapia fish patties. Food Chem X 2022; 14:100315. [PMID: 35774638 PMCID: PMC9237630 DOI: 10.1016/j.fochx.2022.100315] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 04/14/2022] [Accepted: 04/20/2022] [Indexed: 11/18/2022] Open
Abstract
Acrolein was able to contribute to PhIP formation. Acrolein facilitated Strecker degradation of phenylalanine. Acrolein increased the formation of some key intermediates of PhIP. Acrolein reacted with phenylalanine, creatinine, and PhIP to form adducts. The oxidation of tilapia fish increased the PhIP formation in the roasted fish patties.
The effect of acrolein on the formation of the 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) was investigated in a chemical model. Acrolein was found to increase PhIP formation at each tested addition level. 0–0.2 mmol of acrolein increased PhIP formation dose-dependently, while high levels of acrolein (>0.2 mmol) did not further increase PhIP formation. Mechanistic study showed that acrolein addition decreased the residue of phenylalanine and creatinine, but increased the content of some key intermediates. Further analysis indicated that acrolein can react with phenylalanine, creatinine, and PhIP to form adducts. These results suggested that acrolein was able to contribute to PhIP formation as a consequence of its comprehensive ability to facilitate Strecker degradation of phenylalanine and react with phenylalanine, creatinine, and PhIP. In addition, oxidation of the tilapia fish increased the PhIP formation in the roasted fish patties, further supporting the potential contribution role of lipid oxidation products to the formation of PhIP.
Collapse
Affiliation(s)
- Meilin Jing
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.,Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China
| | - Qingqing Jiang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.,Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China
| | - Yamin Zhu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.,Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China
| | - Daming Fan
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Mingfu Wang
- Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Yueliang Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.,Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China
| |
Collapse
|
9
|
E-Senses, Panel Tests and Wearable Sensors: A Teamwork for Food Quality Assessment and Prediction of Consumer’s Choices. CHEMOSENSORS 2022. [DOI: 10.3390/chemosensors10070244] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
At present, food quality is of utmost importance, not only to comply with commercial regulations, but also to meet the expectations of consumers; this aspect includes sensory features capable of triggering emotions through the citizen’s perception. To date, key parameters for food quality assessment have been sought through analytical methods alone or in combination with a panel test, but the evaluation of panelists’ reactions via psychophysiological markers is now becoming increasingly popular. As such, the present review investigates recent applications of traditional and novel methods to the specific field. These include electronic senses (e-nose, e-tongue, and e-eye), sensory analysis, and wearables for emotion recognition. Given the advantages and limitations highlighted throughout the review for each approach (both traditional and innovative ones), it was possible to conclude that a synergy between traditional and innovative approaches could be the best way to optimally manage the trade-off between the accuracy of the information and feasibility of the investigation. This evidence could help in better planning future investigations in the field of food sciences, providing more reliable, objective, and unbiased results, but it also has important implications in the field of neuromarketing related to edible compounds.
Collapse
|
10
|
Food additive octyl gallate eliminates acrolein and inhibits bacterial growth in oil-rich food. Food Chem 2022; 395:133546. [DOI: 10.1016/j.foodchem.2022.133546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 06/04/2022] [Accepted: 06/19/2022] [Indexed: 11/18/2022]
|
11
|
Pinto de Rezende L, Barbosa J, Teixeira P. Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products. Foods 2022; 11:foods11081100. [PMID: 35454688 PMCID: PMC9025290 DOI: 10.3390/foods11081100] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2022] [Revised: 04/06/2022] [Accepted: 04/08/2022] [Indexed: 12/25/2022] Open
Abstract
Seafood is essential to a healthy and varied diet due to its highly nutritious characteristics. However, seafood products are highly perishable, which results in financial losses and quality concerns for consumers and the industry. Due to changes in consumer concerns, demand for healthy products has increased. New trends focusing on reducing synthetic preservatives require innovation and the application of additional or alternative strategies to extend the shelf life of this type of product. Currently, refrigeration and freezing storage are the most common methods for fish preservation. However, refrigeration alone cannot provide long shelf-life periods for fish, and freezing worsens sensorial characteristics and consumer interest. Therefore, the need to preserve seafood for long periods without exposing it to freezing temperatures exists. This review focuses on the application of other approaches to seafood products, such as biodegradable films and coating technology; superchilling; irradiation; high-pressure processing; hyperbaric storage; and biopreservation with lactic acid bacteria, bacteriocins, or bacteriophages. The efficiency of these techniques is discussed based on their impact on microbiological quality, sensorial degradation, and overall preservation of the product’s nutritional properties. Although these techniques are already known, their use in the industrial processing of seafood is not widespread. Thus, the novelty of this review is the aggregation of recent studies on shelf life extension approaches, which provide useful information for the selection of the most appropriate technology and procedures and industrial innovation. Despite the fact that all techniques inhibit or delay bacterial proliferation and product decay, an undesirable sensory impact may occur depending on the treatment conditions. Although no technique appears to replace refrigeration, the implementation of additional treatments in the seafood processing operation could reduce the need for freezing, extending the shelf life of fresh unfrozen products.
Collapse
|
12
|
Ye B, Chen J, Fu L, Wang Y. Application of nondestructive evaluation (NDE) technologies throughout cold chain logistics of seafood: Classification, innovations and research trends. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
13
|
Non-thermal Microbial Inactivation of Honey Raspberry Wine Through the Application of High-Voltage Electrospray Technology. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-021-02755-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
14
|
Yi Z, Xie J. Prediction in the Dynamics and Spoilage of Shewanella putrefaciens in Bigeye Tuna ( Thunnus obesus) by Gas Sensors Stored at Different Refrigeration Temperatures. Foods 2021; 10:foods10092132. [PMID: 34574241 PMCID: PMC8472656 DOI: 10.3390/foods10092132] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 08/31/2021] [Accepted: 09/07/2021] [Indexed: 12/02/2022] Open
Abstract
Shewanella putrefaciens have a faster growth rate and strong spoilage potential at low temperatures for aquatic products. This study developed a nondestructive method for predicting the kinetic growth and spoilage of S. putrefaciens in bigeye tuna during cold storage at 4, 7 and 10 °C by electronic nose. According to the responses of electronic nose sensor P30/2, the fitted primary kinetic models (Gompertz and logistic models) and secondary model (square root function model) were able to better simulate the dynamic growth of S. putrefaciens, with high R2 and low RMSE values in the range of 0.96–0.99 and 0.021–0.061, respectively. A partial least squares (PLS) regression model based on both electronic nose sensor response values and electrical conductivity (EC) values predicted spoilage of S. putrefaciens in bigeye tuna more accurately than the PLS model based on sensor signal values only. In addition, SPME/GC-MS analysis suggested that 1-octen-3-ol, 2-nonanone, 2-heptanone, dimethyl disulfide and methylamine, N, N-dimethyl- are the key VOCs of tuna inoculated with S. putrefaciens.
Collapse
Affiliation(s)
- Zhengkai Yi
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China;
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China;
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China
- Correspondence: ; Tel.: +86-021-6190-0391
| |
Collapse
|
15
|
Liu H, Shi C, Sun X, Zhang J, Ji Z. Intelligent colorimetric indicator film based on bacterial cellulose and pelargonidin dye to indicate the freshness of tilapia fillets. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100712] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
16
|
Karunathilaka SR, Ellsworth Z, Yakes BJ. Detection of decomposition in mahi-mahi, croaker, red snapper, and weakfish using an electronic-nose sensor and chemometric modeling. J Food Sci 2021; 86:4148-4158. [PMID: 34402528 DOI: 10.1111/1750-3841.15878] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 06/15/2021] [Accepted: 07/13/2021] [Indexed: 12/01/2022]
Abstract
This study evaluated an electronic-nose (e-nose) sensor in combination with support vector machine (SVM) modeling for predicting the decomposition state of four types of fish fillets: mahi-mahi, croaker, red snapper, and weakfish. The National Seafood Sensory Expert scored fillets were thawed, 10-g portions were weighed into glass jars which were then sealed, and the jars were held at approximately 30°C to allow volatile components to be trapped and available for analysis. The measurement of the sample vial headspace was performed with an e-nose device consisting of nanocomposite, metal oxide semiconductor (MOS), electrochemical, and photoionization sensors. Classification models were then trained based on the sensory grade of each fillet, and the e-nose companion chemometric software identified that eight MOS were the most informative for determining a sensory pass from sensory fail sample. For SVM, the cross-validation (CV) correct classification rates for mahi-mahi, croaker, red snapper, and weakfish were 100%, 100%, 97%, and 97%, respectively. When the SVM prediction performances of the eight MOS were evaluated using a calibration-independent test set of samples, correct classification rates of 93-100% were observed. Based on these results, the e-nose measurements coupled with SVM models were found to be potentially promising for predicting the spoilage of these four fish species. PRACTICAL APPLICATION: This report describes the application of an electronic-nose sensor as a potential rapid and low-cost screening method for fish spoilage. It could provide regulators and stakeholders with a practical tool to rapidly and accurately assess fish decomposition.
Collapse
Affiliation(s)
- Sanjeewa R Karunathilaka
- Joint Institute for Food Safety and Applied Nutrition, University of Maryland, College Park, Maryland, USA
| | - Zachary Ellsworth
- Joint Institute for Food Safety and Applied Nutrition, University of Maryland, College Park, Maryland, USA
| | - Betsy Jean Yakes
- Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland, USA
| |
Collapse
|
17
|
Mavani NR, Ali JM, Othman S, Hussain MA, Hashim H, Rahman NA. Application of Artificial Intelligence in Food Industry—a Guideline. FOOD ENGINEERING REVIEWS 2021. [PMCID: PMC8350558 DOI: 10.1007/s12393-021-09290-z] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Artificial intelligence (AI) has embodied the recent technology in the food industry over the past few decades due to the rising of food demands in line with the increasing of the world population. The capability of the said intelligent systems in various tasks such as food quality determination, control tools, classification of food, and prediction purposes has intensified their demand in the food industry. Therefore, this paper reviews those diverse applications in comparing their advantages, limitations, and formulations as a guideline for selecting the most appropriate methods in enhancing future AI- and food industry–related developments. Furthermore, the integration of this system with other devices such as electronic nose, electronic tongue, computer vision system, and near infrared spectroscopy (NIR) is also emphasized, all of which will benefit both the industry players and consumers.
Collapse
Affiliation(s)
- Nidhi Rajesh Mavani
- Department of Chemical and Process Engineering, Faculty of Engineering & Built Environment, Universiti Kebangsaan Malaysia, UKM, Selangor 43600 Bangi, Malaysia
| | - Jarinah Mohd Ali
- Department of Chemical and Process Engineering, Faculty of Engineering & Built Environment, Universiti Kebangsaan Malaysia, UKM, Selangor 43600 Bangi, Malaysia
| | - Suhaili Othman
- Department of Chemical and Process Engineering, Faculty of Engineering & Built Environment, Universiti Kebangsaan Malaysia, UKM, Selangor 43600 Bangi, Malaysia
- Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor, Malaysia
| | - M. A. Hussain
- Department of Chemical Engineering, Faculty of Engineering, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - Haslaniza Hashim
- Department of Food Sciences, Faculty of Science & Technology, Universiti Kebangsaan Malaysia, UKM, Selangor 43600 Bangi, Malaysia
| | - Norliza Abd Rahman
- Department of Chemical and Process Engineering, Faculty of Engineering & Built Environment, Universiti Kebangsaan Malaysia, UKM, Selangor 43600 Bangi, Malaysia
| |
Collapse
|
18
|
Wei P, Zhu K, Cao J, Lin X, Shen X, Duan Z, Li C. Relationship between Micromolecules and Quality Changes of Tilapia Fillets after Partial Freezing Treatment with Polyphenols. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8213-8226. [PMID: 34264653 DOI: 10.1021/acs.jafc.1c02035] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The study investigated the main characteristic micromolecular changes in tilapia fillets after partial freezing treatment with polyphenols by ultrahigh-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UHPLC-Q-TOF-MS) analysis. A total of 2121 metabolite ion features were identified. The result suggested that procyanidin treatment increased the sweet, salty, and thick peptides' contents and suppressed the formation of bitter peptides. The levels of cis-4-octenedioic acid, 2-amino-heptanoic acid, indoleacrylic acid, and 2-amino-3-methyl-1-butanol in polyphenol treatments were significantly lower compared to those in the control group (P < 0.05), which delayed the formation of micromolecule of acids and alcohols associated with spoilage and inhibited the protein and lipid oxidation and degradation. Polyphenol treatments suppressed the formation of biogenic amines (lower levels of spermidine and 1-naphthylacetylspermine) and reduced fillet quality deterioration. It provided critical novel insights into the understanding of the molecular mechanism for inhibiting the quality deterioration of fillets treated with polyphenols during storage.
Collapse
Affiliation(s)
- Peiyu Wei
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Kexue Zhu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
| | - Jun Cao
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Xiangdong Lin
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Xuanri Shen
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Zhenhua Duan
- Institute of Food Science and Engineering, Hezhou University, Hezhou 542899, China
| | - Chuan Li
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou 570228, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| |
Collapse
|
19
|
Nimbkar S, Auddy M, Manoj I, Shanmugasundaram S. Novel Techniques for Quality Evaluation of Fish: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1925291] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Shubham Nimbkar
- Planning and Monitoring Cell, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Govt. Of India, Thanjavur, Tamil Nadu, India
| | - Manoj Auddy
- Planning and Monitoring Cell, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Govt. Of India, Thanjavur, Tamil Nadu, India
| | - Ishita Manoj
- Planning and Monitoring Cell, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Govt. Of India, Thanjavur, Tamil Nadu, India
| | - S Shanmugasundaram
- Planning and Monitoring Cell, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Govt. Of India, Thanjavur, Tamil Nadu, India
| |
Collapse
|
20
|
Shi C, Zhang J, Jia Z, Yang X, Zhou Z. Intelligent pH indicator films containing anthocyanins extracted from blueberry peel for monitoring tilapia fillet freshness. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1800-1811. [PMID: 32893889 DOI: 10.1002/jsfa.10794] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2020] [Revised: 08/31/2020] [Accepted: 09/07/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Fish spoilage leads to an increase in the pH value of the fish. A colorimetric pH indicator can be used to monitor fish spoilage and has been exploited in intelligent packaging because of its simplicity, practicality and low cost. The aim of this study was to develop two pH-indicator films comprising starch (S), tara gum (TG), polyvinyl alcohol (PVA) and anthocyanins extracted from blueberry peel and the films were then used to monitor the freshness of tilapia fillets during storage at 25 and 4 °C. RESULTS The ultraviolet-visible (UV-visible) spectra and color of anthocyanins changed within pH 2-10. Fourier-transform infrared spectroscopy, UV-visible spectrophotometry and scanning electron microscopy certified that blueberry peel extract (BPE) had been introduced into the S/PVA and TG/PVA matrices. Visual color changes in the films occurred at pH 2-8. A freshness application test was conducted in tilapia fillets stored at 4 and 25 °C, and visual color changes in the films were observed. The TG/PVA/BPE film had a greater color difference (ΔE) from pink and transparent to dark yellow at 25 °C and to dark purple at 4 °C than ΔE of S/PVA/BPE film, which sufficiently correlated with the change of total volatile base nitrogen (TVB-N) and total aerobic counts (TACs) of fillets. CONCLUSION It can be concluded that the color changes of TG/PVA/BPE films were corresponded with TVB-N and TAC values of tilapia fillets, which presented great potential as a visual package label to monitor fish freshness at ambient and chilled temperatures. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Ce Shi
- Beijing Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
| | - Jiaran Zhang
- Beijing Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
| | - Zhixin Jia
- Beijing Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
| | - Xinting Yang
- Beijing Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
- National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
| | - Zhongyun Zhou
- Department of Quality Management, Shandong Institute for Product Quality Ispection, Jinan, China
| |
Collapse
|
21
|
Mustafa F, Andreescu S. Paper-Based Enzyme Biosensor for One-Step Detection of Hypoxanthine in Fresh and Degraded Fish. ACS Sens 2020; 5:4092-4100. [PMID: 33321038 DOI: 10.1021/acssensors.0c02350] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Food freshness monitoring, which can reflect the quality of the product at the time of use, remains a great challenge for consumers and the food industry. Herein, we report the development of a cost-effective enzyme-based paper biosensor, which can monitor fish freshness and predict spoilage. The biosensor measures the release of hypoxanthine (HX), an indicator of meat and fish degradation, using the enzymatic conversion of HX by xanthine oxidase (XOD). We demonstrate that the entrapment of XOD and an organic dye, nitro blue tetrazolium chloride (NBT), within a sol-gel biohybrid enables their stabilization on paper and promotes the enzymatic reaction with further retention of the reaction products within the cellulosic network . Linearity in the micromolar concentration range with a detection limit of 3.7 μM for HX is obtained. The biosensor has high selectivity toward HX and is manufactured in few steps from inexpensive widely available materials. The applicability of the biosensor is demonstrated by following fish degradation over time and measuring HX concentrations ranging from 117 (±9) to 198 (±5) μM within 24 h of degradation, at levels that are comparable with those measured by a commercial enzymatic kit for HX detection. As compared to the commercial kit, our biosensors are more cost-effective, do not require addition of exogenous reagents and are portable, having all of the reagents needed for analysis embedded within the sensing platform. This proof-of-concept work demonstrates that the paper-based HX biosensor has potential as a robust reagentless device for real-time monitoring of food freshness and for other applications in which HX plays an important role.
Collapse
Affiliation(s)
- Fatima Mustafa
- Department of Chemistry and Biomolecular Science, Clarkson University, 8 Clarkson Avenue, Potsdam, New York 13699, United States
| | - Silvana Andreescu
- Department of Chemistry and Biomolecular Science, Clarkson University, 8 Clarkson Avenue, Potsdam, New York 13699, United States
| |
Collapse
|
22
|
Residential Refrigerator Performance Based on Microbial Indicators of Ground Beef Preservation Assessed Using Predictive Microbiology Tools. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02551-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
23
|
de Barros HEA, Natarelli CVL, de Carvalho Tavares IM, de Oliveira ALM, Araújo ABS, Pereira J, Carvalho EEN, de Barros Vilas Boas EV, Franco M. Nutritional Clustering of Cookies Developed with Cocoa Shell, Soy, and Green Banana Flours Using Exploratory Methods. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02495-w] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
24
|
Zhou L, Zhang C, Qiu Z, He Y. Information fusion of emerging non-destructive analytical techniques for food quality authentication: A survey. Trends Analyt Chem 2020. [DOI: 10.1016/j.trac.2020.115901] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
25
|
Prabhakar PK, Vatsa S, Srivastav PP, Pathak SS. A comprehensive review on freshness of fish and assessment: Analytical methods and recent innovations. Food Res Int 2020; 133:109157. [PMID: 32466909 DOI: 10.1016/j.foodres.2020.109157] [Citation(s) in RCA: 121] [Impact Index Per Article: 30.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Revised: 02/25/2020] [Accepted: 03/07/2020] [Indexed: 11/26/2022]
Abstract
Fish, a highly nutritious, containing a good amount of protein and fatty acids, has TMA and TVB-N present as major factors responsible for quality deterioration during storage and maintaining of fish freshness. Freshness is one of the most important parameters in the fish market. There are many methods of estimating fish freshness, out of which some are very costly while others are not user-friendly. However, with more technological innovations, there have been efforts to make a more reliable method of calculating and analyzing freshness. Parameters chosen for assessing the freshness are sensory, physical, chemical and microbiological including the recent trends such as SDS-PAGE, fast protein liquid chromatography, hyper Spectral Imaging Technique, etc. focused on reducing time, destruction and labor. Traditional and recent methods of evaluation of freshness along with their comparison based on several parameters are needed to link them and making it convenient for upcoming researchers to have a detailed study for having a universal indicator for assessing the freshness of fish. Information in the present article has all the methods of assessing the fish freshness been discussed in detail. There has also been focus on bringing the readers knowledge about the comprehensive information related to recent developments. The recommended limit for different indicators signifies the time period for which the particular fish can be stored and it depends upon several factors like species, surrounding environment and enzymatic and non-enzymatic actions. Based on these demands, this paper is uniquely worked upon to review the different literature which brought all the discussions from the past including the recent innovations in assessing the freshness of different fishes with the help of various indicators as well as a complete study of spoilage and toxicity mechanism leading to deterioration in quality, making it easy for the reader and researchers to have quick glance over the trends and innovations.
Collapse
Affiliation(s)
- Pramod K Prabhakar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, HR, India.
| | - Siddhartha Vatsa
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, HR, India
| | - Prem P Srivastav
- Department of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, West Bengal, India
| | - Sant S Pathak
- Department of Electronics & Electrical Communication Engineering, Indian Institute of Technology Kharagpur, West Bengal, India
| |
Collapse
|
26
|
Discrimination of Grape Seeds Using Laser-Induced Breakdown Spectroscopy in Combination with Region Selection and Supervised Classification Methods. Foods 2020; 9:foods9020199. [PMID: 32075288 PMCID: PMC7073788 DOI: 10.3390/foods9020199] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 02/07/2020] [Accepted: 02/12/2020] [Indexed: 12/14/2022] Open
Abstract
The wine-making industry generates a considerable amount of grape pomace. Grape seeds, as an important part of pomace, are rich in bioactive compounds and can be reutilized to produce useful derivatives. The nutritional properties of grape seeds are largely influenced by the cultivar, which calls for effective identification. In the present work, the spectral profiles of grape seeds belonging to three different cultivars were collected by laser-induced breakdown spectroscopy (LIBS). Three conventional supervised classification methods and a deep learning method, a one-dimensional convolutional neural network (CNN), were applied to establish discriminant models to explore the relationship between spectral responses and cultivar information. Interval partial least squares (iPLS) algorithm was successfully used to extract the spectral region (402.74–426.87 nm) relevant for elemental composition in grape seeds. By comparing the discriminant models based on the full spectra and the selected spectral regions, the CNN model based on the full spectra achieved the optimal overall performance, with classification accuracy of 100% and 96.7% for the calibration and prediction sets, respectively. This work demonstrated the reliability of LIBS as a rapid and accurate approach for identifying grape seeds and will assist in the utilization of certain genotypes with desirable nutritional properties essential for production rather than their being discarded as waste.
Collapse
|
27
|
Jia Z, Shi C, Wang Y, Yang X, Zhang J, Ji Z. Nondestructive determination of salmon fillet freshness during storage at different temperatures by electronic nose system combined with radial basis function neural networks. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14451] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Zhixin Jia
- School of Food Science and Biotechnology Zhejiang Engineering Institute of Food Quality and Safety Zhejiang Gongshang University Hangzhou 310018 China
- Beijing Research Center for Information Technology in Agriculture Beijing 100097 China
- National Engineering Research Center for Information Technology in Agriculture Beijing 100097 China
- National Engineering Laboratory for Agri‐product Quality Traceability Beijing 100097 China
| | - Ce Shi
- Beijing Research Center for Information Technology in Agriculture Beijing 100097 China
- National Engineering Research Center for Information Technology in Agriculture Beijing 100097 China
- National Engineering Laboratory for Agri‐product Quality Traceability Beijing 100097 China
| | - Yanbo Wang
- School of Food Science and Biotechnology Zhejiang Engineering Institute of Food Quality and Safety Zhejiang Gongshang University Hangzhou 310018 China
| | - Xinting Yang
- Beijing Research Center for Information Technology in Agriculture Beijing 100097 China
- National Engineering Research Center for Information Technology in Agriculture Beijing 100097 China
- National Engineering Laboratory for Agri‐product Quality Traceability Beijing 100097 China
| | - Jiaran Zhang
- Beijing Research Center for Information Technology in Agriculture Beijing 100097 China
- National Engineering Research Center for Information Technology in Agriculture Beijing 100097 China
- National Engineering Laboratory for Agri‐product Quality Traceability Beijing 100097 China
| | - Zengtao Ji
- Beijing Research Center for Information Technology in Agriculture Beijing 100097 China
- National Engineering Research Center for Information Technology in Agriculture Beijing 100097 China
- National Engineering Laboratory for Agri‐product Quality Traceability Beijing 100097 China
| |
Collapse
|
28
|
Identification of Fresh-Chilled and Frozen-Thawed Chicken Meat and Estimation of their Shelf Life Using an E-Nose Machine Coupled Fuzzy KNN. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01682-6] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
29
|
Zaukuu JLZ, Bazar G, Gillay Z, Kovacs Z. Emerging trends of advanced sensor based instruments for meat, poultry and fish quality- a review. Crit Rev Food Sci Nutr 2019; 60:3443-3460. [PMID: 31793331 DOI: 10.1080/10408398.2019.1691972] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Meat and fish chemical composition and sensory attributes are markers of quality that require innovative assessment methods as existing ones are rather technical, laborious, and expensive. Emerging trends of advanced technology instruments have been lauded in the pharmaceutical, cosmetic and food industries for their high sensitivity, customizability, rapidness and affordability. Common among these, are the electronic tongue (e-tongue) and electronic nose (e-nose) but their use for meat and fish quality, remains scanty and scattered. This paper aims to systematically discuss the developing trends, principles and the recent use of e-tongue and e-nose for quality measurements in fish and meat. From over 90 research papers, it was observed that an arsenal of chemometric tools have been pivotal in applying these instruments for rapid quantitative, qualitative and predictive analysis of some physical properties, chemical properties, storability and the authentication of meat and fish. Both instruments require no reagent (waste free analytical procedure) and have been lauded for precision and*accuracy but e-nose may be better suited for meat and fish assessments. Unlike the e-tongue, e-nose requires no liquid sample preparation and portable versions are promising for rapid remote analysis of meat and fish samples that can save cost on transferring carcass to laboratories.
Collapse
Affiliation(s)
- John Lewis Zinia Zaukuu
- Department of Physics and Control, Faculty of Food Science, Szent István University, Budapest, Hungary
| | - George Bazar
- Department of Nutritional Science and Production Technology, Kaposvár University, Kaposvár, Hungary
| | - Zoltan Gillay
- Department of Physics and Control, Faculty of Food Science, Szent István University, Budapest, Hungary
| | - Zoltan Kovacs
- Department of Physics and Control, Faculty of Food Science, Szent István University, Budapest, Hungary
| |
Collapse
|
30
|
Liu X, Chen K, Wang J, Wang Y, Tang Y, Gao X, Zhu L, Li X, Li J. An on-package colorimetric sensing label based on a sol-gel matrix for fish freshness monitoring. Food Chem 2019; 307:125580. [PMID: 31634762 DOI: 10.1016/j.foodchem.2019.125580] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2019] [Revised: 08/04/2019] [Accepted: 09/23/2019] [Indexed: 12/28/2022]
Abstract
Fish freshness monitoring is important for consumers. This study aims to develop an colorimetric sensing label based on bromocresol green (BCG) and a sol-gel matrix layer coated onto filter paper to monitor fish freshness. Characterization results showed that the sol-gel layer was successfully coated, and the coating yield was 14.25%. The fish freshness could be detected clearly by the naked eye as the color of the sensing label changed. A Hue Saturation Value (HSV) model was used to correlate the response of the sensing label to the freshness of fish samples. Hue (H) values showed a linear response to the total volatile basic nitrogen (TVB-N) concentration in the range of 16.4-23.11 mg/100 g at room temperature, and in the range of 9.28-24.12 mg/100 g at a chilled temperature. The sensing label was applied to other types of fish, and showed an intense color change during the spoilage trial.
Collapse
Affiliation(s)
- Xiuying Liu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Keke Chen
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Jiayan Wang
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Yu Wang
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Yiwei Tang
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Xue Gao
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Lijie Zhu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Xuepeng Li
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
| |
Collapse
|
31
|
Analysis of flavor change in the industrial production of fungal fermentation based mussel (Mytilus edulis) cooking liquor using a laser irradiation desorption based GC/MS method. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.06.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
|
32
|
Yang L, Li L, Song G, Feng J, Zhang Y, Shen Q. Development of a laser irradiation based headspace solid-phase microextraction method for high-throughput guiding the production of Maillard reaction products of tuna hydrolysate. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.026] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
33
|
Chen H, Cui H, Zhang M, Hayat K, Yu J, Xia S, Zhai Y, Zhang X. Improving the Flavor and Oxidation Resistance of Processed Sunflower Seeds with Maillard Peptides. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02255-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
34
|
Effect of Cell-Free Supernatant from Aeromonas sobria on the Spoilage of Shewanella putrefaciens in Pacific White Shrimp (Litopenaeus vannamei) with the Influence of Temperature Fluctuation. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9030587] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The objective of this study was to evaluate the effect of cell-free supernatant (CFS) from Aeromonas sobria on the growth and spoilage potential of Shewanella putrefaciens in Pacific white shrimp (Litopenaeus vannamei) during cold chain logistics, including transportation, retailing, and domestic storage. It was shown that the quality of shrimps deteriorated in the cold chain logistics over time. The temperature fluctuation during the experimental period favored the growth of S. putrefaciens, increased the total volatile basic nitrogen (TVB-N) and biogenic amine value, and decreased the sensory quality of shrimps. The application of CFS resulted in the decline on the growth of S. putrefaciens after the early stationary phase stored at a cold condition. It is concluded that the application of CFS can inhibit microbial growth and the spoilage potential of S. putrefaciens and offset the quality deterioration of shrimp exposed to temperature fluctuation during cold chain logistics.
Collapse
|
35
|
Novel techniques for evaluating freshness quality attributes of fish: A review of recent developments. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.12.002] [Citation(s) in RCA: 92] [Impact Index Per Article: 18.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
36
|
Hu W, Wan L, Jian Y, Ren C, Jin K, Su X, Bai X, Haick H, Yao M, Wu W. Electronic Noses: From Advanced Materials to Sensors Aided with Data Processing. ADVANCED MATERIALS TECHNOLOGIES 2018:1800488. [DOI: 10.1002/admt.201800488] [Citation(s) in RCA: 87] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/30/2023]
Affiliation(s)
- Wenwen Hu
- School of Aerospace Science and TechnologyXidian University Shaanxi 710126 P. R. China
| | - Liangtian Wan
- The Key Laboratory for Ubiquitous Network and Service Software of Liaoning ProvinceSchool of SoftwareDalian University of Technology Dalian 116620 China
| | - Yingying Jian
- School of Advanced Materials and NanotechnologyXidian University Shaanxi 710126 P. R. China
| | - Cong Ren
- School of Advanced Materials and NanotechnologyXidian University Shaanxi 710126 P. R. China
| | - Ke Jin
- School of Aerospace Science and TechnologyXidian University Shaanxi 710126 P. R. China
| | - Xinghua Su
- School of Materials Science and EngineeringChang'an University Xi'an 710061 China
| | - Xiaoxia Bai
- School of Advanced Materials and NanotechnologyXidian University Shaanxi 710126 P. R. China
| | - Hossam Haick
- School of Advanced Materials and NanotechnologyXidian University Shaanxi 710126 P. R. China
- Department of Chemical Engineering and Russell Berrie Nanotechnology InstituteTechnion‐Israel Institute of Technology Haifa 3200003 Israel
| | - Mingshui Yao
- Fujian Institute of Research on the Structure of MatterChinese Academy of Sciences Fuzhou 350002 P. R. China
| | - Weiwei Wu
- School of Advanced Materials and NanotechnologyXidian University Shaanxi 710126 P. R. China
| |
Collapse
|