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Xu Q, Li Q, Yang T, Long J, Huang Y, Luo Y, Fang Y, Chen X, Lu X, Zhao T, Ma E, Chen J, Wang M, Xia Q. Comprehensive quality evaluation of fermented-steaming Fructus Aurantii based on chemical composition, flavor characteristics, and intestinal microbial community. J Food Sci 2024; 89:2611-2628. [PMID: 38571450 DOI: 10.1111/1750-3841.17052] [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: 12/07/2023] [Revised: 02/18/2024] [Accepted: 03/12/2024] [Indexed: 04/05/2024]
Abstract
Fructus Aurantii (FA) is an edible and medicinal functional food used worldwide that enhances digestion. Since raw FA (RFA) possesses certain side effects for some patients, processed FA (PFA) is commonly used in clinical practice. This study aimed to establish an objective and comprehensive quality evaluation of the PFA that employed the technique of steaming and fermentation. Combined with the volatile and non-volatile components, as well as the regulation of gut microbiota, the differentiation between RFA and PFA was analyzed. The results showed that the PFA considerably reduced the contents of flavonoid glycosides while increasing hesperidin-7-O-glucoside and flavonoid aglycones. The electronic nose and GC-MS (Gas chromatography/mass spectrometry) effectively detected the variation in flavor between RFA and PFA. Correlation analysis revealed that eight volatile components (relative odor activity value [ROAV] ≥ 0.1) played a key role in inducing odor modifications. The original floral and woody notes were subdued due to decreased levels of linalool, sabinene, α-terpineol, and terpinen-4-ol. After processing, more delightful flavors such as lemon and fruity aromas were acquired. Furthermore, gut microbiota analysis indicated a significant increase in beneficial microbial taxa. Particularly, Lactobacillus, Akkermansia, and Blautia exhibited higher abundance following PFA treatment. Conversely, a lower presence of pathogenic bacteria, including Proteobacteria, Flexispira, and Clostridium. This strategy contributes to a comprehensive analysis technique for the quality assessment of FA, providing scientific justifications for processing FA into high-value products with enhanced health benefits. PRACTICAL APPLICATION: This study provided an efficient approach to Fructus Aurantii quality evaluation. The methods of fermentation and steaming showed improved quality and safety.
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Affiliation(s)
- Qijian Xu
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Qinru Li
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Ting Yang
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Jiangling Long
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Yingying Huang
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Yuting Luo
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Yangbing Fang
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Xuemei Chen
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Xiaomei Lu
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Tingxiu Zhao
- School of Basic Medical Science, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Enyao Ma
- Guangdong Hanchao Traditional Chinese Medicine Technology Co., Ltd., Guangzhou, China
| | - Jiamin Chen
- Lingnan Traditional Chinese Medicine Slices Co., Ltd., Guangzhou, China
| | - Meiqi Wang
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Quan Xia
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, China
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2
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Zhang Y, Liu G, Xie Q, Wang Y, Yu J, Ma X. A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods. Compr Rev Food Sci Food Saf 2023; 22:107-134. [PMID: 36318404 DOI: 10.1111/1541-4337.13064] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2022] [Revised: 09/28/2022] [Accepted: 10/05/2022] [Indexed: 11/05/2022]
Abstract
For years, various thawing technologies based on pressure, ultrasound, electromagnetic energy, and electric field energy have been actively investigated to minimize the amount of drip and reduce the quality deterioration of muscle foods during thawing. However, existing thawing technologies have limitations in practical applications due to their high costs and technical defects. Therefore, key factors of thawing technologies must be comprehensively analyzed, and their effects must be systematically evaluated by the quality indexes of muscle foods. In this review, the principles and key factors of thawing techniques are discussed, with an emphasis on combinations of thawing technologies. Furthermore, the application effects of thawing technologies in muscle foods are systematically evaluated from the viewpoints of eating quality and microbial and chemical stability. Finally, the disadvantages of the existing thawing technologies and the development prospects of tempering technologies are highlighted. This review can be highly instrumental in achieving more ideal thawing goals.
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Affiliation(s)
- Yuanlv Zhang
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Qiwen Xie
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Yanyao Wang
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Jia Yu
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaoju Ma
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
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Khodaei SM, Gholami‐Ahangaran M, Karimi Sani I, Esfandiari Z, Eghbaljoo H. Application of intelligent packaging for meat products: A systematic review. Vet Med Sci 2022; 9:481-493. [PMID: 36571810 PMCID: PMC9857129 DOI: 10.1002/vms3.1017] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
Abstract
BACKGROUND Today, in response to consumer demand and market trends, the development of new packaging with better performance such as intelligent packaging has become more important. This packaging system is able to perform intelligent functions to increase shelf life, increase safety and improve product quality. OBJECTIVES Recently, various types of packaging systems are available for meat products, especially cooked, fresh and processed meats. But because meat products are very perishable, monitoring their quality and safety in the supply chain is very important. This systematic article briefly reviews some of the recent data about the application of intelligent packaging in meat products. METHODS The search was conducted in Google Scholar, Science Direct, Elsevier, Springer, Scopus, and PubMed, from April 1996 to April 2021 using a different combination of the following keyword: intelligent packaging, and meat. RESULTS The results showed that the intelligent packaging presents several benefits compared to traditional packaging (e.g., antimicrobial, antioxidant, and shelf life extension) at the industrial processing level. Thus, these systems have been applied to improve the shelf life and textural properties of meat and meat products. CONCLUSIONS It is necessary to control the number of intelligent compounds that are included in the packaging as they clearly influence the quality and nutritional properties as well as the final cost of the food products.
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Affiliation(s)
- Seyedeh Mahsa Khodaei
- Department of Food Science and TechnologyNutrition and Food Security Research CenterSchool of Nutrition and Food ScienceIsfahan University of Medical SciencesIsfahanIran
| | - Majid Gholami‐Ahangaran
- Department of Poultry DiseasesFaculty of Veterinary MedicineShahrekord Branch, Islamic Azad UniversityShahrekordIran
| | - Iraj Karimi Sani
- Department of Food Science and TechnologyFaculty of AgricultureUrmia UniversityUrmiaIran
| | - Zahra Esfandiari
- Department of Food Science and TechnologyNutrition and Food Security Research CenterSchool of Nutrition and Food ScienceIsfahan University of Medical SciencesIsfahanIran
| | - Hadi Eghbaljoo
- Division of Food Safety and HygieneDepartment of Environmental Health EngineeringSchool of Public HealthTehran University of Medical SciencesTehranIran
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Zhang Z, Zang M, Zhang K, Wang S, Li D, Li X. Effect of two types of thermal processing methods on the aroma and taste profiles of three commercial plant-based beef analogues and beef by GC-MS, E-nose, E-tongue, and sensory evaluation. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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5
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Detection of the Inoculated Fermentation Process of Apo Pickle Based on a Colorimetric Sensor Array Method. Foods 2022; 11:foods11223577. [PMID: 36429169 PMCID: PMC9689762 DOI: 10.3390/foods11223577] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 10/28/2022] [Accepted: 11/04/2022] [Indexed: 11/12/2022] Open
Abstract
Apo pickle is a traditional Chinese fermented vegetable. However, the traditional fermentation process of Apo pickle is slow, easy to ruin, and cannot be judged with regard to time. To improve fermentation, LP-165 (L. Plantarum), which has a high salt tolerance, acidification, and growth capacity, was chosen as the starter culture. Meanwhile, a colorimetric sensor array (CSA) sensitive to pickle volatile compounds was developed to differentiate Apo pickles at varying degrees of fermentation. The color components were extracted from each dye in the color change profiles and were analyzed using principal component analysis (PCA) and linear discriminant analysis (LDA). The fermentation process of the Apo pickle was classified into four phases by LDA. The accuracy of backward substitution verification was 99% and the accuracy of cross validation was 92.7%. Furthermore, the partial least squares regression (PLSR) showed that data from the CSA were correlated with pH total acid, lactic acid, and volatile acids of the Apo pickle. These results illustrate that the CSA reacts quickly to inoculated Apo pickle and could be used to detect fermentation.
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Zhang Z, Jiang J, Zang M, Zhang K, Li D, Li X. Flavor Profile Analysis of Instant and Traditional Lanzhou Beef Bouillons Using HS-SPME-GC/MS, Electronic Nose and Electronic Tongue. Bioengineering (Basel) 2022; 9:bioengineering9100582. [PMID: 36290550 PMCID: PMC9598340 DOI: 10.3390/bioengineering9100582] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/17/2022] [Accepted: 09/18/2022] [Indexed: 11/16/2022] Open
Abstract
The volatile profiles and taste properties of Lanzhou beef bouillons prepared with traditional (A1−A8) and modern (B1, B2) processing methods were evaluated. A total of 133 volatiles were identified: olefins, aldehydes and alcohols from spices in traditional bouillons were significantly higher (p < 0.05) than those in instant bouillons. The characteristic volatile substances in traditional beef bouillons were eucalyptol, linalool, 2-decanone, β-caryophyllene and geraniol; instant bouillons lacked 2-decanone and β-caryophyllene, and the contents of the other three substances were low. PCA (principal component analysis) and CA (clustering analysis) showed that the instant bouillons have a similar volatile profile to traditional bouillons, and the results of E-nose and sensory evaluation also supported this conclusion. The E-tongue showed that the taste profiles of instant bouillons were significantly different from those of traditional bouillons, mainly due to lack of umami; however, sensory evaluation revealed that taste differences were not perceptible.
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Affiliation(s)
- Zheqi Zhang
- China Meat Research Center, Beijing 100068, China
| | - Jiaolong Jiang
- Gansu Longcuitang Nutrition and Health Food Co., Ltd., Lanzhou 730030, China
| | - Mingwu Zang
- China Meat Research Center, Beijing 100068, China
- Correspondence: ; Tel.: +86-13-81-035-4655
| | - Kaihua Zhang
- China Meat Research Center, Beijing 100068, China
| | - Dan Li
- China Meat Research Center, Beijing 100068, China
| | - Xiaoman Li
- China Meat Research Center, Beijing 100068, China
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7
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García MR, Ferez-Rubio JA, Vilas C. Assessment and Prediction of Fish Freshness Using Mathematical Modelling: A Review. Foods 2022; 11:foods11152312. [PMID: 35954077 PMCID: PMC9368035 DOI: 10.3390/foods11152312] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 07/20/2022] [Accepted: 07/25/2022] [Indexed: 12/10/2022] Open
Abstract
Fish freshness can be considered as the combination of different nutritional and organoleptic attributes that rapidly deteriorate after fish capture, i.e., during processing (cutting, gutting, packaging), storage, transport, distribution, and retail. The rate at which this degradation occurs is affected by several stress variables such as temperature, water activity, or pH, among others. The food industry is aware that fish freshness is a key feature influencing consumers’ willingness to pay for the product. Therefore, tools that allow rapid and reliable assessment and prediction of the attributes related to freshness are gaining relevance. The main objective of this work is to provide a comprehensive review of the mathematical models used to describe and predict the changes in the key quality indicators in fresh fish and shellfish during storage. The work also briefly describes such indicators, discusses the most relevant stress factors affecting the quality of fresh fish, and presents a bibliometric analysis of the results obtained from a systematic literature search on the subject.
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Affiliation(s)
- Míriam R. García
- Research Group on Biosystems and Bioprocess Engineering (Bio2eng), IIM-CSIC, 36208 Vigo, Spain; (M.R.G.); (J.A.F.-R.)
| | - Jose Antonio Ferez-Rubio
- Research Group on Biosystems and Bioprocess Engineering (Bio2eng), IIM-CSIC, 36208 Vigo, Spain; (M.R.G.); (J.A.F.-R.)
- Research Group on Microbiology and Quality of Fruit and Vegetables, CEBAS-CSIC, 30100 Murcia, Spain
| | - Carlos Vilas
- Research Group on Biosystems and Bioprocess Engineering (Bio2eng), IIM-CSIC, 36208 Vigo, Spain; (M.R.G.); (J.A.F.-R.)
- Correspondence:
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8
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Du J, Zhang M, Zhang L, Law CL, Liu K. Shelf-Life Prediction and Critical Value of Quality Index of Sichuan Sauerkraut Based on Kinetic Model and Principal Component Analysis. Foods 2022; 11:foods11121762. [PMID: 35741958 PMCID: PMC9222660 DOI: 10.3390/foods11121762] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 06/08/2022] [Accepted: 06/08/2022] [Indexed: 01/25/2023] Open
Abstract
Kinetic models and accelerated shelf-life testing were employed to estimate the shelf-life of Sichuan sauerkraut. The texture, color, total acid, microbe, near-infrared analysis, volatile components, taste, and sensory evaluation of Sichuan sauerkraut stored at 25, 35, and 45 °C were determined. Principal component analysis (PCA) and Fisher discriminant analysis (FDA) were used to analyze the e-tongue data. According to the above analysis, Sichuan sauerkraut with different storage times can be divided into three types: completely acceptable period, acceptable period, and unacceptable period. The model was found to be useful to determine the critical values of various quality indicators. Furthermore, the zero-order kinetic reaction model (R2, 0.8699-0.9895) was fitted better than the first-order kinetic reaction model. The Arrhenius model (Ea value was 47.23-72.09 kJ/mol, kref value was 1.076 × 106-9.220 × 1010 d-1) exhibited a higher fitting degree than the Eyring model. Based on the analysis of physical properties, the shelf-life of Sichuan sauerkraut was more accurately predicted by the combination of the zero-order kinetic reaction model and the Arrhenius model, while the error back propagation artificial neural network (BP-ANN) model could better predict the chemical properties. It is a better choice for dealers and consumers to judge the shelf life and edibility of food by shelf-life model.
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Affiliation(s)
- Jie Du
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (J.D.); (L.Z.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (J.D.); (L.Z.)
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi 214122, China
- Correspondence: ; Tel./Fax: +86-510-85877225
| | - Lihui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (J.D.); (L.Z.)
| | - Chung Lim Law
- Department of Chemical and Environmental Engineering, Malaysia Campus, University of Nottingham, Semenyih 43500, Selangor, Malaysia;
| | - Kun Liu
- Sichuan Tianwei Food Group Co., Ltd., Chengdu 610207, China;
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9
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Luo X, Zaitoon A, Lim LT. A review on colorimetric indicators for monitoring product freshness in intelligent food packaging: Indicator dyes, preparation methods, and applications. Compr Rev Food Sci Food Saf 2022; 21:2489-2519. [PMID: 35365965 DOI: 10.1111/1541-4337.12942] [Citation(s) in RCA: 44] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 01/12/2022] [Accepted: 02/21/2022] [Indexed: 12/27/2022]
Abstract
Intelligent food packaging system exhibits enhanced communication function by providing dynamic product information to various stakeholders (e.g., consumers, retailers, distributors) in the supply chain. One example of intelligent packaging involves the use of colorimetric indicators, which when subjected to external stimuli (e.g., moisture, gas/vapor, electromagnetic radiation, temperature), display discernable color changes that can be correlated with real-time changes in product quality. This type of interactive packaging system allows continuous monitoring of product freshness during transportation, distribution, storage, and marketing phases. This review summarizes the colorimetric indicator technologies for intelligent packaging systems, emphasizing on the types of indicator dyes, preparation methods, applications in different food products, and future considerations. Both food and nonfood indicator materials integrated into various carriers (e.g., paper-based substrates, polymer films, electrospun fibers, and nanoparticles) with material properties optimized for specific applications are discussed, targeting perishable products, such as fresh meat and fishery products. Colorimetric indicators can supplement the traditional "Best Before" date label by providing real-time product quality information to the consumers and retailers, thereby not only ensuring product safety, but also promising in reducing food waste. Successful scale-up of these intelligent packaging technologies to the industrial level must consider issues related to regulatory approval, consumer acceptance, cost-effectiveness, and product compatibility.
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Affiliation(s)
- Xiaoyu Luo
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, Guangdong, China
| | - Amr Zaitoon
- Department of Food Science, University of Guelph, Guelph, Canada
| | - Loong-Tak Lim
- Department of Food Science, University of Guelph, Guelph, Canada
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10
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Nam DG, Kim M, Choe JS, Choi AJ. Effects of High-Pressure, Hydrothermal, and Enzyme-Assisted Treatment on the Taste and Flavor Profile of Water-Soluble Ginger ( Zingiber officinale) Extract. Foods 2022; 11:508. [PMID: 35205985 PMCID: PMC8871348 DOI: 10.3390/foods11040508] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 01/28/2022] [Accepted: 02/04/2022] [Indexed: 01/13/2023] Open
Abstract
Ginger, a plant widely consumed worldwide, is used as a spice or to enhance the flavor of foods. In this study, the taste characteristics (gingerol, shogaol, and amino acid) of extracts treated with various solubilizing methods were objectively compared. In addition, an E-nose confirmed the flavor pattern combined with principal component analysis (PCA) between each extract gas chromatogram-tandem mass spectrometry was performed to compare and analyze volatile compounds between extraction methods. As a result, high-pressure enzyme-assisted extraction (HPE) and hydrothermal enzyme-assisted extraction (HWE) treatment effectively improved the extraction yield of ginger and the contents of gingerol and shogaol and removed the bitter taste. In addition, radar charts of both E-nose and PCA provided the distribution of flavor substances in HPE and HWE products of ginger. After enzyme-assisted treatment, a strong fruity and piquant flavor was noted. In conclusion, it is suggested that ginger extract of enzyme-assisted treatment has increased flavor compounds and can be an excellent food material.
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Affiliation(s)
| | | | | | - Ae-jin Choi
- Division of Functional Food & Nutrition, Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration, Wanju-gun 55365, Korea; (D.-G.N.); (M.K.); (J.-S.C.)
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11
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Weng Z, Sun L, Wang F, Sui X, Fang Y, Tang X, Shen X. Assessment the flavor of soybean meal hydrolyzed with Alcalase enzyme under different hydrolysis conditions by E-nose, E-tongue and HS-SPME-GC-MS. FOOD CHEMISTRY-X 2021; 12:100141. [PMID: 34704014 PMCID: PMC8523844 DOI: 10.1016/j.fochx.2021.100141] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 10/07/2021] [Accepted: 10/12/2021] [Indexed: 12/02/2022]
Abstract
Enzymatic hydrolysis with Alcalase reduced soybean odor substance 1-octene-3-ol. Excessive enzymatic hydrolysis resulted in the deterioration of the hydrolysate flavor. The flavour of soybean meal hydrolysates with different hydrolysis conditions could be distinguished by E-tongue.
In the present study, E-nose, E-tongue, and headspace-solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC–MS) technology combined with Principal Component Analysis (PCA) were employed to evaluate the flavor characteristics of the volatile and the non-volatile substances generated during the enzymatic hydrolysis of the soybean meal by Alcalase. The results showed that the enzymatic hydrolysis effectively reduced the content of soybean odorous substance 1-octene-3-ol and led to better flavor. However, the excessive enzymatic hydrolysis resulted in the deterioration of the enzymatic hydrolysates flavor. In addition, both radar graph and PCA of E-tongue were able to provide the distribution of flavor substances during the enzymatic hydrolysis of the soybean meal. These results provided a theoretical basis for the improvement of the flavors of the soybean meal and its derived products.
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Affiliation(s)
- Zebin Weng
- School of Traditional Chinese Medicine & School of Integrated Chinese and Western Medicine, Nanjing University of Chinese Medicine, Nanjing, China
| | - Lu Sun
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210046, China
| | - Fang Wang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210046, China
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yong Fang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210046, China
| | - Xiaozhi Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210046, China
| | - Xinchun Shen
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210046, China
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12
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Culture-dependent PCR-DGGE-based fingerprinting to trace fishing origin or storage history of gilthead seabream. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108398] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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13
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14
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Kang W, Lin H, Jiang H, Yao-Say Solomon Adade S, Xue Z, Chen Q. Advanced applications of chemo-responsive dyes based odor imaging technology for fast sensing food quality and safety: A review. Compr Rev Food Sci Food Saf 2021; 20:5145-5172. [PMID: 34409725 DOI: 10.1111/1541-4337.12823] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 06/24/2021] [Accepted: 07/06/2021] [Indexed: 01/18/2023]
Abstract
Public attention to foodquality and safety has been increased significantly. Therefore, appropriate analytical tools are needed to analyze and sense the food quality and safety. Volatile organic compounds (VOCs) are important indicators for the quality and safety of food products. Odor imaging technology based on chemo-responsive dyes is one of the most promising methods for analysis of food products. This article reviews the sensing and imaging fundamentals of odor imaging technology based on chemo-responsive dyes. The aim is to give detailed outlines about the theory and principles of using odor imaging technology for VOCs detection, and to focus primarily on its applications in the field of quality and safety evaluation of food products, as well as its future applicability in modern food industries and research. The literatures presented in this review clearly demonstrated that imaging technology based on chemo-responsive dyes has the exciting effect to inspect such as quality assessment of cereal , wine and vinegar flavored foods , poultry meat, aquatic products, fruits and vegetables, and tea. It has the potential for the rapid, reliable, and inline assessment of food safety and quality by providing odor-image-basedmonitoring tool. Practical Application: The literatures presented in this review clearly demonstrated that imaging technology based on chemo-responsive dyes has the exciting effect to inspect such as quality assessment of cereal , wine and vinegar flavored foods, poultry meat, aquatic products, fruits and vegetables, and tea.
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Affiliation(s)
- Wencui Kang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China
| | - Hao Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China
| | - Hao Jiang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China
| | | | - Zhaoli Xue
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China
| | - Quansheng Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China
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15
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Evaluation of volatile metabolites as potential markers to predict naturally-aged seed vigour by coupling rapid analytical profiling techniques with chemometrics. Food Chem 2021; 367:130760. [PMID: 34390911 DOI: 10.1016/j.foodchem.2021.130760] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Revised: 07/08/2021] [Accepted: 08/01/2021] [Indexed: 11/21/2022]
Abstract
Rapid volatile detection methods for seed vigour rely heavily on artificial ageing (AA), however the comparability of volatile organic compounds (VOCs) to natural ageing (NA) and practicability of the detection models were not well known. In this study, VOCs between AA and NA sweet corn seeds were compared and Partial Least Squares Regression (PLS-R) modelswere constructed based on AA to predict the seed vigour of NA. A total of 33 VOCs were identified, among which aldehydes showed the highest consistency between NA and AA. Furthermore, a AS-PLS-R model with variable importance in projection (VIP > 1) and Pearson Correlation Coefficient (r > 0.9) algorithms, which was built on 3 volatile markers: benzaldehyde monomer, n-nonanal, 1-butanol monomer, achieved the best performance (R2p of 0.901 and RMSEP of 0.050). Therefore, coupling Gas Chromatography- Ion Mobility Spectrometry (GC-IMS) with chemometrics can be an effective way to monitor and predict stored seeds vigour.
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16
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Optical pH Sensing in Milk: A Small Puzzle of Indicator Concentrations and the Best Detection Method. CHEMOSENSORS 2021. [DOI: 10.3390/chemosensors9070177] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Optical chemical sensors can yield distinctively different responses that are dependent on the method applied for readout and evaluation. We therefore present a comprehensive study on the pH determined non-continuously with optical sensors in real milk samples by either photometry or colorimetry (via the RGB-readout of digital images) compared to the pH values obtained electrochemically by potentiometry. Additionally, the photometric determination of pH was conducted with single-wavelength and a dual wavelength ratiometric evaluation of the absorbance. It was found that both the precision and accuracy of the pH determined by photometry benefit from lower concentrations of bromocresol purple, which served as the pH indicator inside the sensor membrane. A further improvement is obtained by the ratiometric evaluation of the photometric sensor response. The pH values obtained from the colorimetric evaluation, however, gain in precision and accuracy if a higher concentration of the indicator is immobilized inside the sensor membrane. This has a major impact on the future fabrication of optical pH sensor membranes because they can be better tuned to match to the most precise and accurate range of the planned detection method.
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17
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Franceschelli L, Berardinelli A, Dabbou S, Ragni L, Tartagni M. Sensing Technology for Fish Freshness and Safety: A Review. SENSORS 2021; 21:s21041373. [PMID: 33669188 PMCID: PMC7919655 DOI: 10.3390/s21041373] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 02/09/2021] [Accepted: 02/12/2021] [Indexed: 02/06/2023]
Abstract
Standard analytical methods for fish freshness assessment are based on the measurement of chemical and physical attributes related to fish appearance, color, meat elasticity or texture, odor, and taste. These methods have plenty of disadvantages, such as being destructive, expensive, and time consuming. All these techniques require highly skilled operators. In the last decade, rapid advances in the development of novel techniques for evaluating food quality attributes have led to the development of non-invasive and non-destructive instrumental techniques, such as biosensors, e-sensors, and spectroscopic methods. The available scientific reports demonstrate that all these new techniques provide a great deal of information with only one test, making them suitable for on-line and/or at-line process control. Moreover, these techniques often require little or no sample preparation and allow sample destruction to be avoided.
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Affiliation(s)
- Leonardo Franceschelli
- Department of Electrical, Electronic and Information Engineering, Guglielmo Marconi-University of Bologna, Via Dell’Università, 50, 47521 Cesena, Italy;
- Correspondence:
| | - Annachiara Berardinelli
- Department of Industrial Engineering, University of Trento, Via Sommarive, 9, Povo, 38123 Trento, Italy;
- Centre Agriculture Food Environment, University of Trento, Via E. Mach, 1, S. Michele All’Adige, 38010 Trento, Italy;
| | - Sihem Dabbou
- Centre Agriculture Food Environment, University of Trento, Via E. Mach, 1, S. Michele All’Adige, 38010 Trento, Italy;
| | - Luigi Ragni
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy;
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Via Q. Bucci 336, 47521 Cesena, Italy
| | - Marco Tartagni
- Department of Electrical, Electronic and Information Engineering, Guglielmo Marconi-University of Bologna, Via Dell’Università, 50, 47521 Cesena, Italy;
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18
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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.
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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
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19
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Chen Q, Hu Y, Wen R, Wang Y, Qin L, Kong B. Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue. Meat Sci 2020; 172:108338. [PMID: 33129060 DOI: 10.1016/j.meatsci.2020.108338] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 10/03/2020] [Accepted: 10/06/2020] [Indexed: 12/23/2022]
Abstract
The effects of different sodium substitutes on the physical and bacterial properties, flavour profile and sensory evaluation of dry fermented sausage were investigated. There were three different salt formulations, including control (C: 100%NaCl), S1 (70%NaCl and 30%KCl) and S2 (70%NaCl, 20%KCl and 10% flavour enhancers). Higher moisture content and lactic acid bacteria count, and lower pH and Staphylococcus count were observed in NaCl substitution treatments compared to the control (P < 0.05). Sixty-two volatiles were detected in sausages, and 26 compounds were regarded as key volatile compounds based on the odour activity values. The electronic tongue result and sensory evaluation showed that the taste profile of S2 treatment was similar to control treatment; and the electronic nose, volatile compound results and hierarchical cluster analysis showed that the sodium substitutes had a more significant effect on the odour profile. Overall, S2 may be an ideal low-sodium substitute to achieve a 30% reduction in NaCl and provide a better flavour profile of fermented sausages.
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Affiliation(s)
- Qian Chen
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yingying Hu
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Rongxin Wen
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yan Wang
- Shimadzu (China) Co., LTD., Shenyang, Liaoning 110000, China
| | - Ligang Qin
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Baohua Kong
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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20
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Gu X, Feng L, Zhu J, Li Y, Tu K, Dong Q, Pan L. Application of gas sensors for modelling the dynamic growth of Pseudomonas in pork stored at different temperatures. Meat Sci 2020; 171:108282. [PMID: 32858421 DOI: 10.1016/j.meatsci.2020.108282] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 06/29/2020] [Accepted: 08/15/2020] [Indexed: 11/20/2022]
Abstract
Pseudomonas have a faster growth rate over other bacteria in chilled meat under aerobic conditions. A non-destructive method for modelling the dynamic growth of Pseudomonas in pork stored at different temperatures using gas sensors was presented in our work. Based on selected gas sensor data, the first-order kinetic equations (Gompertz and Logistic Functions) combined with the secondary model (Square-root Function) effectively simulated Pseudomonas growth in pork at different temperatures with R2 and RMSE values of 0.71-0.97 and 0.27-0.84, respectively. Additionally, these models showed high accuracy with correlation coefficients greater than 0.90, in addition to several individual accuracy values. Furthermore, HS-SPME/GC-MS results demonstrated the presence of identified key volatiles in samples inoculated with Pseudomonas, including three amine compounds (mercaptamine, 1-octanamine and 1-heptadecanamine), phenol and indole. Our work showed that gas sensors are a rapid, easy and non-destructive method with acceptable feasibility in modelling the dynamic growth of spoilage microorganisms in meat.
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Affiliation(s)
- Xinzhe Gu
- College of Food Science and Technology, Nanjing Agricultural University, No.1, Weigang Road, Nanjing, Jiangsu 210095, PR China
| | - Li Feng
- College of Food Science and Technology, Nanjing Agricultural University, No.1, Weigang Road, Nanjing, Jiangsu 210095, PR China
| | - Jingyi Zhu
- College of Food Science and Technology, Nanjing Agricultural University, No.1, Weigang Road, Nanjing, Jiangsu 210095, PR China
| | - Yue Li
- College of Food Science and Technology, Nanjing Agricultural University, No.1, Weigang Road, Nanjing, Jiangsu 210095, PR China
| | - Kang Tu
- College of Food Science and Technology, Nanjing Agricultural University, No.1, Weigang Road, Nanjing, Jiangsu 210095, PR China
| | - Qingli Dong
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, 516 Jun Gong Rd., Shanghai 200093, PR China
| | - Leiqing Pan
- College of Food Science and Technology, Nanjing Agricultural University, No.1, Weigang Road, Nanjing, Jiangsu 210095, PR China.
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21
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Wu D, Zhang M, Chen H, Bhandari B. Freshness monitoring technology of fish products in intelligent packaging. Crit Rev Food Sci Nutr 2020; 61:1279-1292. [PMID: 32342714 DOI: 10.1080/10408398.2020.1757615] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Fish products are one of the preferred products in modern healthy diets, because they contain unqualified proteins, polyunsaturated fatty acids and a variety of vitamins and minerals. However, because of their vulnerability to deterioration, methods to maintain their freshness have attracted wide attention. Intelligent packaging can effectively monitor the quality and safety of fish products, provide warning, and has a great market and development potential. Therefore, this paper reviews the research progress of intelligent packaging technology used to monitor the freshness of fish products. The quality attributes of freshness of fish products are summarized. The classification, principle and latest application progress of three advanced technologies, indicator, sensor and radio frequency identification (RFID), are summarized. In addition, the advantages and disadvantages of the intelligent packaging technology for monitoring the freshness of products are discussed, and the current research results are summarized and prospected.
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Affiliation(s)
- Dan Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi,, China
| | - Huizhi Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Yechun Food Production and Distribution Co., Ltd, Yangzhou, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
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22
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Design of Predictive Tools to Estimate Freshness Index in Farmed Sea Bream ( Sparus aurata) Stored in Ice. Foods 2020; 9:foods9010069. [PMID: 31936325 PMCID: PMC7023323 DOI: 10.3390/foods9010069] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Revised: 12/30/2019] [Accepted: 01/05/2020] [Indexed: 02/02/2023] Open
Abstract
This research studied sea bream freshness evolution through storage time in ice by determining different quality parameters and sensory profiles. Predictive models for freshness index, storage time, and microbial counts were designed from these data. Physico–chemical parameters were assessed to evaluate the quality of fish; microbial growth was controlled to ensure food safety, and sensory analyses were carried out to characterize quality deterioration. Predictive models were developed and improved with the aim of being used as tools for quality management in the seafood industry. Validation was conducted in order to establish the accuracy of models. There was a good relationship between the physico–chemical and microbiological parameters. Sensory analysis and microbial counts allowed for the establishment of a shelf-life of 10 days, which corresponded to a poor quality (according to the European Community’s system of grading fish for marketing purposes), with a freshness index lower than 50%. Sensory profiles showed that gill and flesh texture were the most vulnerable attributes during storage in ice related to spoilage. The predictive models for the freshness index (%) and ice storage time (h) exhibited an accuracy close to 90% following practical validation.
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23
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Lv R, Huang X, Dai C, Ye W, Tian X. A rapid colorimetric sensing unit for histamine content of mackerel using azo reagent. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13099] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Riqin Lv
- School of Biological Science and Food Engineering, Chuzhou University Chuzhou Anhui P. R. China
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu P. R. China
| | - Xingyi Huang
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu P. R. China
| | - Chunxia Dai
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu P. R. China
| | - Weitao Ye
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu P. R. China
| | - Xiaoyu Tian
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu P. R. China
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24
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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]
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25
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Gavrilenko NA, Saranchina NV, Sukhanov AV, Fedan DA. Reversible pH-sensitive element based on bromocresol purple immobilized into the polymethacrylate matrix. MENDELEEV COMMUNICATIONS 2018. [DOI: 10.1016/j.mencom.2018.07.038] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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26
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Seafood spoilage microbiota and associated volatile organic compounds at different storage temperatures and packaging conditions. Int J Food Microbiol 2018; 280:87-99. [PMID: 29478710 DOI: 10.1016/j.ijfoodmicro.2017.12.029] [Citation(s) in RCA: 95] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2017] [Revised: 12/21/2017] [Accepted: 12/30/2017] [Indexed: 01/12/2023]
Abstract
Seafood comprising of both vertebrate and invertebrate aquatic organisms are nutritious, rich in omega-3 fatty acids, essential vitamins, proteins, minerals and form part of healthy diet. However, despite the health and nutritional benefits, seafood is highly perishable. Spoilage of seafood could be as a result of microbial activity, autolysis or chemical oxidation. Microbial activity constitutes more spoilage than others. Spoilage bacteria are commonly Gram negative and produce off odours and flavours in seafood as a result of their metabolic activities. Storage temperature, handling and packaging conditions affect microbial growth and thus the shelf-life of seafood. Due to the complexity of the microbial communities in seafood, culture dependent methods of detection may not be useful, hence the need for culture independent methods are necessary to understand the diversity of microbiota and spoilage process. Similarly, the volatile organic compounds released by spoilage bacteria are not fully understood in some seafood. This review therefore highlights current knowledge and understanding of seafood spoilage microbiota, volatile organic compounds, effects of storage temperature and packaging conditions on quality of seafood.
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27
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İZCİ L, EKİCİ F, GÜNLÜ A. Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditions. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.38416] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | - Furkan EKİCİ
- E-City Technology and Payment Systems Industry and Trade Co., Turkey
| | - Ali GÜNLÜ
- University of Muğla Sıtkı Koçman, Turkey
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28
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Kim SY, Ko JA, Kang BS, Park HJ. Prediction of key aroma development in coffees roasted to different degrees by colorimetric sensor array. Food Chem 2017; 240:808-816. [PMID: 28946345 DOI: 10.1016/j.foodchem.2017.07.139] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2017] [Revised: 07/06/2017] [Accepted: 07/25/2017] [Indexed: 11/29/2022]
Abstract
We developed a colorimetric sensor array (CSA) that is sensitive to highly contributory volatile compounds of coffee aroma for discrimination of coffee samples roasted to different roast degrees. Strecker aldehydes and α-diketones were significantly higher for the medium roast than the other roast degrees. The development of several sulfur compounds was pronounced in the medium-dark and dark roasts, except for dimethyl sulfide, which was only detected in the light roast. The CSA method coupled with principal component analysis or hierarchical cluster analysis successfully distinguished the roasted coffee samples according to roast degree. Partial least squares regression results showed that the CSA responses were well-correlated with the concentrations of volatile compounds in the coefficient of determination (rp2) range of 0.686-0.955. These results demonstrate that the CSA rapidly responded to coffee aroma compounds and was capable of predicting coffee aroma development.
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Affiliation(s)
- Su-Yeon Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 02841, Republic of Korea; World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Jung-A Ko
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 02841, Republic of Korea
| | - Bo-Sik Kang
- Department of Wine and Coffee, Daekyeung University, Jain-myeon, Gyeongsan-Si, Gyeongbuk 38547, Republic of Korea.
| | - Hyun-Jin Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 02841, Republic of Korea.
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29
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Freshness assessment of turbot (Scophthalmus maximus) by Quality Index Method (QIM), biochemical, and proteomic methods. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.12.037] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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30
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Vilas C, Alonso A, Herrera J, García-Blanco A, García M. A model for the biochemical degradation of inosine monophosphate in hake ( Merluccius merluccius ). J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.12.016] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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31
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Donglu F, Wenjian Y, Kimatu BM, Liyan Z, Xinxin A, Qiuhui H. Comparison of flavour qualities of mushrooms (Flammulina velutipes) packed with different packaging materials. Food Chem 2017; 232:1-9. [PMID: 28490051 DOI: 10.1016/j.foodchem.2017.03.161] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2016] [Revised: 03/10/2017] [Accepted: 03/30/2017] [Indexed: 11/26/2022]
Abstract
To clarify the dynamic changes of flavour components in mushrooms packed with different packaging materials during storage, comprehensive flavour characterization, non-volatile and volatile compounds of Flammulina velutipes were evaluated using electronic nose (E-nose), electronic tongue (E-tongue) technology and headspace solid phase micro-extraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), respectively. Results showed that volatile compounds of fresh F. velutipes mainly consisted of ketones and alcohols, with 3-octanone being the predominant compound. After storage, volatile components significantly changed in mushrooms packed with normal packaging material (Normal-PM) according to the GC-MS analysis and radar fingerprint chart of electronic nose. The ethanol accumulation was inhibited by nanocomposite packaging materials (Nano-PM). Besides, both radar graph and PCA of E-tongue signals could differentiate the samples from different packaging and storage time. In general, these results may provide a profile of flavour substances and explain mechanism of flavour changes in F. velutipes over storage period.
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Affiliation(s)
- Fang Donglu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China.
| | - Yang Wenjian
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210046, PR China.
| | - Benard Muinde Kimatu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China; Department of Dairy and Food Science and Technology, Egerton University, Egerton, Kenya.
| | - Zhao Liyan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China.
| | - An Xinxin
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China.
| | - Hu Qiuhui
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China.
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32
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Gu X, Sun Y, Tu K, Dong Q, Pan L. Predicting the growth situation of Pseudomonas aeruginosa on agar plates and meat stuffs using gas sensors. Sci Rep 2016; 6:38721. [PMID: 27941841 PMCID: PMC5150633 DOI: 10.1038/srep38721] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2016] [Accepted: 11/10/2016] [Indexed: 11/09/2022] Open
Abstract
A rapid method of predicting the growing situation of Pseudomonas aeruginosa is presented. Gas sensors were used to acquire volatile compounds generated by P. aeruginosa on agar plates and meat stuffs. Then, optimal sensors were selected to simulate P. aeruginosa growth using modified Logistic and Gompertz equations by odor changes. The results showed that the responses of S8 or S10 yielded high coefficients of determination (R2) of 0.89-0.99 and low root mean square errors (RMSE) of 0.06-0.17 for P. aeruginosa growth, fitting the models on the agar plate. The responses of S9, S4 and the first principal component of 10 sensors fit well with the growth of P. aeruginosa inoculated in meat stored at 4 °C and 20 °C, with R2 of 0.73-0.96 and RMSE of 0.25-1.38. The correlation coefficients between the fitting models, as measured by electronic nose responses, and the colony counts of P. aeruginosa were high, ranging from 0.882 to 0.996 for both plate and meat samples. Also, gas chromatography-mass spectrometry results indicated the presence of specific volatiles of P. aeruginosa on agar plates. This work demonstrated an acceptable feasibility of using gas sensors-a rapid, easy and nondestructive method for predicting P. aeruginosa growth.
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Affiliation(s)
- Xinzhe Gu
- College of Food Science and Technology, Nanjing Agricultural University, No.1, Weigang Road, Nanjing, Jiangsu 210095, PR China
| | - Ye Sun
- College of Food Science and Technology, Nanjing Agricultural University, No.1, Weigang Road, Nanjing, Jiangsu 210095, PR China
| | - Kang Tu
- College of Food Science and Technology, Nanjing Agricultural University, No.1, Weigang Road, Nanjing, Jiangsu 210095, PR China
| | - Qingli Dong
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, 516 Jun Gong Rd., Shanghai 200093, PR China
| | - Leiqing Pan
- College of Food Science and Technology, Nanjing Agricultural University, No.1, Weigang Road, Nanjing, Jiangsu 210095, PR China
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33
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Predicting Mildew Contamination and Shelf-Life of Sunflower Seeds and Soybeans by Fourier Transform Near-Infrared Spectroscopy and Chemometric Data Analysis. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0726-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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34
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Predicting Gilthead Sea Bream (Sparus aurata) Freshness by a Novel Combined Technique of 3D Imaging and SW-NIR Spectral Analysis. SENSORS 2016; 16:s16101735. [PMID: 27775556 PMCID: PMC5087520 DOI: 10.3390/s16101735] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/07/2016] [Revised: 09/29/2016] [Accepted: 10/13/2016] [Indexed: 12/03/2022]
Abstract
A technique that combines the spatial resolution of a 3D structured-light (SL) imaging system with the spectral analysis of a hyperspectral short-wave near infrared system was developed for freshness predictions of gilthead sea bream on the first storage days (Days 0–6). This novel approach allows the hyperspectral analysis of very specific fish areas, which provides more information for freshness estimations. The SL system obtains a 3D reconstruction of fish, and an automatic method locates gilthead’s pupils and irises. Once these regions are positioned, the hyperspectral camera acquires spectral information and a multivariate statistical study is done. The best region is the pupil with an R2 of 0.92 and an RMSE of 0.651 for predictions. We conclude that the combination of 3D technology with the hyperspectral analysis offers plenty of potential and is a very promising technique to non destructively predict gilthead freshness.
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35
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Kim SY, Li J, Lim NR, Kang BS, Park HJ. Prediction of warmed-over flavour development in cooked chicken by colorimetric sensor array. Food Chem 2016; 211:440-7. [PMID: 27283653 DOI: 10.1016/j.foodchem.2016.05.084] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2016] [Revised: 05/12/2016] [Accepted: 05/12/2016] [Indexed: 11/15/2022]
Abstract
The aim of this study was to develop a simple and rapid method based on colorimetric sensor array (CSA) for evaluation of warmed-over flavour (WOF) in cooked chicken. All samples were classified according to storage time by CSA coupled with principle component analysis (PCA) or hierarchical cluster analysis (HCA). The CSA data were used to establish prediction models with thiobarbituric acid reactive substances (TBARS), pentanal, hexanal, or heptanal associated with WOF by partial least square regression (PLSR). For the TBARS model, the coefficient of determination (rp(2)) was 0.9997 in the prediction range of 0.28-0.69mg/kg. In each of the models for pentanal, hexanal, and heptanal, all rp(2) were higher than 0.960 in the range of 0.58-2.10mg/kg, 5.50-11.69mg/kg, and 0.09-0.16mg/kg, respectively. These results demonstrate that the CSA was able to predict WOF development and to distinguish between each storage time.
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Affiliation(s)
- Su-Yeon Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 02841, Republic of Korea
| | - Jinglei Li
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 02841, Republic of Korea; College of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China
| | - Na-Ri Lim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 02841, Republic of Korea
| | - Bo-Sik Kang
- HiBiO Co., Ltd., 903, Jungang Induspia 2, 144-5, Sangdaewon-dong, Seongnam, Gyeonggi 13201, Republic of Korea.
| | - Hyun-Jin Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 02841, Republic of Korea.
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36
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Wang S, He Y, Wang Y, Tao N, Wu X, Wang X, Qiu W, Ma M. Comparison of flavour qualities of three sourced Eriocheir sinensis. Food Chem 2015; 200:24-31. [PMID: 26830556 DOI: 10.1016/j.foodchem.2015.12.093] [Citation(s) in RCA: 74] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2015] [Revised: 11/30/2015] [Accepted: 12/29/2015] [Indexed: 10/22/2022]
Abstract
Flavour qualities of three edible parts of three types of Chinese mitten crab from different areas were examined. The flavour profiles detected by E-tongue and E-nose showed that differences existed in tastes and odours among wild-caught crabs (WC), Yangcheng crabs (YC) and Chongming crabs (CM). The total free amino acids contents of WC were all at the highest level in meat, gonads and hepatopancreas. Ovaries had the highest nucleotides content and equivalent umami concentration (EUC) than other tissues in both female and male. The EUC was the highest in all parts of WC, followed by YC and CM. The total content of nine key volatile compounds was the highest for WC in the gonads and hepatopancreas; in the muscle, they were the highest in female YC and male CM, but the lowest for WC.
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Affiliation(s)
- Shuai Wang
- College of Food Science and Technology, Shanghai Ocean University, No. 999, Hucheng Huan Rd., Nanhui New City, Shanghai 201306, China
| | - Yu He
- College of Food Science and Technology, Shanghai Ocean University, No. 999, Hucheng Huan Rd., Nanhui New City, Shanghai 201306, China
| | - Yayue Wang
- College of Food Science and Technology, Shanghai Ocean University, No. 999, Hucheng Huan Rd., Nanhui New City, Shanghai 201306, China
| | - Ningping Tao
- College of Food Science and Technology, Shanghai Ocean University, No. 999, Hucheng Huan Rd., Nanhui New City, Shanghai 201306, China
| | - Xugan Wu
- Key Laboratory of Freshwater Aquatic Genetic Resources, Ministry of Agriculture, Shanghai Ocean University, No. 999, Hucheng Huan Rd., Nanhui New City, Shanghai 201306, China
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Ocean University, No. 999, Hucheng Huan Rd., Nanhui New City, Shanghai 201306, China.
| | - Weiqiang Qiu
- College of Food Science and Technology, Shanghai Ocean University, No. 999, Hucheng Huan Rd., Nanhui New City, Shanghai 201306, China
| | - Mingjun Ma
- Key Laboratory of Freshwater Aquatic Genetic Resources, Ministry of Agriculture, Shanghai Ocean University, No. 999, Hucheng Huan Rd., Nanhui New City, Shanghai 201306, China
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Montes-Robles R, Moragues ME, Vivancos JL, Ibáñez J, Fraile R, Martínez-Máñez R, García-Breijo E. Colorimetric detection of hazardous gases using a remotely operated capturing and processing system. ISA TRANSACTIONS 2015; 59:434-442. [PMID: 26434416 DOI: 10.1016/j.isatra.2015.09.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/15/2014] [Revised: 09/10/2015] [Accepted: 09/12/2015] [Indexed: 06/05/2023]
Abstract
This paper presents an electronic system for the automatic detection of hazardous gases. The proposed system implements colorimetric sensing algorithms, thus providing a low-cost solution to the problem of gas sensing. It is remotely operated and it performs the tasks of image capturing and processing, hence obtaining colour measurements in RGB (Red-Green-Blue) space that are subsequently sent to a remote operator via the internet. A prototype of the system has been built to test its performance. Specifically, experiments have been carried out aimed at the detection of CO, CO2, NO, NO2, SO2 and formaldehyde at diverse concentrations by using a chromogenic array composed by 13 active and 2 inert compounds. Statistical analyses of the results reveal a good performance of the electronic system and the feasibility of remote hazardous gas detection using colorimetric sensor arrays.
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Affiliation(s)
- Roberto Montes-Robles
- Centro de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Unidad Mixta Universidad Politécnica de Valencia - Universidad de Valencia, Camino de Vera s/n, 46022 Valencia, Spain.
| | - María Esperanza Moragues
- Centro de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Unidad Mixta Universidad Politécnica de Valencia - Universidad de Valencia, Camino de Vera s/n, 46022 Valencia, Spain; CIBER de Bioingeniera, Biomateriales y Nanomedicina (CIBER-BBN), Spain.
| | - José-Luis Vivancos
- Centro de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Unidad Mixta Universidad Politécnica de Valencia - Universidad de Valencia, Camino de Vera s/n, 46022 Valencia, Spain; CIBER de Bioingeniera, Biomateriales y Nanomedicina (CIBER-BBN), Spain.
| | - Javier Ibáñez
- Centro de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Unidad Mixta Universidad Politécnica de Valencia - Universidad de Valencia, Camino de Vera s/n, 46022 Valencia, Spain.
| | - Rubén Fraile
- Signal Theory & Communications Department, Escuela Técnica Superior de Ingeniería y Sistemas de Telecomunicación, Universidad Politécnica de Madrid - Campus Sur, Carretera de Valencia km 7, 28031 Madrid, Spain.
| | - Ramón Martínez-Máñez
- Centro de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Unidad Mixta Universidad Politécnica de Valencia - Universidad de Valencia, Camino de Vera s/n, 46022 Valencia, Spain; CIBER de Bioingeniera, Biomateriales y Nanomedicina (CIBER-BBN), Spain.
| | - Eduardo García-Breijo
- Centro de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Unidad Mixta Universidad Politécnica de Valencia - Universidad de Valencia, Camino de Vera s/n, 46022 Valencia, Spain.
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38
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Cheng JH, Sun DW, Pu H, Zhu Z. Development of hyperspectral imaging coupled with chemometric analysis to monitor K value for evaluation of chemical spoilage in fish fillets. Food Chem 2015; 185:245-53. [PMID: 25952865 DOI: 10.1016/j.foodchem.2015.03.111] [Citation(s) in RCA: 94] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2015] [Revised: 03/12/2015] [Accepted: 03/27/2015] [Indexed: 11/28/2022]
Abstract
K value is an important freshness index widely used for indication of nucleotide degradation and assessment of chemical spoilage. The feasibility of hyperspectral imaging (400-1000 nm) for determination of K value in grass carp and silver carp fillets was investigated. Partial least square (PLS) regression and least square support vector machines (LS-SVM) models established using full wavelengths showed excellent performances and the PLS model was better with higher determination coefficients of prediction (R(2)P = 0.936) and lower root mean square errors of prediction (RMSEP = 5.21%). The simplified PLS and LS-SVM models using the seven optimal wavelengths selected by successive projections algorithm (SPA) also presented good performances. The spatial distribution map of K value was generated by transferring the SPA-PLS model to each pixel of the images. The current study showed the suitability of using hyperspectral imaging to determine K value for evaluation of chemical spoilage and freshness of fish fillets.
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Affiliation(s)
- Jun-Hu Cheng
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China
| | - Da-Wen Sun
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China; Food Refrigeration and Computerized Food Technology, Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
| | - Hongbin Pu
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China
| | - Zhiwei Zhu
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China
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39
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Selection of Informative Spectral Wavelength for Evaluating and Visualising Enterobacteriaceae Contamination of Salmon Flesh. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0122-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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40
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Wei L, Yuanyuan H, Yanping C, Jiaojiao J, Guohua H. Penaeus orientolis prawn freshness rapid determination method based on electronic nose and non-linear stochastic resonance technique. Bioengineered 2015; 6:42-52. [PMID: 25551520 DOI: 10.4161/21655979.2014.993294] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
Abstract
In this paper, Penaeus orientolis prawn freshness rapid determination method using electronic nose (e-nose) and non-linear data processing technique is studied. E-nose responses to prawns stored at 4 °C are measured. Meanwhile, physical/chemical indexes (firmness, pH, total volatile basic nitrogen (TVB-N), total viable count (TVC), and human sensory evaluation) are examined to provide freshness references for e-nose analysis. E-nose measurement data is analyzed by principal component analysis (PCA), stochastic resonance (SR), and double-layered cascaded serial stochastic resonance (DCSSR). PCA partially discriminates prawns under different storage time. SR and DCSSR signal-to-noise ratio (SNR) spectrum eigen values discriminate prawns successfully. Multi-variables regressions (MVR) are conducted between physical/chemical indexes and SR/DCSSR output SNR minimal (SNR-Min) values. Results indicate that SNR-Min values present more significant linearity relation with physical/chemical indexes. Prawn freshness forecasting model is developed via Harris fitting regression on DCSSR SNR-Min values. Validating experiments demonstrate that forecasting accuracy of this model is 94.29%.
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Affiliation(s)
- Liu Wei
- a Zhejiang Gongshang University, Food Microbiology Key Laboratory of Zhejiang Province ; Hangzhou, China
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41
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Zaragozá P, Fuentes A, Ruiz-Rico M, Vivancos JL, Fernández-Segovia I, Ros-Lis JV, Barat JM, Martínez-Máñez R. Development of a colorimetric sensor array for squid spoilage assessment. Food Chem 2014; 175:315-21. [PMID: 25577086 DOI: 10.1016/j.foodchem.2014.11.156] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2013] [Revised: 02/28/2014] [Accepted: 11/29/2014] [Indexed: 01/04/2023]
Abstract
The aim of this work was to develop and evaluate a rapid, easy-to-use optoelectronic system for the shelf-life assessment of squid in cold storage. For this purpose, an optoelectronic nose was designed, which consisted of an array containing six sensing materials prepared by combining different dyes and two inorganic supports (aluminium oxide and silica gel). Samples were packaged with the colorimetric array and kept in cold storage for 12 days. Squid spoilage was monitored simultaneously by the colorimetric array and by the physico-chemical and microbial analyses during storage. Samples exceeded the acceptability limits for microbial counts on the third day. PCA analysis carried out with CIELab showed that the colorimetric array was able to discriminate between fresh squid fit for consumption and spoiled squid. The statistical models obtained by PLS, with the optoelectronic nose, successfully predicted CO2 and O2 content in the headspace as well as microbial growth.
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Affiliation(s)
- Patricia Zaragozá
- Centro de Reconocimiento Molecular y Desarrollo Tecnológico, Unidad Mixta Universitat Politècnica de València-Universitat de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Ana Fuentes
- Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - María Ruiz-Rico
- Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - José-Luis Vivancos
- Centro de Reconocimiento Molecular y Desarrollo Tecnológico, Unidad Mixta Universitat Politècnica de València-Universitat de València, Camino de Vera s/n, 46022 Valencia, Spain; CIBER de Bioingeniería, Biomateriales y Nanomedicina (CIBER-BBN), Spain
| | - Isabel Fernández-Segovia
- Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
| | - José V Ros-Lis
- Centro de Reconocimiento Molecular y Desarrollo Tecnológico, Unidad Mixta Universitat Politècnica de València-Universitat de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - José M Barat
- Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Ramón Martínez-Máñez
- Centro de Reconocimiento Molecular y Desarrollo Tecnológico, Unidad Mixta Universitat Politècnica de València-Universitat de València, Camino de Vera s/n, 46022 Valencia, Spain; CIBER de Bioingeniería, Biomateriales y Nanomedicina (CIBER-BBN), Spain
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42
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Cai L, Wu X, Dong Z, Li X, Yi S, Li J. Physicochemical responses and quality changes of red sea bream (Pagrosomus major) to gum arabic coating enriched with ergothioneine treatment during refrigerated storage. Food Chem 2014; 160:82-9. [DOI: 10.1016/j.foodchem.2014.03.093] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2013] [Revised: 02/12/2014] [Accepted: 03/18/2014] [Indexed: 11/16/2022]
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43
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Zaragozá P, Ros-Lis JV, Vivancos JL, Martínez-Máñez R. Proof of concept of using chromogenic arrays as a tool to identify blue cheese varieties. Food Chem 2014; 172:823-30. [PMID: 25442626 DOI: 10.1016/j.foodchem.2014.09.114] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2014] [Revised: 09/08/2014] [Accepted: 09/19/2014] [Indexed: 01/11/2023]
Abstract
A new chromogenic array for the identification and classification of blue cheeses has been developed. It is based on the response of a chromogenic array composed of five sensing materials prepared by the incorporation of pH indicators to MCM-41 and alumina. Four blue cheeses were tested: Roquefort, Blue Stilton, blue cheese with leaves and blue cheese spread. The colour modulations of the chromogenic array were processed by the principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA). The statistical PCA analysis showed different responses to each cheese. PLS-DA models were developed by incorporating the data measured at diverse times, and this approach allowed us to obtain a perfect classification of all five cheeses in 5.5h. The results suggest that chromogenic arrays and optoelectronic noses can be a suitable approach to develop simple systems to classify blue cheeses and of potential use for the detection of food fraud.
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Affiliation(s)
- Patricia Zaragozá
- Centro de Reconocimiento Molecular y Desarrollo Tecnológico, Unidad Mixta Universitat Politècnica de València-Universitat de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - José V Ros-Lis
- Centro de Reconocimiento Molecular y Desarrollo Tecnológico, Unidad Mixta Universitat Politècnica de València-Universitat de València, Camino de Vera s/n, 46022 Valencia, Spain.
| | - José-Luis Vivancos
- Centro de Reconocimiento Molecular y Desarrollo Tecnológico, Unidad Mixta Universitat Politècnica de València-Universitat de València, Camino de Vera s/n, 46022 Valencia, Spain; CIBER de Bioingeniería, Biomateriales y Nanomedicina (CIBER-BBN), Spain
| | - Ramón Martínez-Máñez
- Centro de Reconocimiento Molecular y Desarrollo Tecnológico, Unidad Mixta Universitat Politècnica de València-Universitat de València, Camino de Vera s/n, 46022 Valencia, Spain; CIBER de Bioingeniería, Biomateriales y Nanomedicina (CIBER-BBN), Spain
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44
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Dimogianopoulos D, Grigorakis K. Nondestructive Textural Assessment of Fish Freshness: A Stochastic Model-Based Approach Robust to Fish Size Variations. J Texture Stud 2014. [DOI: 10.1111/jtxs.12072] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- D. Dimogianopoulos
- Department of Automation Engineering; Technological Education Institute of Piraeus; Piraeus Greece
| | - K. Grigorakis
- Hellenic Centre for Marine Research; Institute of Marine Biology, Biotechnology and Aquaculture; Agios Kosmas Athens 16777 Greece
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