Evaluation of texture parameters of Rohu fish (Labeo rohita) during iced storage

Cutting Techniques in the Fish Industry: A Critical Review

Fish and fishery products are among the most important sources of nutritional components for human health, including high-quality proteins, essential vitamins, minerals, and healthy polyunsaturated fatty acids. Fish farming and processing technologies are continuously evolving to improve and enhance the appearance, yield, and quality of fish and fish products from farm to fork throughout the fish supply chain, including growth, postharvest, treatment, storage, transportation, and distribution. Processing of fish involves a period of food withdrawal, collection and transportation, the process of stunning, bleeding, chilling, cutting, packaging, and byproduct recycling. Cutting is a set of crucial operations in fish processing to divide the whole fish into smaller pieces for producing fish products (e.g., fish fillets, steaks, etc.). Various techniques and machinery have been introduced in the field to advance and automate cutting operations. This review aims to provide a comprehensive review of fish cutting techniques, machine vision and artificial intelligence applications, and future directions in fish industries. This paper is expected to stimulate research on enhancing fish cutting yield, product diversity, safety and quality, as well as providing advanced solutions for engineering problems encountered in the fish industry.

Assessment and Prediction of Fish Freshness Using Mathematical Modelling: A Review

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.

Mathematical Modeling of Total Volatile Basic Nitrogen and Microbial Biomass in Stored Rohu (Labeo rohita) Fish

The paper deals with the dynamical behavior of fish volatiles and microbial growth in stored Rohu fish through mathematical modeling. Total volatile basic nitrogen (TVB-N) is formed in stored Rohu (Labeo rohita) fish due to some complicated biochemical activities. It considered the biomass populace of volatiles (TVB-N) and microorganisms in fish stored at two different temperatures, separately. The different models may be used to forecast TVB-N, microbial populace (total viable count; TVC), and various properties change during nourishment stockpiling coordination and diverse preparing tasks. Models might be dynamic, exact, hypothetical, and stochastic in nature. Various parameters are required to build up a model which can be utilized to foresee the freshness and timeframe of realistic usability of storage duration. The ecosystem is represented by algebraic equations involving volatile compounds and microbial populations separately. TVB-N and TVC of stored rohu fish was determined at an interval of 4 days for 24 days. The initial and final biomass of TVB-N was 4.57 (fresh sample), 19.88 (24 days at 5°C), and 7.10 mg/100 g (24th day at 0°C), respectively. The TVC values were found to be 2.29 (fresh sample), 9.5 (24 days at 5°C) and 8.1 log (cfu/g) (24 days at 0°C). Exponential, modified exponential, Howgate, and adapted Howgate models were considered for modeling the TVB-N formation, whereas logistic, modified logistic, Gompertz, and modified Gompertz model were taken forward for modeling the microbial biomass developed in stored rohu fish. The exponential model found be the best fit model fit model for TVB-N prediction in rohu fish stored at 0 and 5°C as it showed the highest R2 (0.9796, 0.9887) the lowest χ2 (0.2782, 0.3976), RMSE (0.52741, 0.6306) AIC (−7.3122, −4.8106), AICc (−0.5122, 1.9894) and BIC (−7.4204, −4.9188), respectively. The Gompertz model was found to be the best fit model for microbial biomass prediction in rohu fish stored at 5°C (R2 = 0.9947, χ2 = 0.0537, AIC = −18.379, AICc = −6.3792 and BIC = −18.542), in contrast, both of the logistic and modified logistic models were the best suited at 0°C storage condition (R2 = 0.9919, χ2 = 0.0823).

Effects of High Hydrostatic Pressure on the Conformational Structure and Gel Properties of Myofibrillar Protein and Meat Quality: A Review

In meat processing, changes in the myofibrillar protein (MP) structure can affect the quality of meat products. High hydrostatic pressure (HHP) has been widely utilized to change the conformational structure (secondary, tertiary and quaternary structure) of MP so as to improve the quality of meat products. However, a systematic summary of the relationship between the conformational structure (secondary and tertiary structure) changes in MP, gel properties and product quality under HHP is lacking. Hence, this review provides a comprehensive summary of the changes in the conformational structure and gel properties of MP under HHP and discusses the mechanism based on previous studies and recent progress. The relationship between the spatial structure of MP and meat texture under HHP is also explored. Finally, we discuss considerations regarding ways to make HHP an effective strategy in future meat manufacturing.

Freshness monitoring technology of fish products in intelligent packaging

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.

Textural and quality changes of hairtail fillets (Trichiurus haumela) related with water distribution during simulated cold chain logistics

This study investigated the total viable counts, sensory and physicochemical qualities (total volatile basic nitrogen, K-value, thiobarbituric acid reactive substances value, water holding capacity and texture parameters), as well as water distribution of fresh hairtail fish during simulated cold chain. The results showed that total volatile basic nitrogen, thiobarbituric acid reactive substances and K-values increased with the increasing time, while sensory scores, water holding capacity, hardness and elasticity decreased. The transverse relaxation time T2 data detected by low-field nuclear magnetic resonance also showed that T22 (trapped water) gradually decreased with the increasing time, while T23 (free water) increased. It was observed that the quality deterioration of the fish fillets developed more quickly when the samples suffered frequent temperature fluctuations than they stored at higher but stable temperatures. The changes of T22 and T23 of both the samples stored at stable and fluctuated temperatures showed good correlations with sensory, total volatile basic nitrogen and thiobarbituric acid reactive substances values (R2 > 0.9, p < 0.05). Therefore, low-field nuclear magnetic resonance technology can be a potential tool to monitor the quality changes of hairtail fish during cold chain logistics.

Quality evaluation of fish and other seafood by traditional and nondestructive instrumental methods: Advantages and limitations

Although being one of the most vulnerable and perishable products, fish and other seafoods provide a wide range of health-promoting compounds. Recently, the growing interest of consumers in food quality and safety issues has contributed to the increasing demand for sensitive and rapid analytical technologies. Several traditional physicochemical, textural, sensory, and electrical methods have been used to evaluate freshness and authentication of fish and other seafood products. Despite the importance of these standard methods, they are expensive and time-consuming, and often susceptible to large sources of variation. Recently, spectroscopic methods and other emerging techniques have shown great potential due to speed of analysis, minimal sample preparation, high repeatability, low cost, and, most of all, the fact that these techniques are noninvasive and nondestructive and, therefore, could be applied to any online monitoring system. This review describes firstly and briefly the basic principles of multivariate data analysis, followed by the most commonly traditional methods used for the determination of the freshness and authenticity of fish and other seafood products. A special focus is put on the use of rapid and nondestructive techniques (spectroscopic techniques and instrumental sensors) to address several issues related to the quality of these products. Moreover, the advantages and limitations of each technique are reviewed and some perspectives are also given.

Recent advances in methods and techniques for freshness quality determination and evaluation of fish and fish fillets: a review

The freshness quality of fish plays an important role in human health and the acceptance of consumers as well as in international fishery trade. Recently, with food safety becoming a critical issue of great concern in the world, determination and evaluation of fish freshness is much more significant in research and development. This review renovates and concentrates recent advances of evaluating methods for fish freshness as affected by preharvest and postharvest factors and highlights the determination methods for fish freshness including sensory evaluation, microbial inspection, chemical measurements of moisture content, volatile compounds, protein changes, lipid oxidation, and adenosine triphosphate (ATP) decomposition (K value), physical measurements, and foreign material contamination detection. Moreover, the advantages and disadvantages of these methods and techniques are compared and discussed and some viewpoints about the current work and future trends are also presented.