1
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Johansen MP, Carpenter JG, Charmasson S, Gwynn JP, Mc Ginnity P, Mori A, Orr B, Simon-Cornu M, Osvath I. Seafood dose parameters: Updating 210Po retention factors for cooking, decay loss and mariculture. JOURNAL OF ENVIRONMENTAL RADIOACTIVITY 2023; 268-269:107243. [PMID: 37515860 DOI: 10.1016/j.jenvrad.2023.107243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 06/13/2023] [Accepted: 07/14/2023] [Indexed: 07/31/2023]
Abstract
210Po has been identified as one of the main contributors to ingestion doses to humans, particularly from the consumption of seafood. The amount of 210Po activity concentration data for various types of seafood has increased greatly in recent times. However, to provide realistic seafood dose assessments, most 210Po data requires correction to account for losses that can occur before the seafood is actually consumed. Here we develop generic correction factors for the main processes associated with reduction of 210Po in seafood - leaching during cooking, radioactive decay between harvest and consumption, and sourcing from mariculture versus wild-caught. When seafood is cooked, the overall mean fraction of 210Po retained is 0.74 for all cooking and seafood types, with the means for various seafood types and cooking categories ranging from 0.56 to 1.03. When considering radioactive decay during the period between harvest and consumption, the overall mean fraction remaining is 0.81 across all seafood preservation/packaging types, with estimates ranging from 0.50 (canned seafood) to 0.98 (fresh seafood). Regarding mariculture influence, the available limited data suggest marine fish and crustaceans raised with processed feed have about one order of magnitude lower (×0.10) 210Po muscle content than wild-caught seafood of the same or similar species, although this ratio varies. Overall, this study concludes that 210Po activity concentrations in seafood at the time of ingestion may be reduced to only about 55% compared to when it was harvested. Therefore, correction factors must be applied to any data derived from environmental monitoring in order to achieve realistic dose estimates. The data also suggest lower 210Po ingestion doses for consumers who routinely favour cooked, long shelf-life and farmed fish/crustaceans. However, more data is needed in some categories, especially for cooking of molluscs and seaweed, and for the 210Po content in all farmed seafood.
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Affiliation(s)
- Mathew P Johansen
- Australian Nuclear Science and Technology Organisation, Locked Bag 2001, Kirrawee DC, 2232 NSW, Australia.
| | - Julia G Carpenter
- Australian Radiation Protection and Nuclear Safety Agency (ARPANSA), Yallambie, VIC, 3085, Australia.
| | - Sabine Charmasson
- Institut de Radioprotection et de Sûreté Nucléaire, Pôle Santé Environnement, PSE-ENV/SRTE/LRTA, 13115, Saint Paul Lez Durance, France.
| | - Justin P Gwynn
- Norwegian Radiation and Nuclear Safety Authority, The Fram Centre, Tromsø, Norway.
| | - Paul Mc Ginnity
- IAEA Marine Environment Laboratories, 4 Quai Antoine 1er, 98000 Monaco.
| | - Airi Mori
- Japan Atomic Energy Agency, 2-4 Shirakata, Tokai-mura, Naka-gun, Ibaraki, 319-1195, Japan.
| | - Blake Orr
- Australian Radiation Protection and Nuclear Safety Agency (ARPANSA), Yallambie, VIC, 3085, Australia.
| | - Marie Simon-Cornu
- Institut de Radioprotection et de Sûreté Nucléaire, Pôle Santé Environnement, PSE-ENV/SEREN, 13115 Saint Paul Lez Durance, France.
| | - Iolanda Osvath
- IAEA Marine Environment Laboratories, 4 Quai Antoine 1er, 98000 Monaco.
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2
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Zhang J, Sun L, Cui P, Zou L, Chen Y, Liang J, Ji S, Walayat N, Lyu F, Ding Y. Effects of combined treatment of electrolytic water and chitosan on the quality and proteome of large yellow croaker (Pseudosciaena crocea) during refrigerated storage. Food Chem 2023; 406:135062. [PMID: 36462361 DOI: 10.1016/j.foodchem.2022.135062] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 10/26/2022] [Accepted: 11/23/2022] [Indexed: 11/29/2022]
Abstract
The labeled quantitative proteomic method was used to study the changes in muscle proteins of large yellow croaker (Pseudosciaena crocea) treated with electrolytic water (EW) and chitosan (CHI) combined preservation during 12 days of refrigeration storage (4 °C). The analysis indicated that the freshness instructed by total viable count (TVC), total volatile basic nitrogen (TVB-N) and K value was significantly maintained after combined preservation during storage at 4 °C for 12 days (CS12). Furthermore, 46 differentially abundant proteins (DAPs) were detected in storage at 4 °C for 12 days (S12) compared to the freshness group (F), which bioinformatics confirmed were mainly skeletal proteins and enzymes. Correlation analysis showed that 19 highly correlated DAPs could be used as potential protein markers of freshness. Changes in the relation of freshness and protein were shown in further correlative analysis of F and CS12, which were caused by combined preservation. Therefore, combined preservation is promising in the quality and stability of large yellow croakers.
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Affiliation(s)
- Jianyou Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Lei Sun
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Pengbo Cui
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Ligen Zou
- Hangzhou Academy of Agricultural Sciences, Hangzhou 310014, China
| | - Yutong Chen
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Jianqin Liang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Shengqiang Ji
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Noman Walayat
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Fei Lyu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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3
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Park S, Yang M, Yim DG, Jo C, Kim G. VIS/NIR hyperspectral imaging with artificial neural networks to evaluate the content of thiobarbituric acid reactive substances in beef muscle. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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4
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Li H, Wang Y, Zhang J, Li X, Wang J, Yi S, Zhu W, Xu Y, Li J. Prediction of the freshness of horse mackerel (Trachurus japonicus) using E-nose, E-tongue, and colorimeter based on biochemical indexes analyzed during frozen storage of whole fish. Food Chem 2023; 402:134325. [DOI: 10.1016/j.foodchem.2022.134325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 08/30/2022] [Accepted: 09/15/2022] [Indexed: 11/30/2022]
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5
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Lu L, Hu Z, Hu X, Li D, Tian S. Electronic tongue and electronic nose for food quality and safety. Food Res Int 2022; 162:112214. [DOI: 10.1016/j.foodres.2022.112214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 11/02/2022] [Accepted: 11/15/2022] [Indexed: 11/18/2022]
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6
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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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7
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Kondjoyan A, Sicard J, Cucci P, Audonnet F, Elhayel H, Lebert A, Scislowski V. Predicting the Oxidative Degradation of Raw Beef Meat during Cold Storage Using Numerical Simulations and Sensors—Prospects for Meat and Fish Foods. Foods 2022; 11:foods11081139. [PMID: 35454725 PMCID: PMC9025137 DOI: 10.3390/foods11081139] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 04/08/2022] [Accepted: 04/12/2022] [Indexed: 02/04/2023] Open
Abstract
Preventing animal-source food waste is an important pathway to reducing malnutrition and improving food system sustainability. Uncontrolled color variation due to oxidation is a source of waste as it prompts food rejection by consumers. Evaluation of oxidation–reduction potential (ORP) can help to predict and prevent oxidation and undesirable color changes. A new sensor and two modeling approaches—a phenomenological model and a reaction–diffusion model—were successfully used to predict the oxidative browning of beef ribeye steaks stored under different temperature and oxygen concentration conditions. Both models predicted similar storage durations for acceptable color, although deviating for higher and lower redness levels, which are of no interest for meat acceptance. Simulations under higher oxygen concentrations lead to a few days of delay in the redness change, as observed in practice, under modified atmosphere packaging. In meat juice, variation in ORP measured by the sensor correlated with the redness variation. However, in meat, sensors promote oxidation in the adjacent area, which is unacceptable for industrial use. This paper discusses the potential, limits, and prospects of the mathematical models and sensors, developed for beef. A strategy is proposed to couple these approaches and include the effect of microorganisms.
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Affiliation(s)
- Alain Kondjoyan
- Qualité des Produits Animaux, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement, 63122 St.-Genès-Champanelle, France; (A.K.); (H.E.)
| | - Jason Sicard
- Qualité des Produits Animaux, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement, 63122 St.-Genès-Champanelle, France; (A.K.); (H.E.)
- Correspondence: ; Tel.: +33-4-73-62-42-25
| | - Paolo Cucci
- Institut Pascal, Université Clermont Auvergne, CNRS, 4 Av. Blaise Pascal, Campus Universitaire des Cézeaux, 63178 Aubière, France; (P.C.); (F.A.); (A.L.)
| | - Fabrice Audonnet
- Institut Pascal, Université Clermont Auvergne, CNRS, 4 Av. Blaise Pascal, Campus Universitaire des Cézeaux, 63178 Aubière, France; (P.C.); (F.A.); (A.L.)
| | - Hiba Elhayel
- Qualité des Produits Animaux, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement, 63122 St.-Genès-Champanelle, France; (A.K.); (H.E.)
- Institut d’Informatique d’Auvergne, Université Clermont Auvergne, 1 Rue de la Chebarde, Campus Universitaire des Cézeaux, TSA 60026, CEDEX, 63178 Aubière, France
| | - André Lebert
- Institut Pascal, Université Clermont Auvergne, CNRS, 4 Av. Blaise Pascal, Campus Universitaire des Cézeaux, 63178 Aubière, France; (P.C.); (F.A.); (A.L.)
| | - Valérie Scislowski
- Association pour le Développement de l’Institut de la Viande, 10 rue Jacqueline Auriol, 63100 Clermont-Ferrand, France;
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8
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Lan W, Sun Y, Feng H, Xie J. Effects of slightly acidic electrolyzed water pretreatment combined with compound bio‐preservatives on quality and microbiota changes of refrigerated obscure pufferfish (
Takifugu obscurus
). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16287] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Weiqing Lan
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai China
| | - Yuqing Sun
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Haojie Feng
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Jing Xie
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai China
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9
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Effects of oregano essential oil and nisin on the shelf life of modified atmosphere packed grass carp (Ctenopharyngodon idellus). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111609] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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10
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Khaled AY, Parrish CA, Adedeji A. Emerging nondestructive approaches for meat quality and safety evaluation-A review. Compr Rev Food Sci Food Saf 2021; 20:3438-3463. [PMID: 34151512 DOI: 10.1111/1541-4337.12781] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 03/29/2021] [Accepted: 05/11/2021] [Indexed: 11/28/2022]
Abstract
Meat is one of the most consumed agro-products because it contains proteins, minerals, and essential vitamins, all of which play critical roles in the human diet and health. Meat is a perishable food product because of its high moisture content, and as such there are concerns about its quality, stability, and safety. There are two widely used methods for monitoring meat quality attributes: subjective sensory evaluation and chemical/instrumentation tests. However, these methods are labor-intensive, time-consuming, and destructive. To overcome the shortfalls of these conventional approaches, several researchers have developed fast and nondestructive techniques. Recently, electronic nose (e-nose), computer vision (CV), spectroscopy, hyperspectral imaging (HSI), and multispectral imaging (MSI) technologies have been explored as nondestructive methods in meat quality and safety evaluation. However, most of the studies on the application of these novel technologies are still in the preliminary stages and are carried out in isolation, often without comprehensive information on the most suitable approach. This lack of cohesive information on the strength and shortcomings of each technique could impact their application and commercialization for the detection of important meat attributes such as pH, marbling, or microbial spoilage. Here, we provide a comprehensive review of recent nondestructive technologies (e-nose, CV, spectroscopy, HSI, and MSI), as well as their applications and limitations in the detection and evaluation of meat quality and safety issues, such as contamination, adulteration, and quality classification. A discussion is also included on the challenges and future outlooks of the respective technologies and their various applications.
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Affiliation(s)
- Alfadhl Y Khaled
- Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, Kentucky, USA
| | - Chadwick A Parrish
- Department of Electrical and Computer Engineering, University of Kentucky, Lexington, Kentucky, USA
| | - Akinbode Adedeji
- Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, Kentucky, USA
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11
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Bekhit AEDA, Holman BW, Giteru SG, Hopkins DL. Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.006] [Citation(s) in RCA: 131] [Impact Index Per Article: 43.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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12
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Ntzimani A, Angelakopoulos R, Semenoglou I, Dermesonlouoglou E, Tsironi T, Moutou K, Taoukis P. Slurry ice as an alternative cooling medium for fish harvesting and transportation: Study of the effect on seabass flesh quality and shelf life. AQUACULTURE AND FISHERIES 2021. [DOI: 10.1016/j.aaf.2021.01.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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13
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Feng H, Lan W, Sun X, Xie J. Effects of slightly acidic electrolyzed water pretreatment combined with biopreservatives on the shelf life of refrigerated obscure pufferfish (Takifugu obscurus). J Food Sci 2021; 86:484-494. [PMID: 33449364 DOI: 10.1111/1750-3841.15596] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 12/05/2020] [Accepted: 12/17/2020] [Indexed: 01/06/2023]
Abstract
This study assessed the effects of ε-polylysine hydrochloride (ε-PLH) and rosemary extract (RE) combined with slightly acidic electrolyzed water (SAEW) on the shelf life of obscure pufferfish (Takifugu obscurus) during refrigerated storage at (4 ± 1 °C). The samples were first dipped in SAEW and then treated with sterilized water (CK) and other solutions (0.2% RE [RE], 0.3% ε-PLH [PLH], and 0.2% RE + 0.3% ε-PLH [RE+PLH], respectively). Afterwards, microbiological, physicochemical, water migration, and sensory attributes were periodically assessed. The results showed that compared with CK and RE groups, ε-PLH treatment could effectively inhibit microbial growth and delay the increase in total volatile base nitrogen (TVB-N). In addition, microbial indexes, TVB-N, thiobarbituric acid, and metmyoglobin value in the samples treated with RE+ε-PLH were lower than those with ε-PLH or RE alone during storage. Meanwhile, samples treated with RE+ε-PLH exhibited the best sensory properties and no effect on color parameters. Based on the results of microbiological analysis, the shelf life of obscure pufferfish treated with RE+ε-PLH was 14 days during refrigerated storage at (4 ± 1 °C). PRACTICAL APPLICATION: In our study, the combined application of ε-PLH, RE, and SAEW was effective to extend the shelf life of obscure pufferfish. Based on the results of total viable counts, the RE+PLH group had a shelf life of approximately 14 days. Accordingly, bio-preservatives combined with SAEW technology have a broad application potential in the storage of obscure pufferfish.
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Affiliation(s)
- Haojie Feng
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Xiaohong Sun
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
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14
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Cheng S, Wang X, Yang H, Lin R, Wang H, Tan M. Characterization of moisture migration of beef during refrigeration storage by low-field NMR and its relationship to beef quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1940-1948. [PMID: 31846075 DOI: 10.1002/jsfa.10206] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/28/2019] [Revised: 11/22/2019] [Accepted: 12/17/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND In this study, low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) were used to investigated the moisture migration of beef during refrigeration storage, and its relationships to some physicochemical quality indicators were analyzed using partial least squares regression. RESULTS Three water components ascribed to bound water, immobilized water and free water in beef matrix were revealed by LF-NMR relaxation results. The transverse relaxation time and peak area of immobilized water declined as storage proceeded, as a result of disruption to the microstructure revealed by scanning electron microscope images. MRI images found obvious water migration of beef during refrigeration storage, and scanning electron microscopy images revealed that the integrity of the muscle fiber bundle was destroyed. In addition, increased storage time also led to increases in pH, total volatile basic nitrogen, TBARS (thiobarbituric acid reactive substances) value, weight loss, cooking loss and b* value, and to decreases in water holding capacity (WHC), L* and a* values, and textural properties. CONCLUSION The strong correlations between water migration and the physicochemical quality changes suggested the possibility of LF-NMR as a rapid and non-invasive method to evaluate beef quality. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Shasha Cheng
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
- National Engineering Research Center of Seafood, Dalian, People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian, People's Republic of China
| | - Xiaohui Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
- National Engineering Research Center of Seafood, Dalian, People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian, People's Republic of China
| | - Huimin Yang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
- National Engineering Research Center of Seafood, Dalian, People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian, People's Republic of China
| | - Rong Lin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
- National Engineering Research Center of Seafood, Dalian, People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian, People's Republic of China
| | - Haitao Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
- National Engineering Research Center of Seafood, Dalian, People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian, People's Republic of China
| | - Mingqian Tan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China
- National Engineering Research Center of Seafood, Dalian, People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian, People's Republic of China
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15
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Jia Z, Shi C, Wang Y, Yang X, Zhang J, Ji Z. Nondestructive determination of salmon fillet freshness during storage at different temperatures by electronic nose system combined with radial basis function neural networks. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14451] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Zhixin Jia
- School of Food Science and Biotechnology Zhejiang Engineering Institute of Food Quality and Safety Zhejiang Gongshang University Hangzhou 310018 China
- Beijing Research Center for Information Technology in Agriculture Beijing 100097 China
- National Engineering Research Center for Information Technology in Agriculture Beijing 100097 China
- National Engineering Laboratory for Agri‐product Quality Traceability Beijing 100097 China
| | - Ce Shi
- Beijing Research Center for Information Technology in Agriculture Beijing 100097 China
- National Engineering Research Center for Information Technology in Agriculture Beijing 100097 China
- National Engineering Laboratory for Agri‐product Quality Traceability Beijing 100097 China
| | - Yanbo Wang
- School of Food Science and Biotechnology Zhejiang Engineering Institute of Food Quality and Safety Zhejiang Gongshang University Hangzhou 310018 China
| | - Xinting Yang
- Beijing Research Center for Information Technology in Agriculture Beijing 100097 China
- National Engineering Research Center for Information Technology in Agriculture Beijing 100097 China
- National Engineering Laboratory for Agri‐product Quality Traceability Beijing 100097 China
| | - Jiaran Zhang
- Beijing Research Center for Information Technology in Agriculture Beijing 100097 China
- National Engineering Research Center for Information Technology in Agriculture Beijing 100097 China
- National Engineering Laboratory for Agri‐product Quality Traceability Beijing 100097 China
| | - Zengtao Ji
- Beijing Research Center for Information Technology in Agriculture Beijing 100097 China
- National Engineering Research Center for Information Technology in Agriculture Beijing 100097 China
- National Engineering Laboratory for Agri‐product Quality Traceability Beijing 100097 China
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16
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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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17
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Liu X, Chen K, Wang J, Wang Y, Tang Y, Gao X, Zhu L, Li X, Li J. An on-package colorimetric sensing label based on a sol-gel matrix for fish freshness monitoring. Food Chem 2019; 307:125580. [PMID: 31634762 DOI: 10.1016/j.foodchem.2019.125580] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2019] [Revised: 08/04/2019] [Accepted: 09/23/2019] [Indexed: 12/28/2022]
Abstract
Fish freshness monitoring is important for consumers. This study aims to develop an colorimetric sensing label based on bromocresol green (BCG) and a sol-gel matrix layer coated onto filter paper to monitor fish freshness. Characterization results showed that the sol-gel layer was successfully coated, and the coating yield was 14.25%. The fish freshness could be detected clearly by the naked eye as the color of the sensing label changed. A Hue Saturation Value (HSV) model was used to correlate the response of the sensing label to the freshness of fish samples. Hue (H) values showed a linear response to the total volatile basic nitrogen (TVB-N) concentration in the range of 16.4-23.11 mg/100 g at room temperature, and in the range of 9.28-24.12 mg/100 g at a chilled temperature. The sensing label was applied to other types of fish, and showed an intense color change during the spoilage trial.
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Affiliation(s)
- Xiuying Liu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Keke Chen
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Jiayan Wang
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Yu Wang
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Yiwei Tang
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Xue Gao
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Lijie Zhu
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Xuepeng Li
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
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18
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Güney S, Atasoy A. Freshness Classification of Horse Mackerels with E-Nose System Using Hybrid Binary Decision Tree Structure. INT J PATTERN RECOGN 2019. [DOI: 10.1142/s0218001420500032] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
The aim of this study is to test the freshness of horse mackerels by using a low cost electronic nose system composed of eight different metal oxide sensors. The process of freshness evaluation covers a scala of seven different classes corresponding to 1, 3, 5, 7, 9, 11, and 13 storage days. These seven classes are categorized according to six different classifiers in the proposed binary decision tree structure. Classifiers at each particular node of the tree are individually trained with the training dataset. To increase success in determining the level of fish freshness, one of the k-Nearest Neighbors (k-NN), Support Vector Machines (SVM), Linear Discriminant Analysis (LDA) and Bayes methods is selected for every classifier and the feature spaces change in every node. The significance of this study among the others in the literature is that this proposed decision tree structure has never been applied to determine fish freshness before. Because the freshness of fish is observed under actual market storage conditions, the classification is more difficult. The results show that the electronic nose designed with the proposed decision tree structure is able to determine the freshness of horse mackerels with 85.71% accuracy for the test data obtained one year after the training process. Also, the performances of the proposed methods are compared against conventional methods such as Bayes, k-NN, and LDA.
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Affiliation(s)
- Selda Güney
- Department of Electrical and Electronics Engineering, Başkent University, 06530 Ankara, Turkey
| | - Ayten Atasoy
- Department of Electrical and Electronics Engineering, Karadeniz Technical University, 61080 Trabzon, Turkey
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19
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Evaluation of the cold chain management options to preserve the shelf life of frozen shrimps: A case study in the home delivery services in Taiwan. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.08.010] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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20
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Nondestructive Prediction of Tilapia Fillet Freshness During Storage at Different Temperatures by Integrating an Electronic Nose and Tongue with Radial Basis Function Neural Networks. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2148-8] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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21
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Lan W, Che X, Xu Q, Wang T, Du R, Xie J, Hou M, Lei H. Sensory and chemical assessment of silver pomfret ( Pampus argenteus ) treated with Ginkgo biloba leaf extract treatment during storage in ice. AQUACULTURE AND FISHERIES 2018. [DOI: 10.1016/j.aaf.2017.09.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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22
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Yazgan H, Ozogul Y, Durmuş M, Balikçi E, Gökdoğan S, Uçar Y, Aksun ET. Effects of Oil-in-Water Nanoemulsion Based on Sunflower Oil on the Quality of Farmed Sea Bass and Gilthead Sea Bream Stored at Chilled Temperature (2 ± 2°C). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1366610] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Hatice Yazgan
- Department of Food Hygiene and Technology, Faculty of Ceyhan Veterianry Medicine, University of Cukurova, Adana, Turkey
| | - Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey
| | - Mustafa Durmuş
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey
| | - Esra Balikçi
- Department of Gastronomy and Culinary Arts, Tourism Faculty, Unıversity of Bozok, Yozgat, Turkey
| | - Saadet Gökdoğan
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey
| | - Yılmaz Uçar
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey
| | - Elif Tuğçe Aksun
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey
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23
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Effect of vacuum packaging on the shelf-life of silver carp (Hypophthalmichthys molitrix) fillets stored at 4 °C. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.02.012] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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24
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Vejarano R, Siche R, Tesfaye W. Evaluation of biological contaminants in foods by hyperspectral imaging: A review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1338729] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Ricardo Vejarano
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo (UNT), Ciudad Universitaria, Trujillo, Peru
- Facultad de Ingeniería, Universidad Privada del Norte (UPN), Trujillo, Peru
| | - Raúl Siche
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo (UNT), Ciudad Universitaria, Trujillo, Peru
| | - Wendu Tesfaye
- Departamento de Química y Tecnología de Alimentos, Universidad Politécnica de Madrid (UPM), Madrid, Spain
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25
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Hassoun A, Karoui R. Quality evaluation of fish and other seafood by traditional and nondestructive instrumental methods: Advantages and limitations. Crit Rev Food Sci Nutr 2017; 57:1976-1998. [PMID: 26192079 DOI: 10.1080/10408398.2015.1047926] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
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.
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Affiliation(s)
- Abdo Hassoun
- a Université d'Artois, Institut Régional en Agroalimentaire et Biotechnologie Charles Violette, Equipe Qualité et Sécurité des Aliments (QSA), Unité Ingénierie de Formulation des Aliments et Altération (IFAA), Faculté des Sciences Jean-Perrin , Lens , France
| | - Romdhane Karoui
- a Université d'Artois, Institut Régional en Agroalimentaire et Biotechnologie Charles Violette, Equipe Qualité et Sécurité des Aliments (QSA), Unité Ingénierie de Formulation des Aliments et Altération (IFAA), Faculté des Sciences Jean-Perrin , Lens , France
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26
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Freshness evaluation of grass carp (Ctenopharyngodon idellus) by electronic nose. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9478-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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27
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Vidal NP, Manzanos MJ, Goicoechea E, Guillén MD. Influence of different salting processes on the evolution of the volatile metabolites of vacuum-packed fillets of farmed and wild sea bass (Dicentrarchus labrax) stored under refrigeration conditions: a study by SPME-GC/MS. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:967-976. [PMID: 27225021 DOI: 10.1002/jsfa.7821] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2015] [Revised: 05/20/2016] [Accepted: 05/22/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Fish shelf-life extension is a topic of great interest. In this study the behaviour of salted and unsalted farmed and wild European sea bass (Dicentrarchus labrax) fillets during storage was analysed through the evolution of their volatile metabolites. Farmed and wild sea bass fillets were brine-salted for 15 or 75 min, or dry-salted, vacuum-packed and stored at 4 °C for up to 1 month, and their headspaces were studied by Solid Phase Micro extraction-Gas Chromatography/Mass Spectrometry (SPME-GC/MS). RESULTS At the same storage time, unsalted wild fillets contained, in general, a higher number and abundance of volatile compounds coming from microbiological or endogenous enzymatic activity than unsalted farmed ones. The more intense the salting, the lower the number and abundance of microbiological spoilage metabolites, especially in wild samples. The appearance of oxidation metabolites only in dry-salted wild samples evidences that this kind of salting provokes a certain oxidation in these samples. CONCLUSIONS The better performance of farmed than wild fillets suggests that salted farmed fillets, vacuum-packed and stored under refrigeration conditions, could be a successful alternative to diversify the presence of sea bass in the market. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Natalia P Vidal
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad No. 7, 01006 Vitoria, Spain
| | - María J Manzanos
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad No. 7, 01006 Vitoria, Spain
| | - Encarnación Goicoechea
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad No. 7, 01006 Vitoria, Spain
| | - María D Guillén
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad No. 7, 01006 Vitoria, Spain
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28
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Venter P, Swanepoel H, Lues RJ, Luwes N. Contamination Predictions of Cape Hake Fillets during Display and Storage by Artificial Neural Network Modeling of Hexadecanoic Acid. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12241] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Pierre Venter
- Department of Life Science; Central University of Technology; Bloemfontein 9300 South Africa
| | - Hanita Swanepoel
- Department of Life Science; Central University of Technology; Bloemfontein 9300 South Africa
| | - Ryk J.F Lues
- Department of Life Science; Central University of Technology; Bloemfontein 9300 South Africa
| | - Nicolaas Luwes
- Department of Life Science; Central University of Technology; Bloemfontein 9300 South Africa
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29
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Cheng JH, Sun DW, Zeng XA, Liu D. Recent advances in methods and techniques for freshness quality determination and evaluation of fish and fish fillets: a review. Crit Rev Food Sci Nutr 2016; 55:1012-225. [PMID: 24915394 DOI: 10.1080/10408398.2013.769934] [Citation(s) in RCA: 77] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
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.
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Affiliation(s)
- Jun-Hu Cheng
- a College of Light Industry and Food Sciences, South China University of Technology , Guangzhou , China
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30
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Li M, Wang H, Sun L, Zhao G, Huang X. Application of Electronic Nose for Measuring Total Volatile Basic Nitrogen and Total Viable Counts in Packaged Pork During Refrigerated Storage. J Food Sci 2016; 81:M906-12. [PMID: 26954724 DOI: 10.1111/1750-3841.13238] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2015] [Accepted: 01/07/2016] [Indexed: 11/27/2022]
Abstract
The objective of this study was to predict the total viable counts (TVC) and total volatile basic nitrogen (TVB-N) in pork using an electronic nose (E-nose), and to assess the freshness of chilled pork during storage using different packaging methods, including pallet packaging (PP), vacuum packaging (VP), and modified atmosphere packaging (MAP, 40% O2 /40% CO2 /20% N2 ). Principal component analysis (PCA) was used to analyze the E-nose signals, and the results showed that the relationships between the freshness of chilled pork and E-nose signals could be distinguished in the loadings plots, and the freshness of chilled pork could be distributed along 2 first principal components. Multiple linear regression (MLR) was used to correlate TVC and TVB-N to E-nose signals. High F and R2 values were obtained in the MLR output of TVB-N (F = 32.1, 21.6, and 24.2 for PP [R2 = 0.93], VP [R2 = 0.94], and MAP [R2 = 0.95], respectively) and TVC (F = 34.2, 46.4, and 7.8 for PP [R2 = 0.98], VP [R2 = 0.89], and MAP [R2 = 0.85], respectively). The results of this study suggest that it is possible to use the E-nose technology to predict TVB-N and TVC for assessing the freshness of chilled pork during storage.
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Affiliation(s)
- Miaoyun Li
- Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural Univ, Zhengzhou, 450002, PR China
| | - Haibiao Wang
- Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural Univ, Zhengzhou, 450002, PR China
| | - Lingxia Sun
- Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural Univ, Zhengzhou, 450002, PR China
| | - Gaiming Zhao
- Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural Univ, Zhengzhou, 450002, PR China
| | - Xianqing Huang
- Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural Univ, Zhengzhou, 450002, PR China
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31
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Comparative study of nanoemulsions based on commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils): Effect on microbial, sensory, and chemical qualities of refrigerated farmed sea bass. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.12.018] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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32
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Trebar M, Lotrič M, Fonda I. Use of RFID temperature monitoring to test and improve fish packing methods in styrofoam boxes. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.03.007] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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33
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Aguilera Barraza FA, León RAQ, Álvarez PXL. Kinetics of protein and textural changes in Atlantic salmon under frozen storage. Food Chem 2015; 182:120-7. [PMID: 25842317 DOI: 10.1016/j.foodchem.2015.02.055] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2014] [Revised: 01/16/2015] [Accepted: 02/12/2015] [Indexed: 11/30/2022]
Abstract
Fish proteins are highly susceptible to changes during frozen storage, leading to modifications in protein solubility, functionality, and structure, which affect the rheological properties, which, in turn, contribute to changes in techno-functional properties. Under frozen storage, these changes are the result of many physical and chemical modifications, especially structural and functional protein changes. The aim of this study was to evaluate and quantify protein and textural changes during frozen storage of Atlantic salmon (Salmo salar) fillets at four temperatures (268 K, 264 K, 260 K and 255 K). The Weibullian model was applied in order to understand the quality changes. Results for all frozen storage temperatures showed that total volatile basic nitrogen (TVB-N) did not reach the regulated limits (30-35 mg/100 g muscle), salt-soluble protein (SSP) decreased systematically and total nitrogen (TN) was constant. Hardness, adhesiveness, gumminess and chewiness levels decreased systematically at all temperatures, but cohesiveness and springiness values were relatively constant over time, at the same given temperature. A comparison between different temperatures showed an increase in the measurements observed. A kinetic analysis for TVBN, SSP, hardness, adhesiveness and chewiness, was performed. All quality indicators, except TVBN, showed reaction rates inversely proportional to the temperature, and fractional shape factors or orders of reaction. Using the Weibullian model, this study demonstrates that, in complex biological processes, quality indicators do not have an integer kinetic order and reaction rates are strongly temperature-dependent. Thus, this kind of model can be used to improve understanding, prediction, and control of the frozen storage process.
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34
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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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35
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Effect of Chitosan Nanoparticle Coatings on the Quality Changes of Postharvest Whiteleg Shrimp, Litopenaeus vannamei, During Storage at 4 °C. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1458-8] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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36
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Khojastehnazhand M, Khoshtaghaza MH, Mojaradi B, Rezaei M, Goodarzi M, Saeys W. Comparison of Visible–Near Infrared and Short Wave Infrared hyperspectral imaging for the evaluation of rainbow trout freshness. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.12.018] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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38
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Wilson AD, Oberle CS, Oberle DF. Detection of off-flavor in catfish using a conducting polymer electronic-nose technology. SENSORS 2013; 13:15968-84. [PMID: 24287526 PMCID: PMC3892816 DOI: 10.3390/s131215968] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/18/2013] [Revised: 11/12/2013] [Accepted: 11/12/2013] [Indexed: 12/31/2022]
Abstract
The Aromascan A32S conducting polymer electronic nose was evaluated for the capability of detecting the presence of off-flavor malodorous compounds in catfish meat fillets to assess meat quality for potential merchantability. Sensor array outputs indicated that the aroma profiles of good-flavor (on-flavor) and off-flavor fillets were strongly different as confirmed by a Principal Component Analysis (PCA) and a Quality Factor value (QF > 7.9) indicating a significant difference at (P < 0.05). The A32S e-nose effectively discriminated between good-flavor and off-flavor catfish at high levels of accuracy (>90%) and with relatively low rates (≤5%) of unknown or indecisive determinations in three trials. This A32S e-nose instrument also was capable of detecting the incidence of mild off-flavor in fillets at levels lower than the threshold of human olfactory detection. Potential applications of e-nose technologies for pre- and post-harvest management of production and meat-quality downgrade problems associated with catfish off-flavor are discussed.
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Affiliation(s)
- Alphus D. Wilson
- USDA Forest Service, Southern Research Station, Center for Bottomland Hardwoods Research, Southern Hardwoods Laboratory, P.O. Box 227, Stoneville, MS 38776, USA; E-Mail:
- Author to whom correspondence should be addressed; E-Mail: ; Tel.: +1-662-686-3180; Fax: +1-662-686-3195
| | - Charisse S. Oberle
- USDA Forest Service, Southern Research Station, Center for Bottomland Hardwoods Research, Southern Hardwoods Laboratory, P.O. Box 227, Stoneville, MS 38776, USA; E-Mail:
| | - Daniel F. Oberle
- USDA Agricultural Research Service, Warmwater Aquaculture Research Unit, Thad Cochran National Warmwater Aquaculture Center, P. O. Box 38, Stoneville, MS 38776, USA; E-Mail:
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Lin T, Wang JJ, Li JB, Liao C, Pan YJ, Zhao Y. Use of acidic electrolyzed water ice for preserving the quality of shrimp. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:8695-8702. [PMID: 23947475 DOI: 10.1021/jf4019933] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Electrolyzed water ice is a relatively new concept developed in food industry in recent years. The effect of acidic electrolyzed water (AEW) ice on preserving the quality of shrimp (Litopenaeus vannamei) was investigated. Physical, chemical, and microbiological changes of the shrimp were examined during the storage. The results showed that compared with tap water (TW) ice, AEW ice displayed a potential ability in limiting the pH changes of shrimp flesh and significantly (p < 0.05) retarded the changes of color difference and the formation of total volatile basic nitrogen (TVBN). And AEW ice treatment had no adverse effects on the firmness of shrimp. Conventional plate count enumeration and PCR-DGGE demonstrated that AEW ice had a capability of inhibiting growth of bacteria on raw shrimp, and the maximum reductions of population reached >1.0 log CFU/g (>90%) on the sixth day. Moreover, AEW ice was clearly more efficient in maintaining the initial attachments between muscle fibers in shrimp according to histological section analysis. On the basis of above analysis, AEW ice can be a new alternative of traditional sanitizer to better preserve the quality of seafood in the future.
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Affiliation(s)
- Ting Lin
- College of Food Science and Technology, Shanghai Ocean University , Shanghai 201306, China
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Carrascosa C, Millán R, Saavedra P, Jaber JR, Montenegro T, Raposo A, Pérez E, Sanjuán E. Predictive models for bacterial growth in sea bass (Dicentrarchus labrax) stored in ice. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12307] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Conrado Carrascosa
- Department of Animal Pathology, Animal Production, Bromatology and Food Technology; Faculty of Veterinary; Universidad de Las Palmas de Gran Canaria; 35413 Arucas Las Palmas Spain
| | - Rafael Millán
- Department of Animal Pathology, Animal Production, Bromatology and Food Technology; Faculty of Veterinary; Universidad de Las Palmas de Gran Canaria; 35413 Arucas Las Palmas Spain
| | - Pedro Saavedra
- Department of Mathematics; Mathematics Building; Campus Universitario de Tafira; 35018 Las Palmas de Gran Canaria Spain
| | - José R. Jaber
- Department of Morphology; Faculty of Veterinary; Universidad de Las Palmas de Gran Canaria; 35413 Arucas Las Palmas Spain
| | - Tania Montenegro
- Department of Animal Pathology, Animal Production, Bromatology and Food Technology; Faculty of Veterinary; Universidad de Las Palmas de Gran Canaria; 35413 Arucas Las Palmas Spain
| | - António Raposo
- Centro de Investigação Interdisciplinar Egas Moniz; CiiEM; Instituto Superior de Ciências da Saúde Egas Moniz, ISCSEM; Quinta da Granja Monte de Caparica 2829-511 Caparica Portugal
| | - Esteban Pérez
- Department of Animal Pathology, Animal Production, Bromatology and Food Technology; Faculty of Veterinary; Universidad de Las Palmas de Gran Canaria; 35413 Arucas Las Palmas Spain
| | - Esther Sanjuán
- Department of Animal Pathology, Animal Production, Bromatology and Food Technology; Faculty of Veterinary; Universidad de Las Palmas de Gran Canaria; 35413 Arucas Las Palmas Spain
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Wu D, Sun DW. Potential of time series-hyperspectral imaging (TS-HSI) for non-invasive determination of microbial spoilage of salmon flesh. Talanta 2013; 111:39-46. [DOI: 10.1016/j.talanta.2013.03.041] [Citation(s) in RCA: 175] [Impact Index Per Article: 15.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2012] [Revised: 03/05/2013] [Accepted: 03/16/2013] [Indexed: 11/29/2022]
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Nondestructive measurement of total volatile basic nitrogen (TVB-N) in pork meat by integrating near infrared spectroscopy, computer vision and electronic nose techniques. Food Chem 2013; 145:228-36. [PMID: 24128472 DOI: 10.1016/j.foodchem.2013.06.073] [Citation(s) in RCA: 171] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2012] [Revised: 05/24/2013] [Accepted: 06/15/2013] [Indexed: 11/20/2022]
Abstract
Total volatile basic nitrogen (TVB-N) content is an important reference index for evaluating pork freshness. This paper attempted to measure TVB-N content in pork meat using integrating near infrared spectroscopy (NIRS), computer vision (CV), and electronic nose (E-nose) techniques. In the experiment, 90 pork samples with different freshness were collected for data acquisition by three different techniques, respectively. Then, the individual characteristic variables were extracted from each sensor. Next, principal component analysis (PCA) was used to achieve data fusion based on these characteristic variables from 3 different sensors data. Back-propagation artificial neural network (BP-ANN) was used to construct the model for TVB-N content prediction, and the top principal components (PCs) were extracted as the input of model. The result of the model was achieved as follows: the root mean square error of prediction (RMSEP) = 2.73 mg/100g and the determination coefficient (R(p)(2)) = 0.9527 in the prediction set. Compared with single technique, integrating three techniques, in this paper, has its own superiority. This work demonstrates that it has the potential in nondestructive detection of TVB-N content in pork meat using integrating NIRS, CV and E-nose, and data fusion from multi-technique could significantly improve TVB-N prediction performance.
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Wilson AD. Diverse applications of electronic-nose technologies in agriculture and forestry. SENSORS (BASEL, SWITZERLAND) 2013; 13:2295-348. [PMID: 23396191 PMCID: PMC3649433 DOI: 10.3390/s130202295] [Citation(s) in RCA: 126] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/01/2012] [Revised: 01/30/2013] [Accepted: 01/30/2013] [Indexed: 12/14/2022]
Abstract
Electronic-nose (e-nose) instruments, derived from numerous types of aroma-sensor technologies, have been developed for a diversity of applications in the broad fields of agriculture and forestry. Recent advances in e-nose technologies within the plant sciences, including improvements in gas-sensor designs, innovations in data analysis and pattern-recognition algorithms, and progress in material science and systems integration methods, have led to significant benefits to both industries. Electronic noses have been used in a variety of commercial agricultural-related industries, including the agricultural sectors of agronomy, biochemical processing, botany, cell culture, plant cultivar selections, environmental monitoring, horticulture, pesticide detection, plant physiology and pathology. Applications in forestry include uses in chemotaxonomy, log tracking, wood and paper processing, forest management, forest health protection, and waste management. These aroma-detection applications have improved plant-based product attributes, quality, uniformity, and consistency in ways that have increased the efficiency and effectiveness of production and manufacturing processes. This paper provides a comprehensive review and summary of a broad range of electronic-nose technologies and applications, developed specifically for the agriculture and forestry industries over the past thirty years, which have offered solutions that have greatly improved worldwide agricultural and agroforestry production systems.
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Affiliation(s)
- Alphus D Wilson
- USDA Forest Service, Southern Research Station, Center for Bottomland Hardwoods Research, Southern Hardwoods Laboratory, Stoneville, MS 38776, USA.
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Tito NB, Rodemann T, Powell SM. Use of near infrared spectroscopy to predict microbial numbers on Atlantic salmon. Food Microbiol 2012; 32:431-6. [PMID: 22986211 DOI: 10.1016/j.fm.2012.07.009] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2011] [Revised: 04/26/2012] [Accepted: 07/17/2012] [Indexed: 11/17/2022]
Abstract
The potential of a near infrared spectroscopy (NIR) method to detect as well as predict microbial spoilage on Atlantic salmon (Salmo salar) was investigated. Principal component analysis (PCA) of the NIR spectra showed clear separation between the fresh salmon fillets and those stored for nine days at 4°C indicating that NIR could detect spoilage. A partial least squares regression (PLS) prediction model for total aerobic plate counts after nine days was established using the NIR spectra collected when the fish was fresh to predict the number of bacteria that would be present nine days later. The calibration equation was good (R(2) = 0.95 and RMSE = 0.12 log cfu/g) although the error of the validation curve was larger (R(2) = 0.64 and RMSE = 0.32 log cfu/g). These results indicate that with further model development, it may be possible to use NIR to predict bacterial numbers, and hence shelf-life, in Atlantic salmon and other seafood.
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Affiliation(s)
- N B Tito
- Australian Seafood Cooperative Research Centre, University of Tasmania, Private Bag 54, Hobart, Tasmania 7001, Australia.
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XU XIANG, DONG JIE, LI TIANJIAO, HE WEI, SUN LIPING. INFLUENCE OF STORAGE TEMPERATURE ON LIPID OXIDATION, STALE FLAVOR FORMATION AND DISCOLORATION IN LOTUS (NELUMBO NUCIFERA) BEE POLLEN. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2011.00642.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Effects of combined treatment of electrolysed water and chitosan on the quality attributes and myofibril degradation in farmed obscure puffer fish (Takifugu obscurus) during refrigerated storage. Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.06.028] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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47
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Wang D, Wang X, Liu T, Liu Y. Prediction of total viable counts on chilled pork using an electronic nose combined with support vector machine. Meat Sci 2011; 90:373-7. [PMID: 21871741 DOI: 10.1016/j.meatsci.2011.07.025] [Citation(s) in RCA: 77] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2010] [Revised: 07/02/2011] [Accepted: 07/31/2011] [Indexed: 11/17/2022]
Abstract
The aim of this study was to predict the total viable counts (TVC) in chilled pork using an electronic nose (EN) together with support vector machine (SVM). EN and bacteriological measurements were performed on pork samples stored at 4 °C for up to 10 days. Bacterial numbers on pork were determined by plate counts on agar. Principal component analysis (PCA) was used to cluster EN measurements. The model for the correlation between EN signal responses and bacterial numbers was constructed by using the SVM, combined with partial least squares (PLS). Correlation coefficients for training and validation were 0.94 and 0.88, respectively, which suggested that the EN system could be used as a simple and rapid technique for the prediction of bacteria numbers in pork.
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Affiliation(s)
- Danfeng Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
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48
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Shelf-life of cooked edible crab (Cancer pagurus) stored under refrigerated conditions. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.01.010] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Baldwin EA, Bai J, Plotto A, Dea S. Electronic noses and tongues: applications for the food and pharmaceutical industries. SENSORS (BASEL, SWITZERLAND) 2011; 11:4744-66. [PMID: 22163873 PMCID: PMC3231405 DOI: 10.3390/s110504744] [Citation(s) in RCA: 213] [Impact Index Per Article: 16.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/01/2011] [Revised: 04/14/2011] [Accepted: 04/16/2011] [Indexed: 11/30/2022]
Abstract
The electronic nose (e-nose) is designed to crudely mimic the mammalian nose in that most contain sensors that non-selectively interact with odor molecules to produce some sort of signal that is then sent to a computer that uses multivariate statistics to determine patterns in the data. This pattern recognition is used to determine that one sample is similar or different from another based on headspace volatiles. There are different types of e-nose sensors including organic polymers, metal oxides, quartz crystal microbalance and even gas-chromatography (GC) or combined with mass spectroscopy (MS) can be used in a non-selective manner using chemical mass or patterns from a short GC column as an e-nose or "Z" nose. The electronic tongue reacts similarly to non-volatile compounds in a liquid. This review will concentrate on applications of e-nose and e-tongue technology for edible products and pharmaceutical uses.
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Affiliation(s)
- Elizabeth A. Baldwin
- USDA-ARS Citrus & Subtropical Products Laboratory, 600 Ave S N.W., Winter Haven, FL 33881, USA; E-Mails: (J.B.); (A.P.); (S.D.)
| | - Jinhe Bai
- USDA-ARS Citrus & Subtropical Products Laboratory, 600 Ave S N.W., Winter Haven, FL 33881, USA; E-Mails: (J.B.); (A.P.); (S.D.)
| | - Anne Plotto
- USDA-ARS Citrus & Subtropical Products Laboratory, 600 Ave S N.W., Winter Haven, FL 33881, USA; E-Mails: (J.B.); (A.P.); (S.D.)
| | - Sharon Dea
- USDA-ARS Citrus & Subtropical Products Laboratory, 600 Ave S N.W., Winter Haven, FL 33881, USA; E-Mails: (J.B.); (A.P.); (S.D.)
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Jiang M, Liu S, Wang Y. Effects of Antimicrobial Coating from Catfish Skin Gelatin on Quality and Shelf Life of Fresh White Shrimp (Penaeus vannamei). J Food Sci 2011; 76:M204-9. [DOI: 10.1111/j.1750-3841.2011.02056.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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