POSTMORTEM BIOCHEMICAL AND TEXTURAL CHANGES IN THE ADDUCTOR MUSCLE OF CATARINA SCALLOP STORED AT 0C

Postmortem Electrical Conductivity Changes of Dicentrarchus labrax Skeletal Muscle: Root Mean Square (RMS) Parameter in Estimating Time since Death

Simple Summary

The estimation of postmortem interval (PMI) still poses a major challenge for pathologists worldwide, making the search for new and more accurate technologies to assist in PMI estimation worthy of growing scientific interest. This study aimed to explore for the first time the use of an oscilloscope coupled with a signal generator, as innovative technology, to evaluate changes in the electrical conductivity of skeletal muscle of sea bass specimens during the early postmortem interval, to find an accurate, quantitative parameter useful in PMI estimation. The use of the oscilloscope, especially for the RMS measured parameter, has been shown here as a promising technology for studying dielectric muscle properties during the early postmortem interval, with the advantage of being a rapid, non-destructive, and inexpensive method.

Abstract

Electric impedance spectroscopy techniques have been widely employed to study basic biological processes, and recently explored to estimate postmortem interval (PMI). However, the most-relevant parameter to approximate PMI has not been recognized so far. This study investigated electrical conductivity changes in muscle of 18 sea bass specimens, maintained at different room temperatures (15.0 °C; 20.0 °C; 25.0 °C), during a 24 h postmortem period using an oscilloscope coupled with a signal generator, as innovative technology. The root mean square (RMS) was selected among all measured parameters, and recorded every 15 min for 24 h after death. The RMS(t) time series for each animal were collected and statistically analyzed using MATLAB^®. A similar trend in RMS values was observed in all animals over the 24 h study period. After a short period, during which the RMS signal decreased, an increasing trend of the signal was recorded for all fish until it reached a peak. Subsequently, the RMS value gradually decreased over time. A strong linear correlation was observed among the time series, confirming that the above time-behaviour holds for all animals. The time at which maximum value is reached strongly depended on the room temperature during the experiments, ranging from 6 h in fish kept at 25.0 °C to 14 h in animals kept at 15.0 °C. The use of the oscilloscope has proven to be a promising technology in the study of electrical muscle properties during the early postmortem interval, with the advantage of being a fast, non-destructive, and inexpensive method, although more studies will be needed to validate this technology before moving to real-time field investigations.

Freshness Quality and Shelf Life Evaluation of the Seaweed Ulva rigida through Physical, Chemical, Microbiological, and Sensory Methods

In Europe, the consumption of seaweeds and derived products has increased in recent years, due to the expansion of Asian cuisine and the emergence of many top-level chefs. Often in collaboration with scientists, many have initiated a new gastronomy using algae. However, little is known about the quality and degree of freshness of seaweeds for direct consumption or fresh use. For this reason, different analytical methods were applied to test sea vegetables and other marine products. These methods included physical (a_w, pH, color, and texture), chemical (total volatile base nitrogen, TVB-N; and trimethylamine, TMA-N) parameters, microbiological count, and sensory evaluation. In this study, freshness quality and shelf life of the green seaweed Ulva rigida (UR) was evaluated during a 12-day period, stored at 4 and 16 °C. The parameters that proved to be most useful for evaluating its freshness were the TVB, TMA, microbiological, and sensory analyses. The physicochemical and microbiological parameters established a shelf life of UR of 6 days for a storage temperature of 16 °C and up to 10 days for a storage temperature of 4 °C. The changes that UR undergoes during its storage from the sensory point of view are more pronounced than those produced from the physicochemical point of view, which can condition its applications.

Quality Changes and Biogenic Amines Accumulation of Black Carp (Mylopharyngodon piceus) Fillets Stored at Different Temperatures

Postmortem quality changes of black carp (Mylopharyngodon piceus) fillets stored at 20, 4, and 0°C (in ice) were determined in terms of pH value, K value, total volatile basic nitrogen, free amino acids, biogenic amines, drip loss, electrical conductivity (EC), sensory score, and microbial growth. The results showed that black carp fillets could maintain a good quality for 2, 9, and 12 days when stored at 20, 4, and 0°C, respectively. Pseudomonads, Aeromonas, and Enterobacteriaceae were the main spoilage bacteria in black carp. Tryptamine, 2-phenylethylamine, putrescine, cadaverine, and tyramine increased significantly (P < 0.05) during storage at the three temperatures, but not spermidine and spermine, among which tyramine and putrescine were the main biogenic amines in black carp fillets. A significantly higher concentration of histamine (132.05 mg/kg on the third day) was detected in the samples stored at 20°C (P < 0.01) than at 4 and 0°C (0.62 to 3.28 mg/kg) throughout storage, indicating storage of samples at 20°C favored the formation of histamine. The accumulations of tyramine, cadaverine, and histamine were highly correlated with the productions of tyrosine, lysine, and histidine, respectively. Correlations between EC and sensory, physical, chemical, and microbial parameters at the three storage temperatures showed that EC could be used as a better quality indicator to assess the overall quality of fish stored at 4 and 0°C (low temperature) than at 20°C.

Impact of Two CommercialIn VivoTransport Methods on Physiological Condition of the Japanese Oyster (Crassostrea gigas)

The effect of two commercialin vivotransport methods (cardboard boxes and ixtle sacks) on the physiological condition of Japanese oyster (Crassostrea gigas) was evaluated. Total carbohydrates, glycogen, adenosine 5′-triphosphate (ATP) and related products, adenylate energy charge (AEC), and pH of transported oysters in simulated conditions were determined. The results showed that the ATP initial concentration was low from the beginning of the experiment, and AEC decreased in both transport methods. With respect to the total carbohydrates and glycogen, the samples maintained in cardboard box and ixtle sack decreased during transport, respectively. Similarly, significant changes in pH were observed for both methods. Our results showed that physiologically the bestin vivotransporting method for Japanese oyster is in cardboard boxes.