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Cho JS, Choi B, Lim JH, Choi JH, Yun DY, Park SK, Lee G, Park KJ, Lee J. Determination of Freshness of Mackerel ( Scomber japonicus) Using Shortwave Infrared Hyperspectral Imaging. Foods 2023; 12:2305. [PMID: 37372515 DOI: 10.3390/foods12122305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 06/02/2023] [Accepted: 06/03/2023] [Indexed: 06/29/2023] Open
Abstract
Shortwave infrared (SWIR) hyperspectral imaging was applied to classify the freshness of mackerels. Total volatile basic nitrogen (TVB-N) and acid values, as chemical compounds related to the freshness of mackerels, were also analyzed to develop a prediction model of freshness by combining them with hyperspectral data. Fresh mackerels were divided into three groups according to storage periods (0, 24, and 48 h), and hyperspectral data were collected from the eyes and whole body, separately. The optimized classification accuracies were 81.68% using raw data from eyes and 90.14% using body data by multiple scatter correction (MSC) pretreatment. The prediction accuracy of TVB-N was 90.76%, and the acid value was 83.76%. These results indicate that hyperspectral imaging, as a nondestructive method, can be used to verify the freshness of mackerels and predict the chemical compounds related to the freshness.
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Affiliation(s)
- Jeong-Seok Cho
- Food Safety and Distribution Research Group, Korea Food Research Institute, Wanju 55365, Republic of Korea
- Smart Food Manufacturing Project Group, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Byungho Choi
- Food Safety and Distribution Research Group, Korea Food Research Institute, Wanju 55365, Republic of Korea
- Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea
| | - Jeong-Ho Lim
- Food Safety and Distribution Research Group, Korea Food Research Institute, Wanju 55365, Republic of Korea
- Smart Food Manufacturing Project Group, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Jeong Hee Choi
- Food Safety and Distribution Research Group, Korea Food Research Institute, Wanju 55365, Republic of Korea
- Smart Food Manufacturing Project Group, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Dae-Yong Yun
- Food Safety and Distribution Research Group, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Seul-Ki Park
- Smart Food Manufacturing Project Group, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Gyuseok Lee
- Smart Food Manufacturing Project Group, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Kee-Jai Park
- Smart Food Manufacturing Project Group, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Jihyun Lee
- Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea
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2
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Kashani Zadeh H, Hardy M, Sueker M, Li Y, Tzouchas A, MacKinnon N, Bearman G, Haughey SA, Akhbardeh A, Baek I, Hwang C, Qin J, Tabb AM, Hellberg RS, Ismail S, Reza H, Vasefi F, Kim M, Tavakolian K, Elliott CT. Rapid Assessment of Fish Freshness for Multiple Supply-Chain Nodes Using Multi-Mode Spectroscopy and Fusion-Based Artificial Intelligence. SENSORS (BASEL, SWITZERLAND) 2023; 23:s23115149. [PMID: 37299875 DOI: 10.3390/s23115149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 05/04/2023] [Accepted: 05/19/2023] [Indexed: 06/12/2023]
Abstract
This study is directed towards developing a fast, non-destructive, and easy-to-use handheld multimode spectroscopic system for fish quality assessment. We apply data fusion of visible near infra-red (VIS-NIR) and short wave infra-red (SWIR) reflectance and fluorescence (FL) spectroscopy data features to classify fish from fresh to spoiled condition. Farmed Atlantic and wild coho and chinook salmon and sablefish fillets were measured. Three hundred measurement points on each of four fillets were taken every two days over 14 days for a total of 8400 measurements for each spectral mode. Multiple machine learning techniques including principal component analysis, self-organized maps, linear and quadratic discriminant analyses, k-nearest neighbors, random forest, support vector machine, and linear regression, as well as ensemble and majority voting methods, were used to explore spectroscopy data measured on fillets and to train classification models to predict freshness. Our results show that multi-mode spectroscopy achieves 95% accuracy, improving the accuracies of the FL, VIS-NIR and SWIR single-mode spectroscopies by 26, 10 and 9%, respectively. We conclude that multi-mode spectroscopy and data fusion analysis has the potential to accurately assess freshness and predict shelf life for fish fillets and recommend this study be expanded to a larger number of species in the future.
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Affiliation(s)
| | - Mike Hardy
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast BT9 5DL, UK
| | - Mitchell Sueker
- Biomedical Engineering Program, University of North Dakota, Grand Forks, ND 58202, USA
| | - Yicong Li
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast BT9 5DL, UK
| | | | | | | | - Simon A Haughey
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast BT9 5DL, UK
| | | | - Insuck Baek
- USDA-ARS Environmental Microbial and Food Safety Laboratory, Beltsville Agricultural Research Center, 10300 Baltimore Ave., Beltsville, MD 20705, USA
| | - Chansong Hwang
- USDA-ARS Environmental Microbial and Food Safety Laboratory, Beltsville Agricultural Research Center, 10300 Baltimore Ave., Beltsville, MD 20705, USA
| | - Jianwei Qin
- USDA-ARS Environmental Microbial and Food Safety Laboratory, Beltsville Agricultural Research Center, 10300 Baltimore Ave., Beltsville, MD 20705, USA
| | - Amanda M Tabb
- Food Science Program, Schmid College of Science and Technology, Chapman University, Orange, CA 92866, USA
| | - Rosalee S Hellberg
- Food Science Program, Schmid College of Science and Technology, Chapman University, Orange, CA 92866, USA
| | - Shereen Ismail
- School of Electrical Engineering and Computer Science, University of North Dakota, Grand Forks, ND 58202, USA
| | - Hassan Reza
- School of Electrical Engineering and Computer Science, University of North Dakota, Grand Forks, ND 58202, USA
| | | | - Moon Kim
- USDA-ARS Environmental Microbial and Food Safety Laboratory, Beltsville Agricultural Research Center, 10300 Baltimore Ave., Beltsville, MD 20705, USA
| | - Kouhyar Tavakolian
- Biomedical Engineering Program, University of North Dakota, Grand Forks, ND 58202, USA
| | - Christopher T Elliott
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast BT9 5DL, UK
- School of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Khong Luang 12120, Thailand
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3
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Germond A, Vénien A, Ravel C, Castulovich B, Rouel J, Hutin M, Mezelli S, Lefin S, Mirade PS, Astruc T. The Effects of Postmortem Time on Muscle Trout Biochemical Composition and Structure. Foods 2023; 12:foods12101957. [PMID: 37238775 DOI: 10.3390/foods12101957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 04/28/2023] [Accepted: 05/04/2023] [Indexed: 05/28/2023] Open
Abstract
Fish industry operators have to process fish that arrive at various postmortem times. Postmortem time constrains processing and impacts product quality, safety, and economic value. The objective identification of biomarkers is desirable to predict the postmortem day of aging and this requires a comprehensive longitudinal characterisation of postmortem aging. We analysed the postmortem aging process in trout over a 15-day window. Quantitative physicochemical measurements (pH, colour, texture, aw, proteolysis, and myofibrillar protein solubility) performed on the same fish over time revealed the levels of protein denaturation, solubility, and pH, among other parameters, change very little when assessed by conventional chemical methods. Histological analyses were performed on thin sections and revealed fibre ruptures after 7 days of storage on ice. Ultrastructures were observed by transmission electronic microscopy (TEM) and revealed that sarcomere disorganisation occurred more often after 7 days of storage. Label-free FTIR micro-spectroscopy combined with a SVM model accurately predicted the postmortem time. Spectra-based PC-DA models also enable the identification of biomarkers corresponding to Day 7 and Day 15 postmortem. This study provides insights on postmortem aging and raises prospects for the rapid assessment of trout's freshness status from label-free imaging.
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Affiliation(s)
- Arno Germond
- UR370, QuaPA, INRAE, 63122 Saint-Genès-Champanelle, France
| | - Annie Vénien
- UR370, QuaPA, INRAE, 63122 Saint-Genès-Champanelle, France
| | | | | | - Jacques Rouel
- UR370, QuaPA, INRAE, 63122 Saint-Genès-Champanelle, France
| | - Morgane Hutin
- UR370, QuaPA, INRAE, 63122 Saint-Genès-Champanelle, France
| | - Sara Mezelli
- UR370, QuaPA, INRAE, 63122 Saint-Genès-Champanelle, France
| | - Sandy Lefin
- UR370, QuaPA, INRAE, 63122 Saint-Genès-Champanelle, France
| | | | - Thierry Astruc
- UR370, QuaPA, INRAE, 63122 Saint-Genès-Champanelle, France
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4
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Bertini A, Iaccheri E, Magnani M, Badiani A, Bonaldo A, Ragni L, Berardinelli A. Nondestructive rainbow trout (Oncorhynchus mykiss) freshness estimation by using an affordable open-ended coaxial technique. J Food Sci 2023. [PMID: 37129882 DOI: 10.1111/1750-3841.16584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 03/17/2023] [Accepted: 04/01/2023] [Indexed: 05/03/2023]
Abstract
In the present work, a nondestructive device set up for a rapid and reliable freshness assessment of rainbow trout during 10 days of storage in ice was evaluated. The device was characterized by a vector network analyzer interfaced with an open coaxial probe to be placed in contact with the fish eye. The acquisition of the reflected scattering parameter (S11), which is the ratio between the amplitude of the reflected and the incident signal, was assessed in the 50 kHz-3 GHz spectral range. S11 is composed of a real part and an imaginary part, and both parts were used to predict quality index method for freshness evaluations. Partial least squares regression predictive models of the demerit scores related to fish eye attributes (eye pupil and eye shape) and the day of storage were set up. The main results showed that both the real and imaginary parts of the S11 decrease as a function of storage time. The combination with multivariate analysis allowed to set up predictive models of the storage time and the demerit scores with R2 values up to 0.946 (root mean square error [RMSE] = 0.88 days) and 0.942 (RMSE = 3.17 demerit scores related to the fish eyes attributes), respectively (external validation). According to our results, the proposed cheap solution appears a useful tool for the freshness assessment of rainbow trout. PRACTICAL APPLICATION: This work shows that dielectric properties have the potential to discriminate stored fish according to their freshness quality. A device based on this principle can play a significant role in the postharvest processes, contributing to higher product quality and safety and supporting producers and retailers during the qualitative inspections.
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Affiliation(s)
- Andrea Bertini
- Centre Agriculture Food Environment, University of Trento, San Michele all'Adige, Italy
| | - Eleonora Iaccheri
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
- Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, Cesena, Italy
| | - Martina Magnani
- Department of Veterinary Medical Sciences, University of Bologna, Ozzano Emilia, Italy
| | - Anna Badiani
- Department of Veterinary Medical Sciences, University of Bologna, Ozzano Emilia, Italy
| | - Alessio Bonaldo
- Department of Veterinary Medical Sciences, University of Bologna, Ozzano Emilia, Italy
| | - Luigi Ragni
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
- Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, Cesena, Italy
| | - Annachiara Berardinelli
- Centre Agriculture Food Environment, University of Trento, San Michele all'Adige, Italy
- Department of Industrial Engineering, University of Trento, Povo, Italy
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5
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A coumarin-based small molecular fluorescent probe for detection of the freshness of meat and shrimp. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
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6
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Hyperspectral Imaging Coupled with Multivariate Analyses for Efficient Prediction of Chemical, Biological and Physical Properties of Seafood Products. FOOD ENGINEERING REVIEWS 2023. [DOI: 10.1007/s12393-022-09327-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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7
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Siddiqui SA, Zannou O, Bahmid NA, Fidan H, Alamou AF, Nagdalian АА, Hassoun A, Fernando I, Ibrahim SA, Arsyad M. Consumer behavior towards nanopackaging - A new trend in the food industry. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100191] [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] Open
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8
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Emerging Applications of Versatile Polyaniline-Based Polymers in the Food Industry. Polymers (Basel) 2022; 14:polym14235168. [PMID: 36501566 PMCID: PMC9737623 DOI: 10.3390/polym14235168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 11/08/2022] [Accepted: 11/09/2022] [Indexed: 11/30/2022] Open
Abstract
Intrinsically conducting polymers (ICPs) have been widely studied in various applications, such as sensors, tissue engineering, drug delivery, and semiconductors. Specifically, polyaniline (PANI) stands out in food industry applications due to its advantageous reversible redox properties, electrical conductivity, and simple modification. The rising concerns about food safety and security have encouraged the development of PANI as an antioxidant, antimicrobial agent, food freshness indicator, and electronic nose. At the same time, it plays an important role in food safety control to ensure the quality of food. This study reviews the emerging applications of PANI in the food industry. It has been found that the versatile applications of PANI allow the advancement of modern active and intelligent food packaging and better food quality monitoring systems.
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9
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Tong L, Tang H, Chen J, Sang S, Liang R, Zhang Z, Ou C. Origin of static magnetic field induced quality improvement in sea bass ( Lateolabrax japonicus) during cold storage: Microbial growth inhibition and protein structure stabilization. Front Nutr 2022; 9:1066964. [PMID: 36466411 PMCID: PMC9709135 DOI: 10.3389/fnut.2022.1066964] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Accepted: 10/31/2022] [Indexed: 09/20/2023] Open
Abstract
To explore the potential application of static magnetic field (SMF) treatment in marine fish preservation, the sea bass (Lateolabrax japonicus) was exposed to SMF (5 mT) and its quality changes during cold storage were evaluated by total viable counts, water holding capacity, pH, color, and textural properties. Characteristics of the protein in the presence of SMF were investigated by measuring total sulfhydryl (SH) content, Ca2+-ATPase activity, secondary structure, and muscle microstructure. SMF treatment exhibited positive effects on fish quality, showing favorable performance on the most quality indicators, especially a significant reduction in the Microbial Counts. Furthermore, higher total SH content and Ca2+-ATPase activity were observed in SMF-treated samples, demonstrating that the oxidation and denaturation of myofibrillar protein (MP) were delayed due to SMF treatment. The transformation of α-helix to random coil was prevented in SMF-treated samples, indicating that the secondary structure of MP was stabilized by SMF treatment. The above changes in protein structures were accompanied by changes in muscle microstructure. More intact and compact structures were observed in SMF-treated samples, characterized by well-defined boundaries between myofibers. Therefore, our findings suggest that under the conditions of this article, SMF treatment could maintain the quality of fish mainly by inhibiting the growth of microorganisms and enhancing the stability of protein structures, and could be a promising auxiliary technology for preservation of aquatic products.
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Affiliation(s)
- Li Tong
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Haiqing Tang
- Faculty of Food Science, Zhejiang Pharmaceutical University, Ningbo, China
| | - Jingyi Chen
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Shangyuan Sang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Ruiping Liang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Zhepeng Zhang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Changrong Ou
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
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10
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Hassoun A, Jagtap S, Trollman H, Garcia-Garcia G, Abdullah NA, Goksen G, Bader F, Ozogul F, Barba FJ, Cropotova J, Munekata PE, Lorenzo JM. Food processing 4.0: Current and future developments spurred by the fourth industrial revolution. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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11
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Andre RS, Mercante LA, Facure MHM, Sanfelice RC, Fugikawa-Santos L, Swager TM, Correa DS. Recent Progress in Amine Gas Sensors for Food Quality Monitoring: Novel Architectures for Sensing Materials and Systems. ACS Sens 2022; 7:2104-2131. [PMID: 35914109 DOI: 10.1021/acssensors.2c00639] [Citation(s) in RCA: 32] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The increasing demand for food production has necessitated the development of sensitive and reliable methods of analysis, which allow for the optimization of storage and distribution while ensuring food safety. Methods to quantify and monitor volatile and biogenic amines are key to minimizing the waste of high-protein foods and to enable the safe consumption of fresh products. Novel materials and device designs have allowed the development of portable and reliable sensors that make use of different transduction methods for amine detection and food quality monitoring. Herein, we review the past decade's advances in volatile amine sensors for food quality monitoring. First, the role of volatile and biogenic amines as a food-quality index is presented. Moreover, a comprehensive overview of the distinct amine gas sensors is provided according to the transduction method, operation strategies, and distinct materials (e.g., metal oxide semiconductors, conjugated polymers, carbon nanotubes, graphene and its derivatives, transition metal dichalcogenides, metal organic frameworks, MXenes, quantum dots, and dyes, among others) employed in each case. These include chemoresistive, fluorometric, colorimetric, and microgravimetric sensors. Emphasis is also given to sensor arrays that record the food quality fingerprints and wireless devices that operate as radiofrequency identification (RFID) tags. Finally, challenges and future opportunities on the development of new amine sensors are presented aiming to encourage further research and technological development of reliable, integrated, and remotely accessible devices for food-quality monitoring.
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Affiliation(s)
- Rafaela S Andre
- Nanotechnology National Laboratory for Agriculture (LNNA), Embrapa Instrumentação, 13560-970, Sao Carlos, São Paulo, Brazil
| | - Luiza A Mercante
- Institute of Chemistry, Federal University of Bahia (UFBA), 40170-280, Salvador, Bahia, Brazil
| | - Murilo H M Facure
- Nanotechnology National Laboratory for Agriculture (LNNA), Embrapa Instrumentação, 13560-970, Sao Carlos, São Paulo, Brazil.,PPGQ, Department of Chemistry, Center for Exact Sciences and Technology, Federal University of Sao Carlos (UFSCar), 13565-905, Sao Carlos, São Paulo, Brazil
| | - Rafaela C Sanfelice
- Science and Technology Institute, Federal University of Alfenas, 37715-400, Poços de Caldas, Minas Gerais, Brazil
| | - Lucas Fugikawa-Santos
- São Paulo State University - UNESP, Institute of Geosciences and Exact Sciences, 13506-700, Rio Claro, São Paulo, Brazil
| | - Timothy M Swager
- Department of Chemistry and Institute for Soldier Nanotechnologies, Massachusetts Institute of Technology, Cambridge, Massachusetts 02139, United States
| | - Daniel S Correa
- Nanotechnology National Laboratory for Agriculture (LNNA), Embrapa Instrumentação, 13560-970, Sao Carlos, São Paulo, Brazil.,PPGQ, Department of Chemistry, Center for Exact Sciences and Technology, Federal University of Sao Carlos (UFSCar), 13565-905, Sao Carlos, São Paulo, Brazil
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12
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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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13
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Emerging Approach for Fish Freshness Evaluation: Principle, Application and Challenges. Foods 2022; 11:foods11131897. [PMID: 35804712 PMCID: PMC9265959 DOI: 10.3390/foods11131897] [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: 05/28/2022] [Revised: 06/23/2022] [Accepted: 06/24/2022] [Indexed: 02/06/2023] Open
Abstract
Affected by micro-organisms and endogenous enzymes, fish are highly perishable during storage, processing and transportation. Efficient evaluation of fish freshness to ensure consumer safety and reduce raw material losses has received an increasing amount of attention. Several of the conventional freshness assessment techniques have plenty of shortcomings, such as being destructive, time-consuming and laborious. Recently, various sensors and spectroscopic techniques have shown great potential due to rapid analysis, low sample preparation and cost-effectiveness, and some methods are especially non-destructive and suitable for online or large-scale operations. Non-destructive techniques typically respond to characteristic substances produced by fish during spoilage without destroying the sample. In this review, we summarize, in detail, the principles and applications of emerging approaches for assessing fish freshness including visual indicators derived from intelligent packaging, active sensors, nuclear magnetic resonance (NMR) and optical spectroscopic techniques. Recent developments in emerging technologies have demonstrated their advantages in detecting fish freshness, but some challenges remain in popularization, optimizing sensor selectivity and sensitivity, and the development of algorithms and chemometrics in spectroscopic techniques.
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14
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Discrimination of spoiled beef and salmon stored under different atmospheres by an optoelectronic nose. Comparison with GC-MS measurements. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2021.100106] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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15
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Zhang R, Cheng Z, Ding F, Hua L, Fang Y, Han Z, Shi J, Zou X, Xiao J. Improvements in chitosan-based slurry ice production and its application in precooling and storage of Pampus argenteus. Food Chem 2022; 393:133266. [PMID: 35653987 DOI: 10.1016/j.foodchem.2022.133266] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 05/10/2022] [Accepted: 05/18/2022] [Indexed: 11/30/2022]
Abstract
The effects of microbubbles in chitosan-based slurry ice production were investigated, and the efficiency of chitosan-based slurry ice was evaluated for silver pomfret (Pampus argenteus) precooling and storage at 0 °C. Microbubbles generated though agitation accelerated slurry ice production by promoting ice nucleation and eliminating supercooling. Higher bubble counts improved freezing, but overly large bubbles reduced the performance. The rheological properties of chitosan solutions were also investigaed, and solutions with higher viscosity formed more bubbles. Experiments investigating precooling rates, microbial concentrations, pH, thiobarbituric-acid-reactive substances, and total volatile basic nitrogen all confirmed that chitosan-based slurry ice had higher performance than flake ice or conventional slurry ice. Chitosan-based slurry ice can be used for precooling in the fish industry to reduce energy consumption, accelerate precooling, reduce microbial growth, and improve shelf life.
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Affiliation(s)
- Roujia Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Zhiming Cheng
- National Research Center of Pumps and Pumping System Engineering and Technology, Jiangsu University, Zhenjiang 212013, China
| | - Fuyuan Ding
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Linhui Hua
- School of Naval Architecture and Maritime, Zhejiang Ocean University, Zhoushan, Zhejiang 316022, China
| | - Yunrui Fang
- School of Naval Architecture and Maritime, Zhejiang Ocean University, Zhoushan, Zhejiang 316022, China
| | - Zhi Han
- School of Energy and Power Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Jiyong Shi
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, China.
| | - Jianbo Xiao
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China; Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain
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Chia MR, Ahmad I, Phang SW. Starch/Polyaniline Biopolymer Film as Potential Intelligent Food Packaging with Colourimetric Ammonia Sensor. Polymers (Basel) 2022; 14:polym14061122. [PMID: 35335452 PMCID: PMC8955865 DOI: 10.3390/polym14061122] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Revised: 03/09/2022] [Accepted: 03/09/2022] [Indexed: 12/20/2022] Open
Abstract
The use of petroleum-based plastics in food packaging leads to various environmental impacts, while spoilage of food and misinterpretation of food-date labelling account for food insecurity; therefore, a biopolymer capable of indicating food edibility is prepared to resolve these issues. In this research, starch/polyaniline (starch/PANI) biopolymer film was synthesised and investigated as an ammonia sensor for potential application as intelligent food packaging. FT-IR and XRD were used to confirm the composition of the biopolymer films, while UV-Vis spectrometry was applied to identify the oxidation state of PANI in emeraldine form. PANI was successfully incorporated into the starch matrix, leading to better thermal stability (TGA) but decreasing the crystallinity of the matrix (DSC). The performance of the polymer-film sensor was determined through ammonia-vapour sensitivity analysis. An obvious colour change from green to blue of starch/PANI films was observed upon exposure to the ammonia vapour. Starch/PANI 0.4% is the optimum composition, having the best sensor performance with good linearity (R2 = 0.9459) and precision (RSD = 8.72%), and exhibiting excellent LOD (245 ppm). Furthermore, the starch/PANI films are only selective to ammonia. Therefore, the starch/PANI films can be potentially applied as colourimetric ammonia sensors for intelligent food packaging.
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Affiliation(s)
- Min-Rui Chia
- Polymer Research Centre (PORCE), Department of Chemical Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia;
| | - Ishak Ahmad
- Polymer Research Centre (PORCE), Department of Chemical Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia;
- Correspondence: (I.A.); (S.-W.P.)
| | - Sook-Wai Phang
- Department of Physical Science, Faculty of Applied Sciences, Tunku Abdul Rahman University College, Setapak, Kuala Lumpur 53300, Malaysia
- Correspondence: (I.A.); (S.-W.P.)
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Cetinkaya T, Wijaya W, Altay F, Ceylan Z. Fabrication and characterization of zein nanofibers integrated with gold nanospheres. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112976] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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18
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Banwari A, Joshi RC, Sengar N, Dutta MK. Computer vision technique for freshness estimation from segmented eye of fish image. ECOL INFORM 2022. [DOI: 10.1016/j.ecoinf.2022.101602] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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19
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Saeed R, Feng H, Wang X, Xiaoshuan Z, Zetian F. Fish quality evaluation by sensor and machine learning: A mechanistic review. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108902] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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20
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Zhang B, Li Z, Zhang S, Lv J, Dong F, Han B, Yang Y, Yang Z, Sun Y, Lu H, Ma H. Fabricating Soft Fluorescent Materials by a Supramolecular Method and a Cost-Effective Approach to Effectively Sense Amine Vapors during Fish Spoilage. Ind Eng Chem Res 2021. [DOI: 10.1021/acs.iecr.1c01642] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Bo Zhang
- Key Laboratory of Eco-Environment-Related Polymer Materials, Ministry of Education, College of Chemistry and Chemical Engineering, Northwest Normal University, Lanzhou 730070, China
| | - Zhao Li
- Key Laboratory of Eco-Environment-Related Polymer Materials, Ministry of Education, College of Chemistry and Chemical Engineering, Northwest Normal University, Lanzhou 730070, China
| | - Shengjun Zhang
- Key Laboratory of Eco-Environment-Related Polymer Materials, Ministry of Education, College of Chemistry and Chemical Engineering, Northwest Normal University, Lanzhou 730070, China
| | - Jiawei Lv
- Key Laboratory of Eco-Environment-Related Polymer Materials, Ministry of Education, College of Chemistry and Chemical Engineering, Northwest Normal University, Lanzhou 730070, China
| | - Fenghao Dong
- Key Laboratory of Eco-Environment-Related Polymer Materials, Ministry of Education, College of Chemistry and Chemical Engineering, Northwest Normal University, Lanzhou 730070, China
| | - Bingyang Han
- Key Laboratory of Eco-Environment-Related Polymer Materials, Ministry of Education, College of Chemistry and Chemical Engineering, Northwest Normal University, Lanzhou 730070, China
| | - Yuan Yang
- Key Laboratory of Eco-Environment-Related Polymer Materials, Ministry of Education, College of Chemistry and Chemical Engineering, Northwest Normal University, Lanzhou 730070, China
| | - Zengming Yang
- Key Laboratory of Eco-Environment-Related Polymer Materials, Ministry of Education, College of Chemistry and Chemical Engineering, Northwest Normal University, Lanzhou 730070, China
| | - Yuqing Sun
- Key Laboratory of Eco-Environment-Related Polymer Materials, Ministry of Education, College of Chemistry and Chemical Engineering, Northwest Normal University, Lanzhou 730070, China
| | - Huiming Lu
- Key Laboratory of Eco-Environment-Related Polymer Materials, Ministry of Education, College of Chemistry and Chemical Engineering, Northwest Normal University, Lanzhou 730070, China
| | - Hengchang Ma
- Key Laboratory of Eco-Environment-Related Polymer Materials, Ministry of Education, College of Chemistry and Chemical Engineering, Northwest Normal University, Lanzhou 730070, China
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21
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Occurrence and Development of Off-Odor Compounds in Farmed Hybrid Catfish ( Clarias macrocephalus × Clarias gariepinus) Muscle during Refrigerated Storage: Chemical and Volatilomic Analysis. Foods 2021; 10:foods10081841. [PMID: 34441618 PMCID: PMC8392030 DOI: 10.3390/foods10081841] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2021] [Revised: 08/02/2021] [Accepted: 08/07/2021] [Indexed: 12/28/2022] Open
Abstract
The goal of this study was to examine the changes in chemical parameters, major volatile compounds, and sensory aspects in farm-raised hybrid catfish (i.e., dorsal, lateral line and ventral muscles) during a 15-day period of refrigerated storage. Trichloroacetic acid-soluble peptides, free fatty acid, total volatile base-nitrogen (TVB-N), and non-heme iron levels in all muscles increased as storage time proceeded. The levels of trans-1,10-dimethyl-trans-9-decalol (geosmin) and 2-methylisoborneol (2-MIB) were higher than their thresholds, which was connected to a stronger earthy odor. The concentrations of geosmin and 2-MIB in all muscles increased, although there was a consistent trend of earthy odor throughout storage; this phenomenon could be attributed to the masking effect of other off-odors. During storage, the largest lipid oxidation was found in ventral muscle, as measured by peroxide value and thiobarbituric acid reactive substances. During storage, the formation of the most volatile products increased in the lateral line and ventral muscle, whereas the dorsal muscle had the lowest concentration. As storage time proceeded, the strength of spoiled, fishy, rancid, and overall off-odor intensity of all tested muscles tended to rise. Those alterations were linked to higher levels of TVB-N and trimethylamine, as well as all other volatile lipid oxidation products (e.g., hexanal, propanal, 2,4 heptadienal, 1-octen-3-ol, octanal, nonanal, trans-2-heptenal, and 1-hexanol).
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22
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A Magnetic Food Texture Sensor and Comparison of the Measurement Data of Chicken Nuggets. SENSORS 2021; 21:s21103310. [PMID: 34064597 PMCID: PMC8151728 DOI: 10.3390/s21103310] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 05/06/2021] [Accepted: 05/08/2021] [Indexed: 11/23/2022]
Abstract
Food texture is one of the important quality indicators in foodstuffs, along with appearance and flavor, contributing to taste and odor. This study proposes a novel magnetic food texture sensor that corresponds to the tactile sensory capacity of the human tooth. The sensor primarily consists of a probe, linear slider, spring, and circuit board. The probe has a cylindrical shape and includes a permanent magnet. Both sides of the spring are fixed to the probe and circuit board. The linear slider enables the smooth, single-axis motion of the probe during food compression. Two magnetoresistive elements and one inductor on the circuit board measured the probe’s motion. A measurement system then translates the measurement data collected by the magnetoresistive elements into compression force by means of a calibration equation. Fundamental experiments were performed to evaluate the range, resolution, repetitive durability of force, and differences in the frequency responses. Furthermore, the sensor was used to measure seven types of chicken nuggets with different coatings. The difference between the force and vibration measurement data is revealed on the basis of the discrimination rate of the nuggets.
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