A mathematical model to predict early quality attributes in hake during storage at low temperature

Abstract

In this work we develop a model describing the evolution of the adenosine triphosphate (ATP) degradation products, typically used as early indicators of fish quality loss, during storage and transport conditions. The model is constructed following a modular approach that includes essentially three mechanisms: (1) enzymatic transformation of inosine 5'monophosphate (IMP), inosine (Ino) and hypoxanthine (Hx) with some reactions catalyzed by bacteria; (2) bacterial growth and (3) nucleotide diffusion through the food matrix. This approach allows us to combine the different underlying mechanisms to account for other fish species and conditions. We compare alternative mechanisms explaining the catalytic effect of Pseudomonas and Shewanella populations on the reaction linking IMP, Ino and Hx. The selection is carried out in terms of the Akaike Information Criteria. The predictive capabilities of the selected model are demonstrated with experiments.

Preservative Effects of Gelatin Active Coating Enriched with Eugenol Emulsion on Chinese Seabass (Lateolabrax maculatus) during Superchilling (−0.9 °C) Storage

“…Changes in IMP, Hx, and K value of seabass samples during superchilling storage are presented in Figure 2c-e. IMP offers sweet and meaty flavor enhancing fish quality, however, it could be conversed to Hx representing for unpleasant bitterness in aquatic products [36]. The concentration of IMP at day 0 was 34.75 mg/100 g and decreased in all samples during superchilling (Figure 2c).…”

Coating Effects of ε-Polylysine and Rosmarinic Acid Combined with Chitosan on the Storage Quality of Fresh Half-Smooth Tongue Sole (Cynoglossus semilaevis Günther) Fillets

“…Changes in IMP, Hx, and K values of HTS fillets samples are shown in Figure 2c-e. IMP provides a sweet and meaty flavor that contributes to enhancing fish quality, whereas its conversion in Hx is responsible for unpleasant bitterness [25]. The IMP concentrations increased first and then decreased with storage time in all samples (Figure 2c).…”

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

“…IMP degradation continues on a cascade of reactions that produces Inosine 5 -monophosphate (Ino) and hypoxanthine (Hx), which is further decomposed in other compounds such as xanthine and uric acid [ 52 , 67 ]. This cascade of reactions occurs in the order of days to weeks, depending on the storage temperature and bacterial concentration [ 68 ]. IMP is related to the pleasant sweet and meaty flavors in fresh fish, umami flavour [ 69 , 70 ], whereas Hx is responsible of unpleasant bitterness [ 71 , 72 ].…”

“…The K-value and K -value are two of the most widely employed indicators to evaluate freshness. They are defined as the following function of the ATP degradation products [ 68 , 73 , 74 , 75 , 76 ]: …”

“…In the systematic review, we found 25 records where mathematical modelling of one or more attributes is included. These records [ 16 , 17 , 45 , 51 , 52 , 56 , 57 , 58 , 59 , 60 , 67 , 68 , 80 , 88 , 89 , 90 , 91 , 92 , 93 , 94 , 95 , 96 , 97 , 98 , 99 ] were revised and their main modelling information was included in the tables presented in this section. The objective of this section is to provide an overview of the most common approaches found regarding the mathematical modelling of fish quality/freshness.…”