Detection of frozen-thawed salmon (Salmo salar) by a rapid low-cost method

Fernández-Segovia, Isabel; Fuentes, Alfonso; Aliño, M.; Masot, Rafael; Alcañíz, Miguel; Baviera, José Manuel Barat

doi:10.1016/j.jfoodeng.2012.06.003

Cited by 80 publications

(55 citation statements)

References 27 publications

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“…Impedance data were analyzed with principal components analysis (PCA) and discriminant analysis (DA). Classification accuracy was above 70% (71.93% and 70.24%) for total samples [72,73], while impedance data combined with physical and chemical parameters (water, fat content, WHC, and pH) as input had a higher accuracy of 78% [71]. The accuracies for fresh samples were up to 100%, while the results for the separation between freezing styles, storage periods, and freezing cycles were not good.…”

Section: Defrosting: Fish Andmentioning

confidence: 92%

“…The accuracies for fresh samples were up to 100%, while the results for the separation between freezing styles, storage periods, and freezing cycles were not good. This was considered caused by no significant difference between samples of different storage periods and freezing cycles in electrical impedance, which was the same as in other physicochemical parameters such as moisture content, TVB-N, 1 value (an indicator of ATP related compounds), pH, and microbial counts [72]. Moreover, it was found that reactance can be used to differentiate between different freezing styles and freezing cycles for sea bass at frequencies higher than 500 kHz [71].…”

Section: Defrosting: Fish Andmentioning

confidence: 93%

“…Due to perishability of fish and chicken, freezing is the common means to slow down meat quality deterioration during postharvest handling and storage. But in freezing, frozen storage, and thawing, the processes of protein denaturation and lipid oxidation take place, which not only cause tissue injury but also affect the sensory as well as nutritional quality of the products [72,91]. Because of this, a lot of consumers prefer fresh products regardless of price.…”

Section: Defrosting: Fish Andmentioning

confidence: 99%

“…Fish samples of fresh and suffered with different freezing styles, frozen storage periods, and freezing cycles were investigated to be distinguished based on EIS at a frequency range of 1 Hz to 1 MHz [71][72][73]. Impedance data were analyzed with principal components analysis (PCA) and discriminant analysis (DA).…”

Section: Defrosting: Fish Andmentioning

confidence: 99%

“…One type of electrode was able to separate, while the other one failed. However, the failed electrode was found to be efficient to separate for another species of fish [72]. Effect caused by species is considered due to the different structures and compositions of fish muscle between species, while effect of electrode is the various electrical fields loaded on muscle tissue.…”

Section: Salt and Water Contentmentioning

confidence: 99%

See 4 more Smart Citations

Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances

Zhao

Zhuang

Yoon

et al. 2017

Journal of Food Quality

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Electrical impedance spectroscopy (EIS), as an effective analytical technique for electrochemical system, has shown a wide application for food quality and safety assessment recently. Individual differences of livestock cause high variation in quality of raw meat and fish and their commercialized products. Therefore, in order to obtain the definite quality information and ensure the quality of each product, a fast and on-line detection technology is demanded to be developed to monitor product processing. EIS has advantages of being fast, nondestructive, inexpensive, and easily implemented and shows potential to develop on-line detecting instrument to replace traditional methods to realize time, cost, skilled persons saving and further quality grading. This review outlines the fundamental theories and two common measurement methods of EIS applied to biological tissue, summarizes its application specifically for quality assessment of meat and fish, and discusses challenges and future trends of EIS technology applied for meat and fish quality assessment.

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Section: Defrosting: Fish Andmentioning

confidence: 92%

Section: Defrosting: Fish Andmentioning

confidence: 93%

Section: Defrosting: Fish Andmentioning

confidence: 99%

Section: Defrosting: Fish Andmentioning

confidence: 99%

Section: Salt and Water Contentmentioning

confidence: 99%

See 3 more Smart Citations

Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances

Zhao

Zhuang

Yoon

et al. 2017

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

Electrochemical Impedance Spectroscopy

González‐Cortés

2015

Agricultural and Food Electroanalysis

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Comparison of freshness prediction method for salmon fillet during different storage temperatures

et al. 2021

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BACKGROUND Many new forecasting models have been applied to fish freshness prediction like support vector regression (SVR) and radial basis function neural network (RBFNN). In this study, RBFNN, SVR, and Arrhenius models were established and compared for predicting and evaluating the quality of salmon fillets during storage at different temperatures, based on thiobarbituric acid (TBA), total volatile basic nitrogen (TVB‐N), total viable counts (TVCs), K value, and sensory assessment (SA). RESULTS The TBA, TVB‐N, TVC, and K values increased during storage whereas SA decreased. Residuals of the three models are random and irregular, indicating that these models were suitable for predicting the freshness of salmon fillets. The RBFNN predicted quality of salmon fillets stored at different temperatures with relative errors all within ±5% (except for the TVC value at day 6). Relative errors of the SVR model for predicting TVB‐N and K value were within 10%, while the relative errors of the Arrhenius model fluctuated greatly (ranging from ±0.46 to ±38.29%) and most of it exceeded 10%. RBFNN model had the best predictive performance by comparing the residual and relative errors of the three models. CONCLUSION RBFNN is a promising method for predicting the freshness of salmon fillets stored at −2 to 10 °C in the cold chain. © 2021 Society of Chemical Industry

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Detection of frozen-thawed salmon (Salmo salar) by a rapid low-cost method

Cited by 80 publications

References 27 publications

Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances

Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances

Electrochemical Impedance Spectroscopy

Comparison of freshness prediction method for salmon fillet during different storage temperatures

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