Determination of fish freshness with an enzyme sensor system

Karube, Isao; Matsuoka, Hiroaki; Suzuki, Shuichi; Watanabe, Etsuo; Toyama, Kenzo

doi:10.1021/jf00122a034

Cited by 214 publications

(115 citation statements)

References 8 publications

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“…Adenylate Energy Charge AEC = (0.5 ADP + ATP)/(AMP + ADP + ATP) (Atkinson 1968), ATP/IMP ratio , and K 1 value = [(Hx + Ino)/(Hx + Ino + IMP)] * 100 (Karube et al 1984) were also calculated.…”

Section: Evaluations Measurements and Analytical Methodsmentioning

confidence: 99%

Evaluation of different methods of stunning/killing sea bass (Dicentrarchus labrax) by tissue stress/quality indicators

et al. 2014

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The aim of the study was to evaluate the effect on the final product quality of certain innovative stunning/killing methods for sea bass as substitutes for the most common methods used by European farmers. The changes in tissue stress/quality parameters were monitored from the first hours after death and during the shelf life of the fish. Two trials were conducted in July and November on n. 231 sea bass stunned/ killed by ice-water slurry, by single gas or mixture of gases in ice-water and by single-or two-stage electrical stunning/ killing methods. Behavioural responses, stun/death time, rigor index, muscular and ocular pH, lactic acid, ATP and catabolites at death and within the 24 h after death were determined. In the November trial, the sensorial evaluation, rigor index, IMP, inosine, hypoxanthine, and K 1 values were also evaluated during refrigerated storage until spoilage. The stunning/ killing in ice-water appeared to induce low effects on the analysed parameters and preserve a good product quality as indicated by the highest pH and ATP values at death, the delayed full rigor onset and the 1 day longer shelf life (14 days) in comparison with the single-or two-stage electrical stunning/killing. The gas mixture addition provided a 40 % shortening of the time to obtain stunning/killing and 14 days of shelf life. The actual level of quality loss with the different killing conditions and the actual impact of a significant shortage of rigor mortis onset and pH drop on the possible prerigor filleting remain to be studied in depth.

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Section: Evaluations Measurements and Analytical Methodsmentioning

confidence: 99%

Evaluation of different methods of stunning/killing sea bass (Dicentrarchus labrax) by tissue stress/quality indicators

et al. 2014

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“…Therefore, the K value, including intermediate breakdown products, is widely used as a freshness index. Since adenosine nucleotides disappear very quickly, Karube et al (1984) proposed the Ki value, which excludes ATP, ADP and AMP, as an index of freshness quality. H values have been described by Luong et al (1992) as an index of freshness quality.…”

Section: Introductionmentioning

confidence: 99%

Quality assessment of rainbow trout (Oncorhynchus mykiss) fillets during super chilling and chilled storage

et al. 2014

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In order to evaluate the effect of super chilling (−3°C) and chilled (3°C) storage on the quality of rainbow trout fillets, total volatile base nitrogen (TVB-N), drip loss, pH, electric conductivity (EC), total aerobic count (TAC), K and related values, adenosine triphosphate (ATP) and related compounds, color and sensory score were determined and correlation between these indicators were analyzed. According to the comprehensive evaluation of TAC, K value and sensory score, the limit for acceptability of rainbow trout fillets was 5 days at 3°C and 11 days at −3°C. Additionally, the correlation coefficients between TVB-N and other freshness indicators (TAC, K value, sensory score) were relatively low. TVB-N may be inadequate for evaluating freshness changes of rainbow trout fillets compared with other indicators. Among the K and related values, H value was a better freshness indicator in rainbow trout fillets during chilled and super chilling storage for its better correlation coefficients with other freshness indicators. Super chilling storage could extend the shelf life of rainbow trout fillets by 6 days compared to chilled storage.

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“…Various methods for assessing meat freshness have been developed based on the measurement of postmortem deteriorative changes associated with sensory quality, microbial growth (Kaneki et al, 2004 and chemical changes, such as pH or total volatile basic nitrogen (TVB-N). The concentration of ATP and its degradation products (inosine-5'-monophosphate (IMP), inosine (Ino), and hipoxantine (Hx)) has been widely used in fish freshness control (Karube, Matsuoka, Suzuki, Watanabe, & Toyama, 1984;Surette, Gill, & Leblanc, 1988;Barat et al, 2008;Fernández-Segovia, Escriche, & Serra, 2008). Watanabe, Tsuneishi, and Takimoto (1989) stated that the analysis of ATP and its breakdown products could be used as an indication of meat freshness.…”

Section: Introductionmentioning

confidence: 99%

Nondestructive assessment of freshness in packaged sliced chicken breasts using SW-NIR spectroscopy

Grau

Sanchez

Girón

et al. 2011

Food Research International

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A technique was developed to predict the freshness of packaged sliced chicken breast employing a nondestructive visible and short-wavelength near infrared (SW-NIR) spectroscopy method. Spectra were recorded at 0, 7 and 14 days using a camera, spectral filter (400-1000 nm) and a halogen flood lighting system which were developed and calibrated for the purpose. Physicochemical, biochemical and microbiological properties such as moisture (x w ), water activity (a w ), pH, total volatile basic nitrogen (TVB-N), ATP breakdown compounds (K 1 values) and mesophilic bacteria (cfu g -1 ) were determined to predict freshness degradation. The spectra obtained were related to the storage time of the samples. The best wavelengths for modeling freshness were 413, 426, 449, 460, 473, 480, 499, 638, 942, 946, 967, 970 and 982 nm. A linear correlation was found between the visible and SW-NIR spectroscopy and parameters such as microbiological counts, K 1 and T-VBN indexes.

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Determination of fish freshness with an enzyme sensor system

Cited by 214 publications

References 8 publications

Evaluation of different methods of stunning/killing sea bass (Dicentrarchus labrax) by tissue stress/quality indicators

Evaluation of different methods of stunning/killing sea bass (Dicentrarchus labrax) by tissue stress/quality indicators

Quality assessment of rainbow trout (Oncorhynchus mykiss) fillets during super chilling and chilled storage

Nondestructive assessment of freshness in packaged sliced chicken breasts using SW-NIR spectroscopy

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