Evaluation of the freshness of rainbow trout (<i>Oncorhynchus mykiss</i>) fillets by the NIR, E-nose and SPME-GC-MS

Xu, Kunli; Yi, Yanliang; Deng, Jing; Wang, Yuanhui; Zhao, Bo; Sun, Qianran; Gong, Chenhui; Yang, Zepeng; Wan, Hailun; He, Ruiyan; Wu, Xinyu; Yao, Bo; Zhang, Meichao; Tang, Yong

doi:10.1039/d2ra00038e

Cited by 7 publications

(4 citation statements)

References 58 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…E‐nose analysis was conducted according to Xu et al . (2022). Before the test, 1 g of sample was put into 40 mL airtight vials and incubated at 37 ± 2°C for 30 min.…”

Section: Methodsmentioning

confidence: 99%

Increased antioxidant and antimicrobial activities of lemongrass and cinnamon essential oils with tea polyphenols and its application in the preservation of marine fish

Zhou

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Plant essential oils have great potential to become a new generation of marine fish preservatives, and the key to the application of essential oil in fresh‐keeping is to improve its cost performance. In this study, the combined effect of 0.008 g/mL lemongrass essential oils and 0.01 g/mL cinnamon essential oils with different concentration (0, 0.005, 0.01, 0.03, 0.05 g/mL) of tea polyphenols on the antioxidant activity and antimicrobial activity in vitro, and application in marine fish preservation was studied. The in vitro tests showed that the combination of essential oils with tea polyphenols increased the antioxidant and antimicrobial activities compared with the essential oils or tea polyphenols alone. During the preservation of the marine fish Dusky Spinefoot, the combination of essential oils with tea polyphenols slightly inhibited microbial growth, but greatly reduced the visible decay on the surface of fish flavour deterioration and biogenic amine production. Antimicrobial activities were also observed in films prepared combining essential oil and tea polyphenols. These combined effects are meaningful and provide prospects for expanding the application of essential oil and developing a new hurdle technology for marine fish storage.

show abstract

“…E‐nose analysis was conducted according to Xu et al . (2022). Before the test, 1 g of sample was put into 40 mL airtight vials and incubated at 37 ± 2°C for 30 min.…”

Section: Methodsmentioning

confidence: 99%

Increased antioxidant and antimicrobial activities of lemongrass and cinnamon essential oils with tea polyphenols and its application in the preservation of marine fish

Zhou

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Few studies have conducted fish freshness analysis based on the volatile compounds of fish using the e-nose and GC-MS simultaneously. According to the studies, the e-nose is able to rapidly discriminate the fresh and spoiled fish compared to the GC-MS (Xu et al, 2022;Ying et al, 2017) Typically, e-Noses can be trained using samples of known origin. This training allows the e-Nose to learn TA B L E 3 Comparison between the electronic nose (e-nose) and the gas chromatography-mass spectrometry (GC-MS).…”

Section: 22mentioning

confidence: 99%

“…Few studies have conducted fish freshness analysis based on the volatile compounds of fish using the e‐nose and GC–MS simultaneously. According to the studies, the e‐nose is able to rapidly discriminate the fresh and spoiled fish compared to the GC–MS (Xu et al., 2022; Ying et al., 2017). In 2022, Xu et al.…”

Section: Current Applications Of Artificial Senses For Fish Freshness...mentioning

confidence: 99%

Current applications and future trends of artificial senses in fish freshness determination: A review

Madhubhashini,

Liyanage,

Alahakoon

et al. 2023

Journal of Food Science

View full text Add to dashboard Cite

Fish is a highly demanding food product and the determination of fish freshness is crucial as it is a fundamental factor in fish quality. Therefore, the fishery industry has been working on developing rapid fish freshness determination methods to monitor freshness levels. Artificial senses that mimic human senses are developed as convenient emerging technologies for fish freshness determination. Computer vision, electronic nose (e‐nose), and electronic tongue (e‐tongue) are the emerging artificial senses for fish freshness determination. This review article is uniquely worked upon to investigate the current applications of the artificial senses in fish freshness determination while describing the steps, and fundamental principles behind each artificial sense, comparing them with their advantages and limitations, and future trends related to fish freshness determination. Among the artificial senses, computer vision determines the freshness of fish in a completely nondestructive way while the e‐tongue determines the freshness of fish in a completely destructive way. There are developed e‐noses for fish freshness determination in both destructive and nondestructive ways. By analyzing visual cues such as color, computer vision systems can assess fish quality without the need for physical contact and it makes computer vision suitable for large‐scale industrial fish quality assessing applications. Overall, this review study reveals artificial senses as a proven replacement for traditional sensory panels in determining fish freshness precisely and conveniently. As future trends, there is a demand for developing applications for consumers to determine fish freshness based on artificial senses.

show abstract

“…Generally, the meat sample or an extract of meat is alkalized; the volatile bases are collected and titrated with acid, and then the total bases are calculated in accordance with the amount of acid. Moreover, chromatographic techniques such as GC-MS, SPME-GC-MS, and HPLC have produced convincing results and proved to be suitable for the determination of TVB-N [9][10][11]. However, these conventional methods are cumbersome, expensive, time-consuming, and destructive.…”

Section: Introductionmentioning

confidence: 99%

Prediction of the Freshness of Grass Carp during Storage with Electric Nose Based on Signal Sequence Merging and Wavelet Transform

Zhao,

Chen,

Xie

et al. 2024

Journal of Food Biochemistry

View full text Add to dashboard Cite

In order to predict the freshness of grass carp, a novel data preprocessing method was proposed for electronic nose (E-nose) signals. The signal sequences from six sensors were selected and subsequently normalized. The direct signal sequence merging (DSSM) and reversed signal sequence merging (RSSM) modes were used for signal sequence merging. Subsequently, the genetic algorithm (GA) was used to evaluate the contribution of diverse sensors, and the merged data sequence was compressed using wavelet transform (WT). Using approximation coefficient and detail coefficient based on different scales and different signal sequence merging modes, principal component analysis (PCA) discriminated successfully storage time of chilled fish fillet. The PCA plots clearly demonstrated that all extracted feature data fully retain the signal characters. The partial least squares (PLS) and artificial neural network (ANN) models were used to establish prediction models for the freshness of grass carp during storage. The DSSM-ANN-A5 and DSSM-PLS-D4 models were chosen as the TVB-N content prediction models, while the DSSM-ANN-D5 and RSSM-PLS-A0 models were selected as the K value prediction models. The R2 values of these models are higher than 0.9, and they have a good coefficient of determination. The results of this study suggest that it using E-nose signals to predict TVB-N content and K value is an effective method for assessing the freshness of grass carp during storage.

show abstract

Evaluation of the freshness of rainbow trout (Oncorhynchus mykiss) fillets by the NIR, E-nose and SPME-GC-MS

Abstract: Successful evaluation of rainbow trout (Oncorhynchus mykiss) fillet freshness using the NIR and E-nose non-destructive techniques combined with SPME-GC-MS.

Cited by 7 publications

References 58 publications

Increased antioxidant and antimicrobial activities of lemongrass and cinnamon essential oils with tea polyphenols and its application in the preservation of marine fish

Increased antioxidant and antimicrobial activities of lemongrass and cinnamon essential oils with tea polyphenols and its application in the preservation of marine fish

Current applications and future trends of artificial senses in fish freshness determination: A review

Prediction of the Freshness of Grass Carp during Storage with Electric Nose Based on Signal Sequence Merging and Wavelet Transform

Contact Info

Product

Resources

About