Freshness Evaluation in Chub Mackerel (Scomber japonicus) Using Near-Infrared Spectroscopy Determination of the Cadaverine Content

Abstract

We analyzed the volatile basic nitrogen content, pH, total viable cell count, and biogenic amine contents in chub mackerel (Scomber japonicus) stored at 5 and 25°C to examine changes in freshness. Among the various parameters, we found the volatile basic nitrogen content had the highest correlation with cadaverine content (r2 = 0.72 to 0.88). We also tried to measure cadaverine contents at different times during storage by using near-infrared (NIR) spectroscopy. However, because of the high water content in the fish, we could not obtain meaningful results. Next, we prepared samples for NIR spectroscopy by dilution with 0.1 N HCl, ultrafiltration (3 or 10 kDa) with a glass filter, and dehydration. The samples prepared with the 3-kDa filter had peaks in the NIR spectra between 1,379.3 and 1,388.9 nm, and those prepared with the 10-kDa filter had peaks in the spectra between 1,897.3 and 1,898.6 nm. The correlation coefficient (r2) between the NIR spectroscopy and high-performance liquid chromatography with cadaverine results was 0.98 to 0.99. We concluded that the biogenic amine content could be used to evaluate freshness in fish products, and that NIR measurements could be used to rapidly and accurately determine freshness.

Emerging Approach for Fish Freshness Evaluation: Principle, Application and Challenges

“…An expanding array of studies have indicated the application of NIR in fish products. For instance, researchers found that NIR spectroscopy uses biogenic amine content to quickly and accurately assess fish freshness (R 2 = 0.98) [101]. In addition, researchers have used near-infrared spectroscopy in the 800-2500 nm region to predict the potential of bacterial populations in salmon stored at 4 • C. The PLSR model was built on 72 data points and predicted the total number of aerobic slabs for the calibration and validation datasets with R 2 values of 0.95 and 0.64, respectively [102].…”

Applications of Near-Infrared Spectroscopy (NIRS) in Fish Value Chain

“…NIRS has been used as a tool to determine the cadaverine content in homogenized and ultrafiltered solutions of Chub Mackerel (Scomber japonicus) stored at different temperatures (5 and 25°C) [80]. The r 2 obtained in the regression analysis was 0.98 and 0.99 for the different dilutions made.…”

QCM Sensor Arrays, Electroanalytical Techniques and NIR Spectroscopy Coupled to Multivariate Analysis for Quality Assessment of Food Products, Raw Materials, Ingredients and Foodborne Pathogen Detection: Challenges and Breakthroughs

“…Near infrared spectroscopy (NIR) has drawn considerable interest for many reasons, including its portability, speed, cost-effectiveness, suitability for in-line as well as on-line analysis, and the ability to concurrently measure different parameters for a large number of samples [151][152][153][154][155][156][157]. Several studies reported on the use of NIR for meat quality assessment and the analyses of meat properties in live animals or carcasses due to the capability of IR light to penetrate several layers of tissue [151][152][153][154][155][156][157][158][159]. Two published papers demonstrated that the short wavelength radiation in the NIR region of the electromagnetic spectrum can potentially be utilized to non-invasively assess meat quality [152,154].…”

“…Kilbo et al [158] have demonstrated the ability of NIR based methods to rapidly and precisely determine biogenic amine content as the same could be used to evaluate the freshness of fish and poultry products. The authors, however, have pointed out that dehydrated samples must be prepared, following procedures that they have developed, as the developed NIR method is not suitable for the samples with high water content.…”