Rapid Impediometric Method to Determine Crustacean Food Freshness

Cotton, L.N.; Marshall, Douglas L.

doi:10.1007/978-1-4757-5995-2_13

Cited by 4 publications

(2 citation statements)

References 16 publications

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“…It correlated well (r=0.90 (35C) or 0.98 (22C)) with microbial loads inchannel catfish fillets (Martin and Hearnsberger 1993). Cotton and Marshall (1998) concluded that initial impedance values could be used as indicators of crustacean's freshness. A high correlation (r =0.89) between impedance and shrimp odor was reported by Marshall and Wiese-Lehigh (1997) with lower correlation with psychrotrophic counts.…”

Section: Introductionmentioning

confidence: 91%

Impedance Microbiology to Screen Various Antimicrobials on Whole and Fillet Channel Catfish

Silva

Wang

Scruggs

et al. 2003

Rapid Methods Automation Mic

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Whole (deheaded and eviscerated) channel catfish were dipped in 1 or 2% lactic acid or sodium percarbonate (Pergenox ®). Whole and fillets were also washed with high‐pressure water or 8% sodium tripolyphosphate (STPP). Impedance detection time (IDT) was recorded for rinsates of the products. Fish dipped in 2% lactic acid had higher initial IDT than those dipped in 1 % lactic acid. Regardless of lactic acid concentration, IDT were the same in products held more than one day at 4C. Similar results were achieved for products dipped in Pergenox®. Fillets spray‐washed in STPP had higher IDT than those dipped or spray‐washed with water; the difference being pronounced after six days at 4C. For whole fish, STPP had a very significant initial reduction in microbial counts (higher IDT). Exposing the product to high‐pressure spray wash for a short time did not have a significant effect on IDT, but the addition of STPP in the water did increase IDT, thus shelf‐life.

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Section: Introductionmentioning

confidence: 91%

Impedance Microbiology to Screen Various Antimicrobials on Whole and Fillet Channel Catfish

Silva

Wang

Scruggs

et al. 2003

Rapid Methods Automation Mic

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show abstract

“…This is because with increasing spoilage caused by microorganisms or enzymes, the concentration of dissolved ionic metabolic products would increase, resulting in an increase in conductivity, or a decrease in the system impedance. Changes in impedance have been used as indicators of shrimp freshness (Marshall and Wiese-Lehigh 1997;Cotton and Marshall 1998). The metabolic products that are sensitive to impedance measurements are primarily ammonia and trimethylamine (TMA) derivatives which are ionic species (Eden and Eden 1984), and are produced during early storage (Ohashi and others 1991b).…”

Section: Impedancementioning

confidence: 99%

A New Approach for the Determination of Fish Freshness by Electrochemical Impedance Spectroscopy

Niu¹,

Lee²

2000

Journal of Food Science

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Changes in several dielectric parameters of carp, herring and sea bass during their storage after death at 4°C, 15°C and 25°C were examined by electrochemical impedance spectroscopy (EIS) in the frequency range of 0.1 Hz to 100 kHz. This method offers a simple, rapid and in situ measurement of the onset of spoilage. The phase angle and admittance changes are the best freshness indicators, from which four classifications of freshness may be defined for all of the tested fish species. Warburg-type impedance and CE (chemical reaction preceding an electrochemical reaction) processes were observed in the relaxation process during storage and a proposed equivalent circuit satisfactorily described the overall electrochemical behavior.

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Capacitance method to determine the microbiological quality of raw shrimp (Penaeus setiferus)

Metcalfe¹,

Marshall²

2004

Food Microbiology

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Rapid Impediometric Method to Determine Crustacean Food Freshness

Cited by 4 publications

References 16 publications

Impedance Microbiology to Screen Various Antimicrobials on Whole and Fillet Channel Catfish

Impedance Microbiology to Screen Various Antimicrobials on Whole and Fillet Channel Catfish

A New Approach for the Determination of Fish Freshness by Electrochemical Impedance Spectroscopy

Capacitance method to determine the microbiological quality of raw shrimp (Penaeus setiferus)

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