Seafood Quality Assessment

Oehlenschläger, Jörg

doi:10.1002/9781118346174.ch14

Cited by 21 publications

(28 citation statements)

References 46 publications

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“…Fresh samples presented resistance and conductivity of 2000 Ω and 500 μ , e pec i ely, whe ea the spoiled ones presented values of 50 Ω and 20,000 μ fo respectively. This is due to disruption of the cell membranes by autolytic spoilage, and later by microbial action, causing leaking of cell fluid into the intercellular space, and leading to a decrease in electrical resistance and capacity (Oehlenschlager, 2014). .…”

Section: Electrical Measurementsmentioning

confidence: 99%

“…Therefore, texture measurements have been applied to monitor the quality of seafood products during processing, storage, and distribution (Barroso et al, 1998a;Casas et al, 2006;Coppes-Petricorena, 2011). Additionally, electrical properties, measured by Torrymeter and Fischtester, have been tested in several studies (Lougovois et al, 2003;Oehlenschlager, 2005;2014).…”

Section: Introductionmentioning

confidence: 99%

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Quality Evaluation of Fish and Other Seafood by Traditional and Nondestructive Instrumental Methods: Advantages and Limitations

Hassoun¹,

Karoui²

2015

Critical Reviews in Food Science and Nutrition

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Although being one of the most vulnerable and perishable products, fish and other seafoods provide a wide range of health-promoting compounds. Recently, the growing interest of consumers in food quality and safety issues has contributed to the increasing demand for sensitive and rapid analytical technologies. Several traditional physicochemical, textural, sensory, and electrical methods have been used to evaluate freshness and authentication of fish and other seafood products. Despite the importance of these standard methods, they are expensive and time-consuming, and often susceptible to large sources of variation. Recently, spectroscopic methods and other emerging techniques have shown great potential due to speed of analysis, minimal sample preparation, high repeatability, low cost, and, most of all, the fact that these techniques are noninvasive and nondestructive and, therefore, could be applied to any online monitoring system. This review describes firstly and briefly the basic principles of multivariate data analysis, followed by the most commonly traditional methods used for the determination of the freshness and authenticity of fish and other seafood products. A special focus is put on the use of rapid and nondestructive techniques (spectroscopic techniques and instrumental sensors) to address several issues related to the quality of these products. Moreover, the advantages and limitations of each technique are reviewed and some perspectives are also given.

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Section: Electrical Measurementsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Quality Evaluation of Fish and Other Seafood by Traditional and Nondestructive Instrumental Methods: Advantages and Limitations

Hassoun¹,

Karoui²

2015

Critical Reviews in Food Science and Nutrition

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“…In this study, the upper limit for TVB-N were set as 25-30 mg/100g. TVB-N levels known to increase continuously due to autolytic degradation of nucleotides and free amino acids during storage (Oehlenschlager 2014). The results showed that TVB-N values of all groups continuously increased through salting, liquid smoking and cooking treatments with group S and BS having higher TVB-N values (about 20 mg/100g).…”

Section: Tvb-n Resultsmentioning

confidence: 54%

The Use of Computer-Based Image Analysis on Colour Determination of Liquid Smoked Trout (Oncorhynchus mykiss) Treated with Different Dry Salt-Sugar Mixtures

Ayvaz

Çakır

Gündüz

et al. 2017

Turkish JAF Sci.Tech.

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In this study, the changes in % yield, dry matter, ash, lipid, protein content, water activity, pH, total volatile basic nitrogen (TVB-N), total viable aerobic count (TVC), yeast and mold count, lactic acid bacteria (LAB), colour parameters and sensorial properties were analysed in rainbow trout (Oncorhynchus mykiss) exposed to either salt only or two different salt-sugar mixture treatments. For this purpose, three groups were formed. For the first, second and third group, fish samples were treated with only salt (S), salt and sugar blend (WS) and salt and brown sugar blend (BS), respectively. Then, the samples were vacuum packaged and stored at +4°C for 3 months. Overall, salt treatments, liquid smoking and cooking as well as storage generally caused remarkable changes in the parameters of interest. However, except for the sensory analysis, not a remarkable change was seen when the three groups were compared among themselves. The results of experienced panelists suggested that group BS samples had superior appearance, taste, odor and texture and therefore expected to be more preferred by the potential consumers.

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“…Th ese food products are especially perishable goods due to their chemical content, microbiological contamination and complexity in their processing and distribution [FAO 2014;Ryder, Iddya, and Ababouch 2014]. Th e quality and freshness of fi sh and seafood could be evaluated by many diff erent sensory, microbiology or chemical methods [Oehlenschläger 2014]. Unfortunately many of them are usually time-con-suming, require expensive instrumentation or employ qualifi ed staff ; therefore they cannot be used in fast indicative analyses [Parlapani et al 2015].…”

Section: Introductionmentioning

confidence: 99%

The Application of Natural Dyes in Food Freshness Indicators Designed for Intelligent Packaging

Tichoniuk

Radomska

Cierpiszewski

2017

SOEP

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Th e paper presents natural dyes i.e. curcumin, grape peel and beetroot extract which were incorporated into the compositions of food freshness indicators. Th e obtained indicators were assessed and compared with an artifi cial dye, methyl red, in relation to their capability of volatile amine monitoring. Additionally, a model of volatile amine release based on the evaporation of ammonia solution was applied in the fi rst stage of the presented research. Th e response of freshness indicators was estimated by the colorimetric analyses of colour alteration and the calculation of Total Colour Diff erence (TCD) index values. Comparing to the methyl red dye, the grape peel extract gave a similar response with the TCD value equalled ca. 30 units. Beetroot extract did not provide a desirable colour change and the most promising composition was the indicator containing the curcumin addition. Further research was made on the freshness indicators containing only curcumin, grape peel extract or methyl red. Th e indicators were evaluated in relation to their response to the spoilage of raw cod fl esh both in the model system (chamber with evaluated indicators) and in food packaging (plastic box). Although all examined natural dyes were able to detect food spoilage, the response comparable to the methyl red was obtained for grape peel extract in the model system and for curcumin in a real package. Both natural dyes and methyl red provided the colour changes correlated with cod fl esh spoilage and characterized with TCD values equal to ca. 30 units. Czerwień buraczana nie zapewniła satysfakcjonującej zmiany barwy wskaźnika. Najbardziej obiecujące rezultaty uzyskano, stosując dodatek kurkuminy. W dalszych badaniach zastosowano wskaźnik świeżości oparty na kurkuminie, antocyjanach oraz czerwieni metylowej. Zbadano reakcję wskaźnika na psujące się świeże mięso dorsza atlantyckiego w układzie modelowym (komora z badanymi wskaźnikami) oraz w opakowaniu do żywności (pojemnik z tworzywa sztucznego). Pomimo że oba oceniane barwniki naturalne były zdolne do wykrywania psującej się żywności, to odpowiedź wskaźnika świeżości, porównywalną do tej otrzymanej dla czerwieni metylowej, uzyskano dla antocyjanów w układzie modelowym, natomiast dla kurkuminy -w opakowaniu do żywności. Zarówno naturalne barwniki, jak i czerwień metylowa zapewniły zmianę zabarwienia wskaźnika świeżości skorelowaną z procesem psucia się mięsa dorsza oraz odznaczającą się wartością wskaźnika TCD równą ok. 30 jednostek.Słowa kluczowe: wskaźnik świeżości żywności, opakowania inteligentne, naturalne barwniki.

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Seafood Quality Assessment

Cited by 21 publications

References 46 publications

Quality Evaluation of Fish and Other Seafood by Traditional and Nondestructive Instrumental Methods: Advantages and Limitations

Quality Evaluation of Fish and Other Seafood by Traditional and Nondestructive Instrumental Methods: Advantages and Limitations

The Use of Computer-Based Image Analysis on Colour Determination of Liquid Smoked Trout (Oncorhynchus mykiss) Treated with Different Dry Salt-Sugar Mixtures

The Application of Natural Dyes in Food Freshness Indicators Designed for Intelligent Packaging

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