Sensing Technology for Fish Freshness and Safety: A Review

Franceschelli, Leonardo; Berardinelli, Annachiara; Dabbou, Sihem; Ragni, Luigi; Tartagni, Marco

doi:10.3390/s21041373

Cited by 51 publications

(38 citation statements)

References 115 publications

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“…They receive energy in the form of electromagnetic waves (typically 180-800 nm) from the external environment and emit this energy in the form of higher frequency light. The energy is collected by optical probes or dedicated spectrofluorometers [68]. When excitation light illuminates a high-concentration sample, fluorescence is generated near the excitation light entrance, but this fluorescence does not enter the fluorescence detector.…”

Section: Fluorescence Spectroscopymentioning

confidence: 99%

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

Zhang

Sun

Sang

et al. 2022

Foods

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Affected by micro-organisms and endogenous enzymes, fish are highly perishable during storage, processing and transportation. Efficient evaluation of fish freshness to ensure consumer safety and reduce raw material losses has received an increasing amount of attention. Several of the conventional freshness assessment techniques have plenty of shortcomings, such as being destructive, time-consuming and laborious. Recently, various sensors and spectroscopic techniques have shown great potential due to rapid analysis, low sample preparation and cost-effectiveness, and some methods are especially non-destructive and suitable for online or large-scale operations. Non-destructive techniques typically respond to characteristic substances produced by fish during spoilage without destroying the sample. In this review, we summarize, in detail, the principles and applications of emerging approaches for assessing fish freshness including visual indicators derived from intelligent packaging, active sensors, nuclear magnetic resonance (NMR) and optical spectroscopic techniques. Recent developments in emerging technologies have demonstrated their advantages in detecting fish freshness, but some challenges remain in popularization, optimizing sensor selectivity and sensitivity, and the development of algorithms and chemometrics in spectroscopic techniques.

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Section: Fluorescence Spectroscopymentioning

confidence: 99%

“…The signals produced by the sensor cause changes in the electrical or electronic output, which are converted by the sensor into measurable signals. Finally, the detector amplifies and processes the processed signal [68].…”

mentioning

confidence: 99%

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

Zhang

Sun

Sang

et al. 2022

Foods

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show abstract

“…Thus, the pH (presence of acid or base) will affect the oxidation state of PANI, resulting in a change of colours, rendering PANI a colourimetric sensor. Food spoilage by bacteria causes the formation of gas molecules such as trimethylamine (TMA) and dimethylacetamide (DMA), as well as decomposing urea and amino acids into ammonia [ 31 ]. Therefore, the ammonia released during microbial spoilage of food may act as a marker gas for the evaluation of food quality [ 31 , 32 ].…”

Section: Introductionmentioning

confidence: 99%

Starch/Polyaniline Biopolymer Film as Potential Intelligent Food Packaging with Colourimetric Ammonia Sensor

2022

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The use of petroleum-based plastics in food packaging leads to various environmental impacts, while spoilage of food and misinterpretation of food-date labelling account for food insecurity; therefore, a biopolymer capable of indicating food edibility is prepared to resolve these issues. In this research, starch/polyaniline (starch/PANI) biopolymer film was synthesised and investigated as an ammonia sensor for potential application as intelligent food packaging. FT-IR and XRD were used to confirm the composition of the biopolymer films, while UV-Vis spectrometry was applied to identify the oxidation state of PANI in emeraldine form. PANI was successfully incorporated into the starch matrix, leading to better thermal stability (TGA) but decreasing the crystallinity of the matrix (DSC). The performance of the polymer-film sensor was determined through ammonia-vapour sensitivity analysis. An obvious colour change from green to blue of starch/PANI films was observed upon exposure to the ammonia vapour. Starch/PANI 0.4% is the optimum composition, having the best sensor performance with good linearity (R2 = 0.9459) and precision (RSD = 8.72%), and exhibiting excellent LOD (245 ppm). Furthermore, the starch/PANI films are only selective to ammonia. Therefore, the starch/PANI films can be potentially applied as colourimetric ammonia sensors for intelligent food packaging.

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“…Food texture is an important quality indicator in foods, alongside factors such as appearance, taste, and odor [ 1 , 2 , 3 , 4 ]. Szczesniak defines texture as a sensory property arising from the response of the tactile senses to physical stimuli, and is a multi-parameter attribute [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

A Magnetic Food Texture Sensor and Comparison of the Measurement Data of Chicken Nuggets

Nakamoto

Nagahata²,

Kobayashi

2021

Sensors

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Food texture is one of the important quality indicators in foodstuffs, along with appearance and flavor, contributing to taste and odor. This study proposes a novel magnetic food texture sensor that corresponds to the tactile sensory capacity of the human tooth. The sensor primarily consists of a probe, linear slider, spring, and circuit board. The probe has a cylindrical shape and includes a permanent magnet. Both sides of the spring are fixed to the probe and circuit board. The linear slider enables the smooth, single-axis motion of the probe during food compression. Two magnetoresistive elements and one inductor on the circuit board measured the probe’s motion. A measurement system then translates the measurement data collected by the magnetoresistive elements into compression force by means of a calibration equation. Fundamental experiments were performed to evaluate the range, resolution, repetitive durability of force, and differences in the frequency responses. Furthermore, the sensor was used to measure seven types of chicken nuggets with different coatings. The difference between the force and vibration measurement data is revealed on the basis of the discrimination rate of the nuggets.

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Sensing Technology for Fish Freshness and Safety: A Review

Cited by 51 publications

References 115 publications

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

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

Starch/Polyaniline Biopolymer Film as Potential Intelligent Food Packaging with Colourimetric Ammonia Sensor

A Magnetic Food Texture Sensor and Comparison of the Measurement Data of Chicken Nuggets

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