Smart sensor to predict retail fresh fish quality under ice storage

Abstract

Fish wastage and market prices highly depend on accurate and reliable predictions of product shelf life and quality. The Quality Index Method (QIM) and EU grading criteria for whitefish (Council Regulation(EC) No 2406/96, 1996) are established sensory methods used in the market to monitor fish quality. Each assessment requires the consultation of a panel of trained experts. The indexes refer exclusively to the current state of the fish without any predictions about its evolution in the following days. This work proposes the development of a smart quality sensor which enables to measure quality and to predict its progress through time. The sensor combines information of biochemical and microbial spoilage indexes with dynamic models to predict quality in terms of the QIM and EU grading criteria. Besides, the sensor can account for the variability inside the batch if spoilage indexes are measured in more than one fish sample. The sensor is designed and tested to measure quality in fresh cod (Gadus morhua) under commercial ice storage conditions. Only two spoilage indexes, psychrotrophic counts and total volatile base-nitrogen content, were required to get accurate estimations of the two usual established sensory methods. The sensor is able to account for biological variability as shown with the validation and demonstration data sets. Moreover, new research and technologies are in course to make these measurements faster and non-destructive, what would allow having at hand a smart non-intrusive fish quality sensor.

Nondestructive determination of salmon fillet freshness during storage at different temperatures by electronic nose system combined with radial basis function neural networks

“…The TVB‐N for salmon fillets stored at the low end of the temperature range increased more slowly than that of the samples stored at higher temperatures. The TVB‐N of samples stored at 4 and 10 °C increased linearly with time, which was different from the exponential growth observed by García et al (). This difference may be due to the different fish species examined in these studies (Shi et al , ).…”

A mathematical model to predict early quality attributes in hake during storage at low temperature

“…Such Table 4 presents the estimated parameter values and their confidence intervals. Such intervals are considered satisfactory taking into account that they reflect all sources of variability, including fish-to-fish variability and measurement error (García et al, 2017).…”

“…Freshness is one of the most important attributes to define the market value of fish (García et al, 2017). Loss of fish acceptability is generally due to bacterial spoilage (Hong et al, 2017) which occurs several days after fish death at typical storage conditions.…”

Distribution Channel and the Quality of the Narrow-Barred King Mackerel from Blanakan Fishing Port to Fish Markets

“…Kesegaran merupakan suatu hal penting yang dituntut untuk mutu ikan, sehingga perlu dicegah terjadinya proses pembusukan karena munculnya bakteri pada ikan setelah penangkapan (Garcia et al 2017). Saat ini, menjaga mutu ikan merupakan salah satu persyaratan penting dikarenakan konsumen menuntut penampilan, bau, rasa dan tekstur yang baik (Warm et al 2000).…”