Rapid safety and quality control during fish shelf-life by using a portable device
Rapid safety and quality control during fish shelf-life by using a portable device
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DOI：
10.1002/jsfa.10646
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发表时间：
2020-08-12
影响因子：
4.1
通讯作者：
Balzaretti, Claudia M.
中科院分区：
文献类型：
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作者：
Castrica, Marta;Chiesa, Luca Maria;Balzaretti, Claudia M.
背景如今，鱼类消费量正在增加，这既是因为其由于丰富的不饱和脂肪酸的存在而对健康的积极作用，也是因为其在许多新的食品制备中的使用（例如，用于生寿司和生鱼片菜肴的生鱼片）。不断增长的食品工业和对食品长期储存和保存的需求增加，需要开发可以在整个保质期（生产，储存，运输和消费）轻松跟踪和保持食品新鲜度和安全性的方法。虽然电子鼻技术已经被用于这些目的并进行了测试，但文献中关于使用其他食品设备检测鱼类等易腐食品在保质期内的变化以预测和正确管理所有食品储存阶段的可行性的信息很少。本研究的目的是调查食品嗅探器（R）便携式设备的潜力，以确定质量和安全的鲑鱼鱼片和汉堡（萨尔莫salar）在两个冷藏条件下（4和8摄氏度）的气调包装。结果观察到生物胺和挥发性化合物特别是酮和醇的增加，在8 ℃温度的最终储存时间内大量增加。结论：Food Sniffer（R）应用程序能够预测鲑鱼样品的不可接受条件，也与化学和微生物参数相关。这可以为食品工业和零售业提供有效的支持，以管理易腐食品商品，防止可能的食品风险。(c)2020化学工业协会
BACKGROUND Fish consumption is increasing nowadays both because of its positive role for health due to the abundant presence of unsaturated fatty acids and for its use in many new food preparations (e.g. raw fillet used for uncooked sushi and sashimi dishes). The growing food industry and increased demand for the long-term storage and preservation of food have created the need to develop methods that can easily track and preserve food freshness and safety throughout shelf-life (production, storage, shipment, and consumption). While E-nose technologies have already been used and tested for these purposes, scarce information is available in the literature on the feasibility of using other food devices to detect changes in perishable food like fish during shelf-life in order to predict and correctly manage all food storage phases. The aim of the present study was to investigate the potential of Food Sniffer (R) portable devices to define the quality and safety of salmon fillet and burger (Salmo salar) packaged in modified atmosphere at two refrigerated conditions (4 and 8 degrees C). RESULTS An increase in biogenic amines and volatile compounds especially ketones and alcohols were observed, with large amounts at final storage times of 8 degrees C temperature. CONCLUSION The Food Sniffer (R) application was able to anticipate unacceptability conditions of salmon samples also correlated with chemical and microbiological parameters. This could represent a valid support for food industry and retail to manage perishable food commodities preventing possible food risk as well. (c) 2020 Society of Chemical Industry