Freshness monitoring of sea bream (Sparus aurata) with a potentiometric sensor
Freshness monitoring of sea bream (Sparus aurata) with a potentiometric sensor
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DOI：
10.1016/j.foodchem.2007.10.034
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发表时间：
2008-05-15
期刊：
影响因子：
8.8
通讯作者：
Soto, Juan
中科院分区：
文献类型：
--
作者：
Barat, Jose M.;Gil, Luis;Soto, Juan
新鲜度是鱼类商品化和消费的主要品质属性之一。传统的鱼类新鲜度评价方法是感官分析。然而，仪器方法如电、纹理和颜色测量、图像分析、VIS光谱和电子鼻作为客观的替代方法被广泛研究。这些方法各有优缺点，但没有一种方法可以普遍适用于定义和测量鱼的新鲜度。这项工作评估了用金和银电极获得的电位测量结果与冷藏储存的海鲷的理化、微生物学和生化分析之间的相关性。结果表明，电位测量结果与鱼体内测定的变化有很强的相关性，并且与依赖于核苷降解的K，指数有重要的相关性，K，指数被用作死后时间和新鲜度的良好指标。(C) 2007 Elsevier Ltd.版权所有。
Freshness in one of the main quality attributes for fish commercialization and consumption. The traditional method for fish freshness evaluation is sensory analysis. However, instrumental methods such as electrical, texture and colour measurements, image analysis, VIS spectroscopy and electronic noses have been widely studied as objective alternatives. Each of these methods has advantages and disadvantages, but none of them can be universally proposed for defining and measuring fish freshness. This work evaluated the correlation of potentiometric measurements, obtained with gold and silver electrodes, with physicochemical, microbiological and biochemical analyses of sea bream stored under refrigeration. Results showed a strong correlation of the potentiometric measurements with the determined changes in fish, and an important correlation with the K, index, dependent on the nucleoside degradation, which is used as a good indicator of post-mortem time and freshness. (C) 2007 Elsevier Ltd. All rights reserved.