Freshness monitoring of sea bream (Sparus aurata) with a potentiometric sensor

被引：71

作者：

Barat, Jose M. ^{[1
]}

Gil, Luis ^{[3
]}

Garcia-Breijo, Eduardo ^{[3
]}

Aristoy, M-Concepcion ^{[2
]}

Toldra, Fidel ^{[2
]}

Martinez-Manez, Ramon ^{[4
]}

Soto, Juan ^{[4
]}

机构：

[1] Univ Politecn Valencia, Dept Technol Alimentos, Valencia 46022, Spain

[2] Inst Agroquim & Tecnol Alimentos, CSIC, Valencia 46100, Spain

[3] Univ Politecn Valencia, Inst Quim Mol Aplicada, Dept Ingn Elect, Valencia 46022, Spain

[4] Univ Politecn Valencia, Dept Quim, Inst Quim Mol Aplicada, Valencia 46022, Spain

来源：

FOOD CHEMISTRY | 2008年 / 108卷 / 02期

关键词：

fish; freshness; potentiometric method; fish quality;

D O I：

10.1016/j.foodchem.2007.10.034

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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.

引用

页码：681 / 688

页数：8

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