Fish Freshness Assessment Techniques
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Questions and Answers

What does HIS technique compare in fish processing?

HIS technique compares the results of machine vision and the Minolta colorimeter.

What was confirmed as an excellent alternative in processing Atlantic salmon?

The HIS system was confirmed as an excellent alternative in processing Atlantic salmon.

What method did Steen and Lambelet (1997) use to measure textural changes in frozen cod?

They used Low field nuclear magnetic resonance spectroscopy to measure textural changes.

List one advantage of using the HIS technique in fish processing.

<p>An advantage is that it is non-destructive and non-contact.</p> Signup and view all the answers

What is a major disadvantage of the HIS technique?

<p>A major disadvantage is that it requires high precision and accuracy.</p> Signup and view all the answers

What type of processing does the text suggest needs further depth research?

<p>Further research is needed to improve the precision of the prediction model.</p> Signup and view all the answers

How does the HIS system respond in terms of speed during fish processing?

<p>The HIS system is fast and responsive.</p> Signup and view all the answers

What is the role of the Minolta colorimeter in the HIS technique?

<p>The Minolta colorimeter serves as a comparison benchmark for the HIS technique.</p> Signup and view all the answers

What is a key advantage of colorimetric imaging in assessing fish freshness?

<p>It allows for non-destructive evaluation of freshness through the entire external body of sea breams.</p> Signup and view all the answers

What limitation is associated with the K1 value in determining freshness?

<p>The K1 value cannot determine the loss of acceptability or monitor the end of storage life.</p> Signup and view all the answers

How does the method developed by Karoui and Blecker (2011) and Costa et al. (2013) differ from other methods?

<p>It merges different image analysis techniques to enhance the assessment of fish freshness.</p> Signup and view all the answers

What are the physical properties being measured to determine freshness in the discussed methods?

<p>The methods primarily focus on colorimetric imaging of the fish's external body.</p> Signup and view all the answers

What is the role of 'multivariate partial least squares' in the freshness assessment?

<p>It is used to analyze differences in freshness under various refrigeration conditions.</p> Signup and view all the answers

Why is a non-destructive approach important in freshness determination?

<p>It preserves the integrity of the product, allowing it to remain marketable after testing.</p> Signup and view all the answers

What does the term 'loss of acceptability' refer to in the context of fish freshness?

<p>It indicates the point at which the fish is no longer considered fit for consumption.</p> Signup and view all the answers

What is a requirement for effective freshness assessment methods based on this content?

<p>They should be specific, sensitive, and responsive to changes in freshness.</p> Signup and view all the answers

What is a major disadvantage of the highly sensitive evaluation of fish spoilage discussed?

<p>It is organism specific and not applicable to many fish.</p> Signup and view all the answers

What does the TBA value indicate regarding the lipid oxidation in fish?

<p>The TBA value indicates the degree of lipid oxidation in fish, with values increasing from 1.55 to 8.15 mg MDA per kg muscle over 16 days.</p> Signup and view all the answers

What is one advantage of using TBA values in fish freshness assessment?

<p>It provides an easier and simpler way of determining the freshness of fish.</p> Signup and view all the answers

What is a disadvantage of using traditional quality methods for determining fish freshness?

<p>Storage temperatures need to be prefixed, making the method less accurate and non-universal.</p> Signup and view all the answers

How does the storage duration affect the TBA value of whole-ungutted and filleted seabass?

<p>The TBA value increases with storage duration, suggesting more lipid oxidation occurs over time.</p> Signup and view all the answers

What does a high TBA value suggest about fish quality?

<p>A high TBA value suggests that the fish has undergone significant lipid oxidation and is likely less fresh.</p> Signup and view all the answers

What does Raman Spectroscopy help determine regarding fish quality?

<p>Raman Spectroscopy helps determine the peroxide value and fatty acid composition of fish.</p> Signup and view all the answers

Why is skilled personnel necessary for the evaluation of spoilage of fish?

<p>Skilled personnel are necessary due to the organism-specific nature of the evaluation methods.</p> Signup and view all the answers

What is one major advantage of Hyper Spectral Imaging (HIS) in assessing fish freshness?

<p>HIS allows for rapid, non-contact, non-destructive, and accurate measurement of autolysis and microbiological changes in fish.</p> Signup and view all the answers

Identify a disadvantage of Hyper Spectral Imaging (HIS) despite its advantages.

<p>There is a need for rapid microbial inspection and a universal indicator applicable to all samples.</p> Signup and view all the answers

How does Fast Protein Liquid Chromatography (FPLC) determine fish freshness?

<p>FPLC uses the nucleotides elution delay time (Δt) as a freshness index and can convert this into K values using a specific equation.</p> Signup and view all the answers

What equation is used in conjunction with FPLC to evaluate fish freshness based on Δt?

<p>The equation is $K = 0.0173 Δt − 3.15 × 10^{-5} (Δt)^2 − 1.3757$.</p> Signup and view all the answers

What makes Fast Protein Liquid Chromatography (FPLC) a preferred method for determining fish freshness?

<p>FPLC provides the quickest determination of fish freshness available to date.</p> Signup and view all the answers

Discuss a limitation of the methods mentioned for assessing fish quality.

<p>One limitation is that there has been no further developments in techniques beyond just sardine samples.</p> Signup and view all the answers

Why is non-destructive testing important in fish freshness assessment?

<p>Non-destructive testing allows for the quality assessment of fish without altering or damaging the sample.</p> Signup and view all the answers

In what way does Hyper Spectral Imaging (HIS) lower the time consumption for freshness monitoring?

<p>HIS enables fast monitoring of changes in fish quality, reducing the need for lengthy testing procedures.</p> Signup and view all the answers

What were the R2 values obtained for PLSR and ANN methods in moisture calibration?

<p>R2 values were 0.799 for ANN and 0.784 for PLSR.</p> Signup and view all the answers

What disadvantage is associated with using the Advanced NIR technique?

<p>The technique is expensive, requires high skill and precision, and cannot determine spoilage in the initial phase.</p> Signup and view all the answers

What correlation value was achieved with the PLSR prediction models for moisture content determination?

<p>The PLSR prediction models achieved a correlation value of R2 = 0.92.</p> Signup and view all the answers

How does NIR multispectral imaging help in moisture determination across fish varieties?

<p>It covers more varieties of fish, improving the reliability of moisture content determination.</p> Signup and view all the answers

What RMSECV value was reported for the PLSR models used for moisture content determination?

<p>The RMSECV value reported for the PLSR models was 1.07%.</p> Signup and view all the answers

What is one key advantage of using ANN for moisture calibration compared to PLSR?

<p>Both ANN and PLSR yielded similar results, demonstrating reliability in moisture calibration.</p> Signup and view all the answers

What types of fish were included in the NIR multispectral imaging study?

<p>The study included six species of dried salted coalfish.</p> Signup and view all the answers

What initial challenge does the Advanced NIR technique face in spoilage determination?

<p>It is unable to determine spoilage in the initial phase.</p> Signup and view all the answers

The TVC index is primarily used to assess the freshness of terrestrial animals.

<p>False</p> Signup and view all the answers

The acceptable limit for TVC indicated by Özogul et al. for eel is set at 10 CFU/g.

<p>True</p> Signup and view all the answers

Gram and Dalgaard's method is known for being time-efficient and non-destructive.

<p>False</p> Signup and view all the answers

The shelf life of eel without ice is determined to be two weeks.

<p>False</p> Signup and view all the answers

A disadvantage of using the TVC index is its applicability to various aquatic products.

<p>False</p> Signup and view all the answers

Özogul et al.'s identification of shelf life for eel was based on a series of experiments.

<p>True</p> Signup and view all the answers

The TVC values were consistently lower in whole-ungutted sea bass compared to filleted sea bass.

<p>False</p> Signup and view all the answers

A major disadvantage of the discussed methods is that they are time consuming and may not apply to all types of fish.

<p>True</p> Signup and view all the answers

TVC index and TVC acceptability limit both assess the degree of fish freshness.

<p>True</p> Signup and view all the answers

One advantage of using a mixture of several techniques is that it leads to less accurate results.

<p>False</p> Signup and view all the answers

Setting different limits for various species is necessary when using Özogul et al.'s method.

<p>True</p> Signup and view all the answers

The EN technique was used to determine three stages of freshness for sardines.

<p>True</p> Signup and view all the answers

High precision and accuracy are not required for counting and calculations in the discussed methods.

<p>False</p> Signup and view all the answers

The methods discussed all relate to assessing the spoilage of fish effectively.

<p>False</p> Signup and view all the answers

The novel technique referred to in the content has shown strong correlation with established TVC values.

<p>True</p> Signup and view all the answers

Advances in techniques have made high precision less critical in assessing fish quality.

<p>False</p> Signup and view all the answers

Hyper Spectral Imaging (HIS) requires destructive methods to monitor fish quality.

<p>False</p> Signup and view all the answers

The equation used in Fast Protein Liquid Chromatography (FPLC) incorporates the variable Δt for assessing fish freshness.

<p>True</p> Signup and view all the answers

A significant limitation of the HIS technique is that it has developed universally applicable indicators for all samples.

<p>False</p> Signup and view all the answers

Fast Protein Liquid Chromatography (FPLC) is noted for being the fastest known method for determining fish freshness.

<p>True</p> Signup and view all the answers

One disadvantage of Hyper Spectral Imaging (HIS) is the need for rapid microbial inspection.

<p>True</p> Signup and view all the answers

The K values derived from the FPLC equation are used to measure the protein levels in fish.

<p>False</p> Signup and view all the answers

All current methods for assessing fish freshness have reached their maximum development potential.

<p>False</p> Signup and view all the answers

The technique described in the content has not seen further developments beyond using sardine samples.

<p>True</p> Signup and view all the answers

The HIS technique has been confirmed as an effective alternative for comparing machine vision outcomes in fish processing.

<p>True</p> Signup and view all the answers

Depth research is necessary to enhance the precision of the prediction model used in fish processing.

<p>True</p> Signup and view all the answers

Textural changes in frozen cod can be effectively investigated using low field nuclear magnetic resonance spectroscopy.

<p>True</p> Signup and view all the answers

A disadvantage of the HIS technique is its low precision and accuracy requirements.

<p>False</p> Signup and view all the answers

Hyper Spectral Imaging (HIS) is known for being a destructive and time-consuming method in assessing fish freshness.

<p>False</p> Signup and view all the answers

Irradiated Atlantic salmon showed values that matched with those obtained from the HIS system.

<p>True</p> Signup and view all the answers

One of the major advantages of using HIS in fish processing is its excessive cost.

<p>False</p> Signup and view all the answers

The Minolta colorimeter is a key tool used in the HIS technique for measuring fish freshness.

<p>True</p> Signup and view all the answers

The CO sensor is less responsive than other sensors in detecting short chain alcohols and carbonyls.

<p>False</p> Signup and view all the answers

NH3 and H2S sensors are designed to be unresponsive to amines and sulphur compounds.

<p>False</p> Signup and view all the answers

MAP storage has been found to be superior to ice storage for preserving fish.

<p>True</p> Signup and view all the answers

The high efficiency e-nose can detect initial spoilage in fishes.

<p>False</p> Signup and view all the answers

Short wavelength NIR technology operates between 600 and 1100 nm for moisture determination.

<p>True</p> Signup and view all the answers

The main limitation of using the high efficiency e-nose is its affordability.

<p>False</p> Signup and view all the answers

PLSR and ANN are methods used for moisture determination in fish.

<p>True</p> Signup and view all the answers

Sensitivity of the CO sensor decreases significantly over time.

<p>False</p> Signup and view all the answers

Study Notes

TBA Value

  • The TBA value can indicate the degree of lipid oxidation in fish.
  • Whole-ungutted sea bass showed a TBA value of 1.55 mg MDA per kg muscle after 16 days of storage.
  • Filleted sea bass displayed a TBA value of 10.21 mg MDA per kg muscle after 16 days of storage.
  • After 16 days of storage, the TBA values increased to 8.15 mg MDA per kg and 26.27 mg MDA per kg for whole-ungutted and filleted sea bass respectively.
  • This method is sensitive and effective but specific to certain organisms.
  • It requires skilled personnel to operate.

Raman Spectroscopy

  • This technique can determine peroxide value and fatty acid composition in fish.
  • Offers a non-destructive, responsive, specific, and sensitive approach to evaluating fish freshness.
  • However, the K1 value cannot be used to assess the loss of acceptability or monitor the end of shelf life.

Colorimetric Imaging

  • This method utilizes multivariate partial least squares to analyze the external body of sea breams.
  • It provides a non-destructive assessment of fish freshness.
  • The technique combines different image analysis methods.
  • It can automate the assessment of fish freshness, replacing manual inspection in fish processing.
  • Further research is needed to improve the prediction model's accuracy.

Low Field Nuclear Magnetic Resonance Spectroscopy

  • This method measures textural changes in frozen cod.
  • It is used as an alternative tool for investigating textural modifications in fish.
  • It offers a non-destructive, non-contact, fast, responsive, and highly sensitive approach.
  • However, it requires high precision and accuracy and is expensive.

Hyper Spectral Imaging Technique (HIS)

  • This technique provides a rapid prediction tool for fish freshness by monitoring autolysis and microbiological changes.
  • It is a non-contact, non-destructive, fast, and accurate measurement method.
  • It requires rapid microbial inspection and a universal indicator for all samples.

Fast Protein Liquid Chromatography (FPLC)

  • This method uses Nucleotides elution Delay time (Δt) as a freshness index.
  • The delay time can be converted to K values using the equation: K = 0.0173 Δt − 3.15 × 10-5 (Δt)2 − 1.3757.
  • This method is the quickest determination of fish freshness available.

Artificial Neural Networks (ANN)

  • This method offers calibration models for moisture determination using NIR technique.
  • It is more reliable and applicable to various fish species.
  • However, it is expensive, requires high skills and precision, and cannot determine spoilage in the initial stages.

NIR Multispectral Imaging

  • This method uses NIR multispectral imaging to determine moisture content in fish.
  • It offers a correlation value (R) of 0.92 with a root mean square error of cross-validation (RMSECV) of 1.07% for online determination.
  • This method is suitable for covering various fish species.

Objective

  • Replacing manual visual inspection in fish processing by using more rapid and non-destructive methods

Techniques

  • HIS - Hyper Spectral Imaging Technique
    • Used for rapid prediction of fish freshness by monitoring autolysis and microbiological changes
    • Non-contact
    • Non-destructive
    • Fast
    • Accurate measurement
    • Disadvantage: Requires a universal indicator for all samples
  • Nuclear Magnetic Resonance (NMR) Spectroscopy
    • Used to investigate textural modifications in frozen cod
    • Non-destructive
    • Non-contact (no physical contact between measurement device and sample)
    • Fast
    • Responsive
    • Highly sensitive
    • Disadvantage: High precision and accuracy required, expensive
  • TVC - Total Viable Count
    • Used to determine the degree of freshness in fish
    • Can be used for variety of aquatic products
    • Disadvantage:
      • Time consuming
      • Cumbersome
      • Destructive
  • H2S production and TVC
    • Used to study behavior of microorganisms in whole ungutted and filleted sea bass during storage
    • TVC values were higher in filleted sea bass
    • Disadvantage: Time consuming and not applicable to fish that do not produce sulphide
  • EN Technique
    • Used to determine three stages of freshness in sardines
    • Good agreement with results based on TVC values
    • Non-contact
    • less time consuming
    • Disadvantage: No further developments for other fish species
  • Fast Protein Liquid Chromatography (FPLC)
    • Uses Nucleotides elution Delay (Δt) time
    • The delay time can be used to calculate K values: K = 0.0173 Δt − 3.15 × 10-5 (Δt)2 − 1.3757
    • Disadvantage:
      • High efficiency e-nose is unavailable
      • Testing is limited to a narrow range of analytes
      • Can be quite expensive
      • Detects advanced spoilage in later stages
      • Can’t detect initial spoilage in fishes
  • Short wavelength NIR using Partial Least Square Regression
    • 600-1100 nm SW-NIR was used for moisture determination in fish with PLSR and ANN
  • E-nose Technique
    • Uses a sensor to detect gasses associated with fish spoilage
    • CO sensor responds to short chain alcohols and carbonyls
    • NH3 sensor responds to amines
    • H2S sensor responds to sulfur compounds
    • Disadvantage:
      • High efficiency version is unavailable
      • Expensive
      • Limited ability to identify specific analytes
      • Detects advanced spoilage in later stages
      • Can’t detect initial spoilage in fishes

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Freshness of Fish and Assessment Methods PDF

Description

This quiz explores various methods for assessing fish freshness, including the TBA value, Raman spectroscopy, and colorimetric imaging. Each technique's effectiveness, sensitivity, and limitations are discussed, providing a comprehensive understanding of how these methods evaluate lipid oxidation and quality in fish. Test your knowledge on these important evaluation techniques.

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