Application of Novel Techniques for Monitoring Quality Changes in Meat and Fish Products during Traditional Processing Processes: Reconciling Novelty and Tradition

Hassoun, Abdo; Guðjónsdóttir, María; Prieto, Miguel A.; García-Oliveira, Paula; Simal-Gándara, Jesús; Marini, Federico; Donato, Francesca Di; D’Archivio, Angelo Antonio; Biancolillo, Alessandra

doi:10.3390/pr8080988

Cited by 18 publications

(11 citation statements)

References 114 publications

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“…Some examples are infrared, fluorescence [ 6 ], nuclear magnetic resonance, and Raman spectroscopies, as well as some instrumental sensors, such as the electronic nose [ 7 ]. These techniques are fast, low cost, environmentally friendly, usually require little or no sample preparation, and allow one to avoid sample destruction [ 8 , 9 , 10 ]. Despite the mentioned advantages, the utilization of spectroscopic techniques in real-life applications is still limited.…”

Section: Introductionmentioning

confidence: 99%

Seasonal Evaluation of Freshness Profile of Commercially Important Fish Species

Cardoso¹,

Gonçalves²,

Carvalho

et al. 2021

Foods

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Freshness is considered one of the most important parameters to judge the quality of most fish products. In the current study, the seasonality effect on the freshness profile of different economic fish species was evaluated for the first time, using three different approaches (sensory: Quality Index Method (QIM) and European (EC) Scheme; physical: Torrymeter (TRM) values; and microbiological analyses: Total Viable Counts (TVC) and degradative bacteria). Over a year, individuals of farmed fish Sparus aurata and Dicentrarchus labrax, as well as the wild fish Trachurus trachurus, Scomber colias, and Sardina pilchardus, were sampled seasonally for the evaluation of their freshness profile over 10 days on ice. In general, data showed an increase in QIM values, a decline in TRM, and an increase of spoilage bacteria throughout the storage time, revealing a clear temporal degradation of the quality of the fish. Additionally, some signs of seasonality effect could only be observed for some species. For example, the seabass D. labrax showed lower numbers of degradative bacteria in winter than in the other seasons, suggesting a high potential to be marketed in a fresher condition, especially during that season. On the other hand, S. colias showed higher freshness scores (i.e., higher TRM values in spring and autumn and lower numbers of bacteria in summer) from spring to autumn. However, from the five studied species, S. colias presented the lowest freshness values, indicating a higher fragility of this species. This information is extremely relevant for consumers and retailers that want to invest in higher quality products, as they would thus be able to choose certain species in detriment of others. Additionally, obtained data showed that farmed species reached day 10 of storage time with lower values of QIM and microbial counts (cfu), as well as higher values of TRM, in relation to wild species. These results reinforce the idea that farmed fish can, under proper conditions, present high quality/freshness profile.

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Section: Introductionmentioning

confidence: 99%

Seasonal Evaluation of Freshness Profile of Commercially Important Fish Species

Cardoso¹,

Gonçalves²,

Carvalho

et al. 2021

Foods

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“…For these reasons, in the last decade, many spectroscopic techniques were optimized and used in combination with multivariate techniques to food analysis in terms of chemical composition, trace contaminant determinations, food quality and authenticity and fraud identifications [ 4 , 5 ]. Recent advances in the application of spectroscopic analytical methods for food quality assessment were reported in a recent review by Hassoun et al [ 6 ] focusing on the application of nondestructive spectroscopic monitoring and process optimization during the production of meat and fish. Similarly, new highly technological spectroscopic approaches were reviewed by Wang et al [ 7 ] concerning the trace analysis of persistent organic pollutants in different complex matrices, such as food ones.…”

Section: Introductionmentioning

confidence: 99%

Near UV-Vis and NMR Spectroscopic Methods for Rapid Screening of Antioxidant Molecules in Extra-Virgin Olive Oil

et al. 2020

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Several spectroscopic techniques have been optimized to check extra-virgin olive oil quality and authenticity, as well as to detect eventual adulterations. These methods are usually complementary and can give information about different olive oil chemical components with bioactive and antioxidant properties. In the present work, a well-characterized set of extra-virgin olive oil (cultivar Frantoio) samples from a specific area of Tuscany (Italy) were investigated by combining near UV-Vis absorption spectroscopy, 1H and 13C nuclear magnetic resonance (NMR) to identify and quantify different chemical components, such as pigments, secoiridoids and squalene, related to the nutritional and quality properties of olive oils. Moreover, the pigmentation index of olives, organoleptic and sensory properties, total phenolic compound contents and the lipidic fractions of olive oils were investigated. The results obtained are, finally, compared and discussed in order to correlate several properties of both olives and olive oils with specific features of the cultivation area.

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“…In addition, seafood is the principal dietary source of long-chain polyunsaturated fatty acids (LC-PUFAs or Omega-3), such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which give a variety of health advantages, including a lower risk of cardiovascular disease [11,12]. However, seafood is particularly perishable and degrades faster than other foods [13][14][15][16]. Traditionally, a range of preservative approaches (such as curing, drying, fermentation, smoking, and conventional storage procedures; refrigeration and freezing) has been commonly applied to fish and other seafood [14,17,18], but they are not without limitations.…”

Section: Introductionmentioning

confidence: 99%

“…However, seafood is particularly perishable and degrades faster than other foods [13][14][15][16]. Traditionally, a range of preservative approaches (such as curing, drying, fermentation, smoking, and conventional storage procedures; refrigeration and freezing) has been commonly applied to fish and other seafood [14,17,18], but they are not without limitations. Some of the challenges associated with the aforementioned traditional techniques include limited preservative usefulness, negative impact of sensory properties, high energy consumption, and hence, harmful effect on the environment.…”

Section: Introductionmentioning

confidence: 99%

Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0

Hassoun¹,

Siddiqui

Smaoui

et al. 2022

Applied Sciences

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Fish and other seafood products are essential dietary components that are highly appreciated and consumed worldwide. However, the high perishability of these products has driven the development of a wide range of processing, preservation, and analytical techniques. This development has been accelerated in recent years with the advent of the fourth industrial revolution (Industry 4.0) technologies, digitally transforming almost every industry, including the food and seafood industry. The purpose of this review paper is to provide an updated overview of recent thermal and nonthermal processing and preservation technologies, as well as advanced analytical techniques used in the seafood industry. A special focus will be given to the role of different Industry 4.0 technologies to achieve smart seafood manufacturing, with high automation and digitalization. The literature discussed in this work showed that emerging technologies (e.g., ohmic heating, pulsed electric field, high pressure processing, nanotechnology, advanced mass spectrometry and spectroscopic techniques, and hyperspectral imaging sensors) are key elements in industrial revolutions not only in the seafood industry but also in all food industry sectors. More research is still needed to explore how to harness the Industry 4.0 innovations in order to achieve a green transition toward more profitable and sustainable food production systems.

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Application of Novel Techniques for Monitoring Quality Changes in Meat and Fish Products during Traditional Processing Processes: Reconciling Novelty and Tradition

Cited by 18 publications

References 114 publications

Seasonal Evaluation of Freshness Profile of Commercially Important Fish Species

Seasonal Evaluation of Freshness Profile of Commercially Important Fish Species

Near UV-Vis and NMR Spectroscopic Methods for Rapid Screening of Antioxidant Molecules in Extra-Virgin Olive Oil

Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0

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