Development of portable, non-destructive freshness indicative sensor for Indian Mackerel (Rastrelliger kanagurta) stored under ice

Kunjulakshmi, S.; Harikrishnan, S.; Murali, S.; D'Silva, Jeff Martin; Binsi, P.K.; Murugadas, V.; Alfiya, P.V.; Delfiya, D.S. Aniesrani; Samuel, Manoj P.

doi:10.1016/j.jfoodeng.2020.110132

Cited by 18 publications

(7 citation statements)

References 23 publications

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“…The K value of the fresh sample was 12.9%, which indicated that the samples were extremely fresh. The results were similar to the Indian Mackerel (Rastrelliger kanagurta) report of Kunjulakshmi et al,(2020). However, the K value of the control group increased sharply and it was up to 77% on 15th day, exceeding the freshness limit (60%) (Li et al, 2016).…”

Section: Atp-related Compounds and K Value Analysissupporting

confidence: 88%

Combining slightly acidic electrolyzed water and slurry ice to prolong the shelf‐life of mackerel ( Pneumatophorus japonicus )

Lan

et al. 2021

J. Food Process. Preserv.

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Mackerel (Pneumatophorus japonicus) is an attractive fish in Europe for the rich polyunsaturated fatty acids (PUFA), such as eicosatetraenoic acid (EPA) and docosahexaenoic acid (DHA), which demonstrate nutritional significance to the human diet (Domingo, 2016;Sumi et al., 2016). But like other aquatic products, mackerel is prone to spoilage due to biochemical reactions or storage conditions (Ezquerra-Brauer et al., 2016;Olatunde & Benjakul, 2018).Compare with flake ice, which could only cool the temperature of aquatic products to around 0°C, slurry ice is a novel chilling system that could preserve the marine species at −0.5 to −1.5°C (Chen et al., 2016). The major advantages of slurry ice include: (a) faster chilling rate; (b) minor physical damage. Due to these, the stronger attention on fresh-keeping function of slurry ice in aquatic products was attracted (Piñeiro et al., 2004). It has also been proven that slurry ice is an ideal pre-cooling medium that could be an alternative to traditional flake ice (Cakli et al., 2006).Electrolyzed water (EW) is developed as an environmentally friendly technology based on the electrolysis of diluted hydrochloric acid and/or sodium chloride solution, whose main product includes strongly acidic electrolyzed water (AEW) and slightly acidic electrolyzed water (SAEW). It has become popular chemical disinfectants because of the Generally Recognized as Safe (GRAS) status and

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Section: Atp-related Compounds and K Value Analysissupporting

confidence: 88%

Combining slightly acidic electrolyzed water and slurry ice to prolong the shelf‐life of mackerel ( Pneumatophorus japonicus )

Lan

et al. 2021

J. Food Process. Preserv.

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“…The K value is the percentage of inosine (HxR) and hypoxanthine (Hx) relative to ATP and its related decomposition products. It is recognized as the most effective indicator for the freshness and quality evaluation of marine fish 28 . In general, a K value below 20% is considered very fresh, 20–40% is considered moderately fresh, and higher than 60% is considered corrupted 29 .…”

Section: Resultsmentioning

confidence: 99%

“…It is recognized as the most effective indicator for the freshness and quality evaluation of marine fish. 28 In general, a K value below 20% is considered very fresh, 20-40% is considered moderately fresh, and higher than 60% is considered corrupted. 29 As shown in Fig.…”

Section: Microscopic Observationmentioning

confidence: 99%

Evaluation on the effect of ice glazing with different compound additives on the quality of frozen stored (−23 °C) large yellow croaker (Pseudosciaena crocea)

et al. 2022

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BACKGROUND Compounded ice glazing has been used in large yellow croaker to improve its quality during frozen storage. The ice glazing liquid is prepared by compound use of trehalose and tea polyphenols, and the moisture, protein‐related properties and freshness of the fish have been evaluated during 300 days of frozen storage. RESULTS The results showed that the addition of trehalose effectively reduced the loss of water. At the same time, it was difficult for ice crystals to grow under the action of trehalose, the average diameter could still be maintained at 111.25–119.85 μm. The combination with tea polyphenols could effectively maintain the protein structure and keep the total volatile base nitrogen (TVB‐N) and K value within 11.84 mg/100 g and 13.18%, so that the freshness of the fish was always at the first level. CONCLUSION In a word, the ice glazing with 5% trehalose and 8% tea polyphenols had the best preservation effect, which was recommended for the frozen storage. © 2022 Society of Chemical Industry.

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“…A series of recent studies have indicated that computer vision systems can be developed for fish freshness determination based on fish eyes and fish gills (Dutta et al., 2016; Kunjulakshmi et al., 2020; Liao et al., 2021; Mohammadi Lalabadi et al., 2020; Sengar et al., 2018; Shi, Qian, et al., 2018; Tolentino et al., 2017). Mohammadi Lalabadi et al.…”

Section: Current Applications Of Artificial Senses For Fish Freshness...mentioning

confidence: 99%

“…In 2020, a portable freshness indicative sensor for Indian Mackerel ( Rastrelliger kanagurta ) was developed based on image processing techniques and the image sensor consists of a webcam, a small single board computer, LCD display, and a power bank (Kunjulakshmi et al., 2020). The changes in the color attributes of the fish eye have been studied for 15 days under 4°C.…”

Section: Current Applications Of Artificial Senses For Fish Freshness...mentioning

confidence: 99%

Current applications and future trends of artificial senses in fish freshness determination: A review

Madhubhashini,

Liyanage,

Alahakoon

et al. 2023

Journal of Food Science

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Fish is a highly demanding food product and the determination of fish freshness is crucial as it is a fundamental factor in fish quality. Therefore, the fishery industry has been working on developing rapid fish freshness determination methods to monitor freshness levels. Artificial senses that mimic human senses are developed as convenient emerging technologies for fish freshness determination. Computer vision, electronic nose (e‐nose), and electronic tongue (e‐tongue) are the emerging artificial senses for fish freshness determination. This review article is uniquely worked upon to investigate the current applications of the artificial senses in fish freshness determination while describing the steps, and fundamental principles behind each artificial sense, comparing them with their advantages and limitations, and future trends related to fish freshness determination. Among the artificial senses, computer vision determines the freshness of fish in a completely nondestructive way while the e‐tongue determines the freshness of fish in a completely destructive way. There are developed e‐noses for fish freshness determination in both destructive and nondestructive ways. By analyzing visual cues such as color, computer vision systems can assess fish quality without the need for physical contact and it makes computer vision suitable for large‐scale industrial fish quality assessing applications. Overall, this review study reveals artificial senses as a proven replacement for traditional sensory panels in determining fish freshness precisely and conveniently. As future trends, there is a demand for developing applications for consumers to determine fish freshness based on artificial senses.

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Development of portable, non-destructive freshness indicative sensor for Indian Mackerel (Rastrelliger kanagurta) stored under ice

Cited by 18 publications

References 23 publications

Combining slightly acidic electrolyzed water and slurry ice to prolong the shelf‐life of mackerel ( Pneumatophorus japonicus )

Combining slightly acidic electrolyzed water and slurry ice to prolong the shelf‐life of mackerel ( Pneumatophorus japonicus )

Evaluation on the effect of ice glazing with different compound additives on the quality of frozen stored (−23 °C) large yellow croaker (Pseudosciaena crocea)

Current applications and future trends of artificial senses in fish freshness determination: A review

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