Evaluation of Smart Portable Device for Food Diagnostics: A Preliminary Study on Cape Hake Fillets (<i>M. capensis</i> and <i>M. paradoxus</i>)

Castrica, Marta; Panseri, Sara; Siletti, Elena; Borgonovo, Federica; Chiesa, Luca Maria; Balzaretti, C.

doi:10.1155/2019/2904724

Cited by 16 publications

(13 citation statements)

References 27 publications

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“…Food Sniffer ® rapidly estimates the quality and safety of the raw material correlating it to the levels of VOCs present in the tested matrix. Functioning of the Food Sniffer ® has also been reported in a previous study 33 …”

Section: Methodssupporting

confidence: 81%

Rapid safety and quality control during fish shelf‐life by using a portable device

et al. 2020

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BACKGROUND Fish consumption is increasing nowadays both because of its positive role for health due to the abundant presence of unsaturated fatty acids and for its use in many new food preparations (e.g. raw fillet used for uncooked sushi and sashimi dishes). The growing food industry and increased demand for the long‐term storage and preservation of food have created the need to develop methods that can easily track and preserve food freshness and safety throughout shelf‐life (production, storage, shipment, and consumption). While E‐nose technologies have already been used and tested for these purposes, scarce information is available in the literature on the feasibility of using other food devices to detect changes in perishable food like fish during shelf‐life in order to predict and correctly manage all food storage phases. The aim of the present study was to investigate the potential of Food Sniffer® portable devices to define the quality and safety of salmon fillet and burger (Salmo salar) packaged in modified atmosphere at two refrigerated conditions (4 and 8 °C). RESULTS An increase in biogenic amines and volatile compounds especially ketones and alcohols were observed, with large amounts at final storage times of 8 °C temperature. CONCLUSION The Food Sniffer® application was able to anticipate unacceptability conditions of salmon samples also correlated with chemical and microbiological parameters. This could represent a valid support for food industry and retail to manage perishable food commodities preventing possible food risk as well. © 2020 Society of Chemical Industry

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Section: Methodssupporting

confidence: 81%

Rapid safety and quality control during fish shelf‐life by using a portable device

et al. 2020

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“…A significant group effect was also found ( p = 0.024); however, goji group had higher values than the control at day 0 ( p = 0.010; Table 2 ). The TVBN values are used as reference index to evaluate the freshness level in perishable food, especially in fish and meat [ 42 ]. Generally, TVBN is influenced and increased by the activities of endogenous enzymes and spoilage bacteria [ 43 ].…”

Section: Resultsmentioning

confidence: 99%

Impact of Dietary Supplementation with Goji Berries (Lycium barbarum) on Microbiological Quality, Physico-Chemical, and Sensory Characteristics of Rabbit Meat

Castrica

Menchetti

Balzaretti

et al. 2020

Foods

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Forty-two New Zealand White rabbits (n = 21/group) were fed with two different diets: a commercial diet (control group) and a diet supplemented with goji berries (3% w/w). After slaughtering, the effect of dietary supplementation on microbiological, physico-chemical, and sensory characteristics of the rabbit loins, packed in an oxygen-permeable package, was evaluated at 6 h post mortem (day 0), after 4 and 10 days of refrigerated storage. No relevant results were obtained for pH and total volatile basic Nitrogen (TVBN) values but with regards to the color, some significant differences were observed between the groups. The goji berries (GBs) dietary supplementation had positive effects by reducing thiobarbituric acid reactive substances (TBARS) values in all the observations (p < 0.001). Moreover, microbiological results showed that the supplementation had a significant impact on Lactobacillus spp. (p < 0.001) prevalence, indeed the goji group had higher means on day 0 (p < 0.05) and on day 4 (p < 0.001) than the control group. Lastly, with regards to the consumer’s test, the tasters assigned a higher score to GBs rabbit meatballs and the purchase interest increased when the rabbit diet was known. Overall, these results indicate that the goji berries inclusion in the rabbit diet could represent a valuable strategy to improve quality and sensory traits of meat.

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“…However, no significant effect of HP treatment on pH was evident, in agreement with the findings of Rode and Hovda [15], which show that there are relatively small differences in pH comparing unprocessed and HPP fish. As far as color is concerned, this parameter represents a fundamental aspect for fish, since it is one of the indices for assessing freshness and is often one of the main factors influencing consumers' purchasing choices [3,36,37]. In our study, in general, over time and for both groups (controls and treated), L* and b* indices tend to increase in the first days of storage and then stabilize at the end.…”

Section: Color Ph and Sensory Analysismentioning

confidence: 59%

Effect of High-Pressure Processing on Physico-Chemical, Microbiological and Sensory Traits in Fresh Fish Fillets (Salmo salar and Pleuronectes platessa)

Castrica

Pavlović

Balzaretti

et al. 2021

Foods

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High-pressure (HP) treatment could lead to several advantages when applied to fish and seafood since it would affect the extension of the shelf life of this highly perishable food. In this regard, this study aimed to evaluate the effect of high-pressure treatment (500 MPa for 2 min at a temperature of 4 °C) on changes in quality on two different kinds of fresh fish fillets (Salmo salar and Pleuronectes platessa). Specifically, physico-chemical (VOCs, untargeted metabolomics spectra, pH and color), microbiological (Enterobacteriaceae, Pseudomonas spp., mesophilic and psychrotrophic bacteria) and sensory traits were evaluated at different days of refrigerated storage. From the results obtained, it is possible to state that the high pressure significantly (p ≤ 0.05) reduced microbial growth for each investigated microorganism. Regarding the colorimetric coordinates, no remarkable effects on a* and b* indices were found, while a significant effect (p = 0.01) was observed on the colorimetric index L*, making the HP-treated samples lighter than their respective controls. The sensory analysis showed that for the odor attribute, the HP treatment seems to have had a stabilizing action during shelf-life. Moreover, the treated samples obtained a better score than the respective controls (p ≤ 0.05). With regards to texture and appearance attributes, the treatment seems to have had a significant (p ≤ 0.05) effect, making the treated samples more compact and opaque than controls, therefore resulting in the loss of the characteristics of raw fish for the treated samples. Moreover, from a chemical point of view, HP treatment prevents the development of volatile sulfides and delays the formation of histamine (p ≤ 0.05). Very interestingly, the metabolomic approach revealed novel dipeptide markers for the HP procedure.

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Evaluation of Smart Portable Device for Food Diagnostics: A Preliminary Study on Cape Hake Fillets (M. capensis and M. paradoxus)

Cited by 16 publications

References 27 publications

Rapid safety and quality control during fish shelf‐life by using a portable device

Rapid safety and quality control during fish shelf‐life by using a portable device

Impact of Dietary Supplementation with Goji Berries (Lycium barbarum) on Microbiological Quality, Physico-Chemical, and Sensory Characteristics of Rabbit Meat

Effect of High-Pressure Processing on Physico-Chemical, Microbiological and Sensory Traits in Fresh Fish Fillets (Salmo salar and Pleuronectes platessa)

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