Info-Fisk. Development and Validation of an Internet Based Traceability System in a Danish Domestic Fresh Fish Chain

Frederiksen, Marco Thorup; Østerberg, Carsten; Silberg, Steen; Larsen, Erling; Bremner, Allan

doi:10.1300/j030v11n02_03

Cited by 41 publications

(20 citation statements)

References 1 publication

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“…Frederiksen, Osterberg, Silberg, Larsen, and Bremmer (2002) presents research dealing with a traceability system for fresh fish supply chains in the Danish domestic market. Experimental evidence derived from this system is presented by Borresen (2003).…”

Section: Review Of the Literaturementioning

confidence: 99%

Traceability of food products: General framework and experimental evidence

Regattieri

Gamberi

Manzini

2007

Journal of Food Engineering

562

309

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Section: Review Of the Literaturementioning

confidence: 99%

Traceability of food products: General framework and experimental evidence

Regattieri

Gamberi

Manzini

2007

Journal of Food Engineering

562

309

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“…BBT is now using the power of electronic data systems to improve operational efficiencies throughout the supply chain and to organize information flows in an effort to drive business; for example, through the use of radio frequency identification, alpha-numerical codes and bar code labels [17,33]. Additionally, the use of data analytics in developing rules and algorithms to improve data quality is becoming more common.…”

Section: Informational Governance and Sustainable Value Chainsmentioning

confidence: 99%

The role of traceability in transforming seafood governance in the global South

Bailey

Bush

Miller

et al. 2016

Current Opinion in Environmental Sustainability

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“…Questionnaire was designed and adapted from the quality index method (QIM) [5,6] for sensory evaluation of SE and BET fish. A ranking scale with scores of 0 to 3 was used for assessment whereby '0' meant 'highly desirable' and 3 meant 'unacceptable'.…”

Section: Organoleptic Evaluationmentioning

confidence: 99%

A Study on the Relationship between Microbial Growth, Histamine Development and Organoleptic Changes in Retailed Fresh Sprangled Emperor and Big Eye Tuna

Chummun¹,

Neetoo²

2016

J Food Chem Nanotechnol

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The safety of fresh fish is often compromised due to contamination by bacterial human pathogens and histamine-forming bacteria. In addition, the quality of fish is also adversely affected during proliferation of spoilage microorganisms thus reducing their shelf life. The purpose of the study was to comparatively assess the safety and quality of non-scombroid fish 'Sprangled Emperor' (Lethrinus nebulosus) and scombroid fish 'Big Eye Tuna' (Thunnus obesus) purchased from market and supermarket using sensorial, microbiological, histamine and molecular analyses. Fish sold in market and supermarket were sampled at two time points: T0 (immediately upon display) and T8 (eight hours after display). Microbial load of fish samples was determined by enumeration of Total Viable Counts (TVC), Vibrio spp., Clostridium perfringens, Pseudomonas spp., marine organisms and spoilage yeasts and molds. Fish were also subjected to histamine testing by the AOAC method. Sensorial evaluation of fish samples for organoleptic traits such as overall appearance, color, odor and texture was also carried out at both time points. An increase in the microbial load of 'Sprangled Emperor' (SE) and 'Big Eye Tuna' (BET) purchased from both market and supermarket was generally observed after eight hours of display; TVC increase was higher in SE (∆ = 0.7 log cfu/g) compared to BET (∆ = 0.3 log cfu/g) although the difference was not significant (P > 0.05). The level of marine organisms, C. perfringens and Pseudomonas spp. were significantly higher (P < 0.05) after eight hours of display. Initial sensory scores of fish purchased from market were significantly higher than those of supermarket (P < 0.05) and marked sensorial quality deterioration was noted after eight hours of display. Histamine testing revealed a lower level of histamine for SE (< 2.3 ppm) compared to BET (1-8 ppm) at both time-points. Findings of this study showed that displaying fish for ≥ eight hours at retail can considerably compromise the safety and quality of scombroid fish such as tuna.

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Info-Fisk. Development and Validation of an Internet Based Traceability System in a Danish Domestic Fresh Fish Chain

Cited by 41 publications

References 1 publication

Traceability of food products: General framework and experimental evidence

Traceability of food products: General framework and experimental evidence

The role of traceability in transforming seafood governance in the global South

A Study on the Relationship between Microbial Growth, Histamine Development and Organoleptic Changes in Retailed Fresh Sprangled Emperor and Big Eye Tuna

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