Rapid and nondestructive determination of qualities in vacuum‐packaged catfish (Clarias leather) fillets during slurry ice storage

Abstract

This study investigated the effect of different site and vacuum package on catfish quality during slurry ice storage and feasibility of rapid detection of fillet quality using near infrared spectroscopy (NIRs). The results showed the nutrients content of fillet had significant difference (p < .05) between front and rear mid-line site in catfish (using the ventral back end as the mid-line). After 30 days slurry ice storage, drop loss and ΔΕ significantly increased to 6.04% and 5.92, respectively. Total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), pH, and total viable count (TVC) of fillet were over acceptable limit for fish at day 30. The accuracy (R 2) for TVB-N, TBA, drip loss, L*, ΔE, and whiteness detection by partial least squares regression (PLSR) models was 0.86-0.90 and residual predictive deviation (RPD) was 2.66-3.19, indicating that NIRs technology combined with PLSR calibration analysis had great capability for qualitative and quantitative of catfish freshness. Practical applications The development of rapid freshness detection method is important to meet the requirements of quality evaluation and grading of fish products. In this study, using chemometrics method to fit infrared spectra data with freshness of catfish, the optimal infrared quantitative prediction model of catfish fillets could be established to evaluated freshness of catfish, which will provide a simple, rapid, viable, and not destructive method for freshness determination in the process of production and circulation. 1 | INTRODUC TI ON Catfish (Clarias leather) is a popular commercial freshwater species in global trade markets. Skinless and boneless, frozen, or chilled catfish fillets are among the most common product types (Sun et al., 2020).

Effect of lactic acid and lysozyme on river fish fillets during cold storage

“…1). This observation is likely the result of production of alkaline substances of endogenous enzymes and bacteria, such as ammonia and trimethylamine (Cao et al, 2021).…”

“…The drip loss of fish fillets increased throughout storage. Drip loss is consisting of loosely bound water and soluble substances, as a result of ruptured structure, protein degradation and rigor state (Cao et al, 2021). No significant difference was observed among samples.…”

Comparison of nutritional and flavour attributes of raw and cooked fillets from red tilapia ( Oreochromis sp.) cultured in ponds and containers

“…The centrifugal was conducted at 1590 g for 10 min. The colour was measured according to the previous method (Cao et al, 2020). The texture was measured by a CT3 texture analyzer according to Zhang et al (2017).…”

Nanoporous Graphene Oxide-Based Quartz Crystal Microbalance Gas Sensor with Dual-Signal Responses for Trimethylamine Detection

“…To date, various gas sensors for TMA detection have been developed with good sensing performance, including resistance sensors [8][9][10], colorimetric sensors [11][12][13][14], biosensors [15,16], kinetics methods [17] and spectral imaging [18][19][20]. However, these sensors generally have certain deficiencies, such as high operating temperature, poor stability and insufficient detection limit of TMA below its odor threshold [5,21].…”