Rapid noninvasive monitoring of freshness variation in frozen shrimp using multidimensional fluorescence imaging coupled with chemometrics

Rahman, Md. Mizanur; Bui, Minh Vu; Shibata, Mario; Nakazawa, Nobuaki; Rithu, Mst. Nazira Akhter; Yamashita, Hideyuki; Sadayasu, Kazuhiro; Tsuchiyama, Kazuhiko; Nakauchi, Shigeki; Hagiwara, Takaaki; Osako, Kazufumi; Okazaki, Emiko

doi:10.1016/j.talanta.2020.121871

Cited by 29 publications

(12 citation statements)

References 24 publications

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“…430 nm), our study revealed that our selected 18 excitation wavelengths (Ex. 250-420 nm) and their corresponding emission wavelengths are highly correlated to the fluorescence of ATP-related compounds (Rahman et al, 2019(Rahman et al, , 2021. This is because fluorescence signals emitted from intact fish represent a combination of signals emitted by different intrinsic fluorophores (Hassoun et al, 2019;Wold & Kvaal, 2000).…”

Section: Prediction Of Freshness and Umami Taste Components In Frozen...mentioning

confidence: 99%

“…Fluorescence fingerprints (FFs) have been demonstrated to be a rapid and noninvasive technique to monitor the freshness status of frozen seafood without thawing the meat (Bui et al, 2018;ElMasry et al, 2015ElMasry et al, , 2016Rahman et al, 2019Rahman et al, , 2021Rahman et al, , 2022Shibata et al, 2018). We have previously investigated a method (FFs) to evaluate freshness by using only white meat (Rahman et al, 2019(Rahman et al, , 2022Shibata et al, 2018), which accounts for a high percentage of edible fish meat.…”

Section: Introductionmentioning

confidence: 99%

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Potential of fluorescence fingerprints for fish meat authentication: Differences in freshness evaluation in white and dark meat at frozen state

Rahman,

Shibata,

Nakazawa

et al. 2023

Journal of Food Science

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As dark meat has a faster deterioration rate and its unintentional mixing occurs during processing, it is crucial to know the status and freshness indicators of dark meat to ensure fishery product quality. In this method, fluorescence fingerprints (FFs) was applied as a rapid and noninvasive quality authentication method to determine differences between white and dark meat in the evaluation of freshness indicators at frozen state. Spotted mackerel (Scomber australasicus) fish chunks with different postmortem conditions (0–40 h ice stored) were obtained and frozen. A new generation of fluorescence spectrophotometer (F‐7100) was used to acquire FFs of the frozen fish chunks (containing white and dark meat). Adenosine triphosphate metabolites and pH were determined in both white and dark meat using their relevant biochemical methods. Higher K‐values in dark meat might be attributed to a higher accumulation rate of inosine (HxR) in dark meat than in white meat. The pH decrease rate in white meat was higher than that in dark meat during postmortem ice storage periods of fish. Principal component analysis of FFs spectra demonstrated clear discrimination (PC1 + PC2 = 91.7%) between white and dark meat of frozen fish due to the influence of freshness parameters based on the fluorescence features of fish meat. Furthermore, partial least squares regression validation models revealed that freshness indicators of white meat could be predicted more accurately at the frozen state than those of dark meat. This method could be applied during the processing of fishery products, thereby facilitating quality control activities and making it a promising authentication tool for the fisheries industries.

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Section: Prediction Of Freshness and Umami Taste Components In Frozen...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Potential of fluorescence fingerprints for fish meat authentication: Differences in freshness evaluation in white and dark meat at frozen state

Rahman,

Shibata,

Nakazawa

et al. 2023

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

show abstract

“…The protein content of shrimp is as high as 20%, and its protein is at least several times higher than that of fish, eggs and milk. Freshness is considered to be a key factor for consumers in choosing shrimp, as it has an important relationship with taste and shelf life [ 59 ]. In addition, chemical residues such as fluoroquinolone antibiotics, uranium, nitrofuran metabolites, and protein arsenic were found in shrimp meat, posing a threat to human health.…”

Section: Quality Evaluation Of White Meatmentioning

confidence: 99%

“…Fluorescence spectroscopy has been effectively used to assess the quality of shrimp. Rahman et al [ 59 ] used multidimensional fluorescence spectroscopy to observe changes in the freshness of frozen shrimp after death. The temporal and spatial distributions of K (%) and pH in frozen shrimps were detected with prediction accuracies ( R 2 ) of 0.80 and 0.53, respectively.…”

Section: Quality Evaluation Of White Meatmentioning

confidence: 99%

Applications of Fluorescence Spectroscopy, RGB- and MultiSpectral Imaging for Quality Determinations of White Meat: A Review

Fan

2022

Biosensors

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Fluorescence spectroscopy, color imaging and multispectral imaging (MSI) have emerged as effective analytical methods for the non-destructive detection of quality attributes of various white meat products such as fish, shrimp, chicken, duck and goose. Based on machine learning and convolutional neural network, these techniques can not only be used to determine the freshness and category of white meat through imaging and analysis, but can also be used to detect various harmful substances in meat products to prevent stale and spoiled meat from entering the market and causing harm to consumer health and even the ecosystem. The development of quality inspection systems based on such techniques to measure and classify white meat quality parameters will help improve the productivity and economic efficiency of the meat industry, as well as the health of consumers. Herein, a comprehensive review and discussion of the literature on fluorescence spectroscopy, color imaging and MSI is presented. The principles of these three techniques, the quality analysis models selected and the research results of non-destructive determinations of white meat quality over the last decade or so are analyzed and summarized. The review is conducted in this highly practical research field in order to provide information for future research directions. The conclusions detail how these efficient and convenient imaging and analytical techniques can be used for non-destructive quality evaluation of white meat in the laboratory and in industry.

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“…Frozen storage as the primary processing method can suppress microbial growth and maintain the quality of shrimp products. However, the deterioration of shrimp muscle still occurs during its processing, long‐distance transportation, and long‐term storage, which was mainly induced by the partial melting of shrimp muscle, the refreezing and recrystallization of ice crystals, and the enzymatic degradation by endogenous proteases (Rahman et al., 2021). Among these, the decomposition of muscle proteins affected by cathepsin enzymes played an important role in the destruction of cytoskeleton structure and myofibril proteins in the shrimp muscle tissues (Li et al., 2017).…”

Section: Introductionmentioning

confidence: 99%

Investigation of the activity of cathepsin B in red shrimp (Solenocera crassicornis) and its relation to the quality of muscle proteins during chilled and frozen storage

Zhou

et al. 2022

Journal of Food Science

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Cathepsin B is a cysteine protease that has important effects on the quality of muscle products. In this study, the changes of cathepsin B activity and its relation to muscle proteins were investigated in intact and beheaded shrimp during chilled and frozen storage. The obtained results indicated that the water holding capacity (WHC), shear force, hardness, and myofibrillar protein (MP) content all significantly decreased in both the intact and beheaded shrimp samples with increasing storage period (p < 0.05). Specifically, beheading shrimp exhibited much more stable characteristics than intact shrimp samples during both chilled and frozen storage. The enzyme activity results suggested that cold temperature and storage induced the release of cathepsin B from the lysosomes to the mitochondria, sarcoplasm, and myofibrils in the muscle tissues. Furthermore, SDS‐PAGE and transmission electron microscopy (TEM) analysis revealed that beheading the shrimp greatly inhibited the dissociation of shrimp muscle proteins during storage. The current findings suggest that cathepsin B located in the head of shrimp was likely transferred to the muscle through the first abdominal segment during storage, accelerating the dissociation of the muscle proteins. Therefore, beheading the shrimp was conducive to prolonging the shelf‐life of stored shrimp products.

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Rapid noninvasive monitoring of freshness variation in frozen shrimp using multidimensional fluorescence imaging coupled with chemometrics

Cited by 29 publications

References 24 publications

Potential of fluorescence fingerprints for fish meat authentication: Differences in freshness evaluation in white and dark meat at frozen state

Potential of fluorescence fingerprints for fish meat authentication: Differences in freshness evaluation in white and dark meat at frozen state

Applications of Fluorescence Spectroscopy, RGB- and MultiSpectral Imaging for Quality Determinations of White Meat: A Review

Investigation of the activity of cathepsin B in red shrimp (Solenocera crassicornis) and its relation to the quality of muscle proteins during chilled and frozen storage

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