| 1. |
- Kent, M., et al.
(författare)
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Intangible but not intractable : The prediction of fish 'quality' variables using dielectric spectroscopy
- 2007
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Ingår i: Measurement science and technology. - : IOP Publishing. - 0957-0233 .- 1361-6501. ; 18:4, s. 1029-1037
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Tidskriftsartikel (refereegranskat)abstract
- In many fields the concept and measurement of quality is of prime importance. The fish industry is no exception to this and many sensory approaches have been devised to quantify this rather intangible property. The EU 5th framework project 'SEQUID' has concentrated on the measurement of the dielectric properties of fish tissue as a function of time both in frozen and chilled storage. The many deteriorative biochemical and microbiological processes that take place during the gradual spoilage of such materials have a subtle influence on the dielectric properties across the spectrum but notably in the microwave frequency region. In this region the complex interactions of water, solutes and structure-forming proteins are systematically changed by death and decay. Chilling or freezing may slow these processes but such preservation techniques do not halt them entirely. The SEQUID project has shown that it is possible, using a combination of time domain reflectometry and multivariate analysis, to predict certain quality-related variables, both sensory and biochemical, with comparable accuracy to existing methods. These results are presented in this paper. © 2007 IOP Publishing Ltd.
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| 2. |
- Olafsdottir, G., et al.
(författare)
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Methods to evaluate fish freshness in research and industry
- 1997
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Ingår i: Trends in Food Science & Technology. - 0924-2244 .- 1879-3053. ; 8:8, s. 258-265
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Tidskriftsartikel (refereegranskat)abstract
- Knowledge of the various descriptors of properties that are encountered in fish immediately after harvest or catch must be known as well as of the changes in properties that take place over time. This information can be gained by performing controlled storage experiments that extend from the time of harvest until spoilage. Freshness, loss of freshness and spoilage can thus be monitored; once the dynamics and the rate of the various changes that occur have been measured, the next step is to try to develop a model. The future aim is to use a model to determine when a sample was harvested or predict the remaining shelf life of an unknown sample. To achieve this aim, it is useful to combine several measurements obtained by different methodologies and correlate the findings with sensory assessments, which are currently the most used method to evaluate fish freshness.
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