Detection of frozen-thawed salmon (Salmo salar) by a rapid low-cost method

• Published in: Journal of Food Engineering
• Main Authors: Fernández Segovia, Isabel, Fuentes López, Ana, Aliño Alfaro, Marta, Masot Peris, Rafael, Alcañiz Fillol, Miguel, Barat Baviera, José Manuel
• Other Authors: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería del Diseño - Escola Tècnica Superior d'Enginyeria del Disseny, Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural, Ministerio de Ciencia e Innovación, Generalitat Valenciana, Universitat Politècnica de València
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier 2012
• Subjects: Freezing; Impedance spectroscopy; Microbial counts; Physico-chemical parameters; Salmon; Alternative methods; Basic nitrogen; Freezing cycles; Freezing process; Frozen sample; Frozen storage; Low-cost systems; Microbial count; Physicochemical parameters; Salmo salar; Storage time; Water holding capacity; Fish; Thawing; TECNOLOGIA DE ALIMENTOS; TECNOLOGIA ELECTRONICA; Alfaro; Segovia
• Online Access: http://hdl.handle.net/10251/75476; https://doi.org/10.1016/j.jfoodeng.2012.06.003

[EN] Abstract The aim of this study was to evaluate a rapid low-cost system based on impedance spectroscopy as an alternative method to differentiate between fresh and frozen-thawed salmon. Samples of fresh salmon and others submitted to freezing at −18 °C or to 2 freezing cycles, kept in frozen storage for different times, were analysed. In general, no significant differences in moisture, total volatile basic nitrogen, pH, texture parameters, K1 value, or microbial counts between the different samples were observed. This revealed that the freezing process, storage time or number of freezing cycles did not affect the physico-chemical parameters of fish samples, except for water holding capacity, which was significantly lower in all frozen samples compared with fresh salmon. The results showed that impedance spectroscopy was unable to differentiate between different storage times under frozen conditions; however, this technique could be a useful tool to detect fish submitted to freezing process. Highlights ► Impedance spectroscopy was employed to differentiate fresh and frozen-thawed salmon. ► Freezing, storage time or number of cycles only affected water holding capacity. ► Impedance spectroscopy was unable to discriminate storage time under frozen conditions. ► Impedance spectroscopy could be a useful to detect fish submitted to freezing process. The authors gratefully acknowledge that the experiment reported here was financially supported by the Generalitat Valenciana (GV/2011/098) and by the Spanish Government (MAT2009-14564-C04-02). A. Fuentes would like to thank the Campus de Excelencia Internacional at the Universitat Politecnica de Valencia for its support. Fernández Segovia, I.; Fuentes López, A.; Aliño Alfaro, M.; Masot Peris, R.; Alcañiz Fillol, M.; Barat Baviera, JM. (2012). Detection of frozen-thawed salmon (Salmo salar) by a rapid low-cost method. Journal of Food Engineering. 113(2):210-216. https://doi.org/10.1016/j.jfoodeng.2012.06.003 S 210 216 113 2