Detection of frozen-thawed salmon (Salmo salar) by a rapid low-cost method
[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 sto...
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Online Access: | http://hdl.handle.net/10251/75476 https://doi.org/10.1016/j.jfoodeng.2012.06.003 |
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ftunivpvalencia:oai:riunet.upv.es:10251/75476 2023-05-15T18:09:47+02:00 Detection of frozen-thawed salmon (Salmo salar) by a rapid low-cost method Fernández Segovia, Isabel Fuentes López, Ana Aliño Alfaro, Marta Masot Peris, Rafael Alcañiz Fillol, Miguel Barat Baviera, José Manuel 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 2012-11 http://hdl.handle.net/10251/75476 https://doi.org/10.1016/j.jfoodeng.2012.06.003 eng eng Elsevier Journal of Food Engineering info:eu-repo/grantAgreement/GVA//GV%2F2011%2F098/ info:eu-repo/grantAgreement/MICINN//MAT2009-14564-C04-02/ES/Aproximacion Al Biomimetismo Usando Lenguas Electronicas Y Narices Para La Deteccion De Explosivos Y Agentes Nerviosos/ https://dx.doi.org/10.1016/j.jfoodeng.2012.06.003 urn:issn:0260-8774 http://hdl.handle.net/10251/75476 doi:10.1016/j.jfoodeng.2012.06.003 http://rightsstatements.org/vocab/InC/1.0/ info:eu-repo/semantics/closedAccess 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 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion 2012 ftunivpvalencia https://doi.org/10.1016/j.jfoodeng.2012.06.003 2022-06-12T20:39:43Z [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 Article in Journal/Newspaper Salmo salar Politechnical University of Valencia: RiuNet Alfaro ENVELOPE(-60.967,-60.967,-64.200,-64.200) Segovia ENVELOPE(-62.350,-62.350,-64.683,-64.683) Journal of Food Engineering 113 2 210 216 |
institution |
Open Polar |
collection |
Politechnical University of Valencia: RiuNet |
op_collection_id |
ftunivpvalencia |
language |
English |
topic |
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 |
spellingShingle |
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 Fernández Segovia, Isabel Fuentes López, Ana Aliño Alfaro, Marta Masot Peris, Rafael Alcañiz Fillol, Miguel Barat Baviera, José Manuel Detection of frozen-thawed salmon (Salmo salar) by a rapid low-cost method |
topic_facet |
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 |
description |
[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 |
author2 |
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 |
author |
Fernández Segovia, Isabel Fuentes López, Ana Aliño Alfaro, Marta Masot Peris, Rafael Alcañiz Fillol, Miguel Barat Baviera, José Manuel |
author_facet |
Fernández Segovia, Isabel Fuentes López, Ana Aliño Alfaro, Marta Masot Peris, Rafael Alcañiz Fillol, Miguel Barat Baviera, José Manuel |
author_sort |
Fernández Segovia, Isabel |
title |
Detection of frozen-thawed salmon (Salmo salar) by a rapid low-cost method |
title_short |
Detection of frozen-thawed salmon (Salmo salar) by a rapid low-cost method |
title_full |
Detection of frozen-thawed salmon (Salmo salar) by a rapid low-cost method |
title_fullStr |
Detection of frozen-thawed salmon (Salmo salar) by a rapid low-cost method |
title_full_unstemmed |
Detection of frozen-thawed salmon (Salmo salar) by a rapid low-cost method |
title_sort |
detection of frozen-thawed salmon (salmo salar) by a rapid low-cost method |
publisher |
Elsevier |
publishDate |
2012 |
url |
http://hdl.handle.net/10251/75476 https://doi.org/10.1016/j.jfoodeng.2012.06.003 |
long_lat |
ENVELOPE(-60.967,-60.967,-64.200,-64.200) ENVELOPE(-62.350,-62.350,-64.683,-64.683) |
geographic |
Alfaro Segovia |
geographic_facet |
Alfaro Segovia |
genre |
Salmo salar |
genre_facet |
Salmo salar |
op_relation |
Journal of Food Engineering info:eu-repo/grantAgreement/GVA//GV%2F2011%2F098/ info:eu-repo/grantAgreement/MICINN//MAT2009-14564-C04-02/ES/Aproximacion Al Biomimetismo Usando Lenguas Electronicas Y Narices Para La Deteccion De Explosivos Y Agentes Nerviosos/ https://dx.doi.org/10.1016/j.jfoodeng.2012.06.003 urn:issn:0260-8774 http://hdl.handle.net/10251/75476 doi:10.1016/j.jfoodeng.2012.06.003 |
op_rights |
http://rightsstatements.org/vocab/InC/1.0/ info:eu-repo/semantics/closedAccess |
op_doi |
https://doi.org/10.1016/j.jfoodeng.2012.06.003 |
container_title |
Journal of Food Engineering |
container_volume |
113 |
container_issue |
2 |
container_start_page |
210 |
op_container_end_page |
216 |
_version_ |
1766182451817742336 |