利用电势传感器对真鲷（Sparus aurata）进行鲜度监测。

Freshness monitoring of sea bream (Sparus aurata) with a potentiometric sensor.

机构信息

Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain.

Instituto de Química Molecular Aplicada Departamento de Ingeniería Electrónica, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain.

出版信息

Food Chem. 2008 May 15;108(2):681-8. doi: 10.1016/j.foodchem.2007.10.034. Epub 2007 Oct 17.

DOI:10.1016/j.foodchem.2007.10.034

PMID:26059148

Abstract

Freshness in one of the main quality attributes for fish commercialization and consumption. The traditional method for fish freshness evaluation is sensory analysis. However, instrumental methods such as electrical, texture and colour measurements, image analysis, VIS spectroscopy and electronic noses have been widely studied as objective alternatives. Each of these methods has advantages and disadvantages, but none of them can be universally proposed for defining and measuring fish freshness. This work evaluated the correlation of potentiometric measurements, obtained with gold and silver electrodes, with physicochemical, microbiological and biochemical analyses of sea bream stored under refrigeration. Results showed a strong correlation of the potentiometric measurements with the determined changes in fish, and an important correlation with the K1 index, dependent on the nucleoside degradation, which is used as a good indicator of post-mortem time and freshness.

摘要

新鲜度是鱼类商业化和消费的主要质量属性之一。传统的鱼类新鲜度评估方法是感官分析。然而，电、质地和颜色测量、图像分析、可见光谱和电子鼻等仪器方法已被广泛研究作为客观替代品。这些方法中的每一种都有其优点和缺点，但没有一种方法可以普遍用于定义和测量鱼类的新鲜度。本工作评估了金和银电极的电位测量与冷藏保存的真鲷鱼的理化、微生物和生化分析之间的相关性。结果表明，电位测量与鱼体内确定的变化之间具有很强的相关性，并且与 K1 指数（取决于核苷的降解）具有重要的相关性，该指数可用作死后时间和新鲜度的良好指标。