A rapid non-destructive method for fish quality control by determination of smell intensity

Journal of the Science of Food and Agriculture

Volumn 83, Issue 6, 2003, Pages 580-585

  Gelman, A ^a   Drabkin, V ^a   Glatman, L ^a  

^a KIMRON VETERINARY INSTITUTE   (Israel)

Author keywords

'Cosmos' instrument; Fish quality control; Smell intensity

Indexed keywords

FOOD QUALITY;

BAIRDIELLA CHRYSOURA; CYPRINUS CARPIO; SALMONIDAE; TILAPIA;

EID: 0037996680     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1389     Document Type: Article

References (29)

1. Morrissey MT, The new millennium. J Aquat Food Prod Technol 9:1-3 (2000).
2. Olafsdottir G, Martinsdottir E, Oehlenschlager J, Dalgaard P, Jensen B, Undeland I, Mackie IM, Henehan G, Nielsen J and Nilsen H, Methods to evaluate fish freshness in research and industry. Trends Food Sci Technol 8:258-265 (1997).
3. Bremner HA and Sakaguchi M, A critical look at whether 'freshness' can be determined. J Aquat Food Prod Technol 9(3):5-25 (2000).
4. Haggin J, Faster, smaller integrated sensors in offering for process control. Chem Eng News 62:7-13 (1984).
5. Josephson DB, Lindsay RC and Olafsdottir G, Measurement of volatile aroma constituents as a means for following sensory deterioration of fresh fish and fishery products, in Seafood Quality Determination, Ed by Kramer DE and Liston J. Elsevier, New York, pp 29-47 (1987).
6. Conte ED, Shen CY, Miller DW and Perschbacher PW, Microwave distillation-solid phase absorbent trapping device for the determination of off-flavors, geosmin and methylisoborneol, in catfish tissue below their rejection levels. Anal Chem 68:2713-2716 (1996).
7. Shewan JM, MacIntosh RG, Tucker CG, and Ehrenberg ASC, The development of a numerical scoring system for the sensory assessment of the spoilage of wet white fish stored in ice. J Sci Food Agric 4:283-289 (1953).
8. Farber L, Chemical evaluation of odor intensity. Food Technol 3:300-304 (1949).
9. Olafsdottir G, Hognadottir A, Martinsdottir E and Jonsdottir H, Application of an electronic nose to predict total volatile bases in capelin (Mallotus villosus) for fishmeal production. J Agric Food Chem 48:2353-2359 (2000).
10. Korel F, Luzuriaga DA and Balaban MO, Quality evaluation of raw and cooked catfish (Ictalurus punctatus) using electronic nose and machine vision. J Aquat Food Prod Technol 10(1):3-18 (2001).
11. Gates KW and Miller TM, Fish storage and marketing studies with an electronic freshness tester (Torrymeter). UNC Sea Grant Advisory Service Timely Tips, Raleigh, NC (1977).
12. Constantinides SM and Jhaveri S, Fish freshness assessment for quality control - using the Torrymeter. Final report to the National Fisheries Institute, Arlington, VA (1979).
13. Hegen AR, Torrymeter reading versus subjective evaluations of five Gulf Coast finfish, in Proceedings of the Sixth Annual Tropical and Subtropical Fisheries Technological Conference of the Americas. Nickelson R. Texas A&M University, College Station, TX, pp 66-69 (1981).
14. Pivarnik LF, Kazantzis D, Karakoltsidis PA, Constantidies S, Jhaveri SN and Rand AG Jr, Freshness assessment of six New England fish species using the Torrymeter. J Food Sci 55:279-280 (1990).
15. Lin D and Morrisey MT, Ice storage characteristics of northern squawfish (Ptychocheilus oregonensis). J Aquat Food Prod Technol 3:25-43 (1994).
16. Poulter NH and Nicolaides L, Quality changes in Bolivian freshwater fish species during storage in ice, in Spoilage of Tropical Fish and Product Development. FAO Fisheries Report No 17, Ed by Reilly A. FAO, Rome, pp 11-28 (1985).
17. Sakaguchi M and Koike A, A freshness assessment of fish fillets using the Torrymeter and K-value, in Quality Assurance in the Fish Industry, Ed by Huss HH, Jakobsen M and Liston J. Elsevier, Amsterdam, pp 333-338 (1992).
18. Lees A and Smith GL, Assessment of the freshness of fillets by the GR Torrymeter, in Advances in Fish Science and Technology, Ed by Connell JJ. Fishing News Books, Farnham, pp 400-405 (1980).
19. Gelman A, Pasteur R and Rave M, Quality changes and storage life of common carp (Cyprinus carpio) at different storage temperatures. J Sci Food Agric 52:231-247 (1990).
20. Gelman A, Glatman L, Drabkin V and Harpaz S, Effect of storage temperature on silver perch. J Food Protect 64:1584-1591 (2001).
21. Antonacopoulos N, Methodik der Bestimmung des fluechtigen Basen-Stickstoffs (TVB-N). Arb Inst Biochem Technol Bundesforschungsanst Fisch Hamb 5 (1992).
22. Borquez R, Espinosa M and Ormeno R, Effect of storage time and chemical preservatives on the total volatile basic nitrogen content in Chilean mackerel (Trachurus murphyi) prior to fish meal production. J Sci Food Agric 66:181-186 (1994).
23. Botta JR, Evaluation of Seafood Freshness Quality. VCH Publishers, New York, pp 9-33 (1995).
24. Connell JJ, Control of Fish Quality. Fishing News Books, Oxford, pp 138-146 (1990).
25. Potsompong S, Runglerdkriangkrai J and Supichayangure S, Handling of fresh seabass (Lates calcarifer). Asian Food J 6:19-23 (1991).
26. Oehlenschlaeger J, Die Gehalte an fiuechtigen Aminen und Trimethylaminoxid in fangfrischen Rotbarschen (Sebastes marinus und Sebastes mentella) aus verschiedenen Fanggebieten des Nordatlantiks. Arch Lebensmittelhyg 40:55-58 (1989).
27. Wang Z, Guo D, Feng Y, Zhang Z, Yuan G and Luo Z, Change of freshness for bighead at different temperatures. Shuichan Xuebao 17:113-119 (1993).
28. Rehbein H and Oehlenschlaeger J, Zur Bestimmung des TVBN Wertes: Chemische Grundlagen und Grenzen der Methode. Lebensmittelchem Gerichtl Chem 44:26-29 (1990).
29. Oehlenschlaeger J, Bewertung von Fische-und Verberbsindikatoren bei der Eislagerung von Schollen (Pleuronectes platessa). Info Fischwirtsch 42:94-102 (1995).