Bioelectrical impedance analysis of frozen sea bass (Dicentrarchus labrax)

Journal of Food Engineering

Volumn 88, Issue 2, 2008, Pages 263-271

  Vidaček, Sanja ^a   Medić, Helga ^a   Botka Petrak, Karmen ^b   Nežak, Jadranko ^c   Petrak, Tomislav ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b UNIVERSITY OF ZAGREB   (Croatia)

^c Improm Production of Food Products   (Croatia)

Author keywords

Bioelectrical impedance analysis; DA; Fish; Freezing; PCA

Indexed keywords

BIOELECTRIC POTENTIALS; DISCRIMINANT ANALYSIS; ELECTRIC IMPEDANCE; FREEZING; PRINCIPAL COMPONENT ANALYSIS;

BIOELECTRICAL IMPEDANCE ANALYSIS; CHEMICAL VARIABLES; FREEZING CYCLES;

FISH;

DICENTRARCHUS LABRAX; HELIOTHIS ZEA VIRUS 1; SERRANIDAE;

EID: 42649085022     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.02.010     Document Type: Article

References (23)

1. Ahmed J., Ramaswamy H.S., and Raghavan G.S.V. Dielectric properties of soybean isolate dispersions as a function of concentration, temperature and pH. LWT-Food Science and Technology (2007) 10.1016/j.lwt.2007.01.01
2. Bircan C., and Barringer S.A. Determination of protein denaturation of muscle foods using dielectric properties. Journal of Food Science 67 (2002) 202-205
3. Chen Y.C., and Pan B.S. Morphological changes in tilapia muscle following freezing by air-blast and liquid nitrogen methods. International Journal of Food Science Technology 32 2 (1997) 159-168
4. Cutting C.L. The influence of freezing practice on the quality of meat and fish. Journal of Australian Institute of Refrigeration, Air Conditioning & Heating 31 2 (1977) 25-28 37-41
5. Damez J.L., Clerjon S., Abouelkaram S., and Lepetit J. Dielectrical behaviour of beef meat in the 1-1500 kHz region: simulation with Fricke/Cole-Cole model. Meat Science (2007) 10.1016/jmeatsci.2007.04.028
6. Foster K.R., and Schwann H.P. Dielectrical properties of tissues and biological materials - a critical review. Critical Reviews in Biomedical Engineering 17 (1989) 25-104
7. Grau R., and Hamm R. A method for measuring the water binding of muscle. Naturwissenschaft 6 (1953) 36
8. Grimnes S., and Martinsen O.G. Bioimpedance and Bioelectricity Basics (2000), Academic Press, New York
9. Hennings C. The "Interelectron Fish Tester V" - a new electronic method and device for the rapid measurement of the degree of freshness of "wet" fish. In: Kreutzer R. (Ed). The Technology of Fish Utilization (1964), Fishing News Ltd., London 154-157
10. Hurling R., and McArthur H. Thawing, refreezing and frozen storage effects on muscle functionality and sensory attributes of frozen cod (Gadus morhua). Journal of Food Science 61 (1996) 1289-1296
11. Jørgensen B.M. Multivariate spectrometric methods for determining quality attributes. In: Bremner H.A. (Ed). Safety and Quality Issues in Fish Processing (2001), Woodhead Publishing Limited, Cambridge 379-406
12. Karoui R., Thomas E., and Dufour E. Utilisation of a rapid technique based on front-face fluorescence spectroscopy for differentiating between fresh and frozen-thawed fish fillets. Food Research International 39 (2006) 349-355
13. Kent M., Knochel R., Daschner F., Schimmer O., Tejada M., Huidobro A., Nunes L., Batista I., and Martins A. Determination of the quality of frozen hake using its microwave dielectric properties. International Journal of Food Science & Technology 40 (2005) 55-65
14. Kent M., Oehlenschlager J., Mierke-Klemeyer S., Knochel R., Dascher F., and Schimmer O. Estimation of the quality of frozen cod using a new instrumental method. European Food Research & Technology 219 (2004) 540-544
15. Martinsen O.G., Grimnes S., and Mirtaheri P. Non-invasive measurements of post-mortem changes of haddock muscle - a pilot study. Journal of Food Engineering 43 (2000) 189-192
16. Olafsdottir G., Di Natale C., Nesvadba P., Careche M., Oehlenschläger J., Tryggvadóttir S.V., Schubring R., Kroeger M., Heia K., Esaiassen M., Macagnano A., and Jorgensen B.M. Multisensor for fish quality determination. Trends in Food Science & Technology 15 2 (2004) 86-93
17. Pan B.S., and Yeh W.T. Biochemical and morphological changes in grass shrimp (Penaeus monodon) following freezing by air blast and liquid nitrogen methods. Journal of Food Biochemistry 17 3 (1993) 147-160
18. Pliquett U., Altmann M., Pliquett F., and Schöberlein L. Py - a parameter for meat quality. Meat Science 65 (2003) 1429-1437
19. Schubring R. Double freezing of fillets and minces prepared from saithe and haddock: influence on selected sensory and physical attributes. Annales Societatis Scientiarium Faeroensis Supplementum 28 (2000) 169-179
20. Thiemig F., and Oelker P. Weiterentwicklung der gaping - Bestimmungsmethode für unzubereitete Gefrierfischerzeugnisse (Improvement of the gaping method for raw frozen fish products). Fleischwirtschaft 79 (1999) 82-85
21. Thomas B.J., Ward L.C., and Cornish B.H. Bioimpedance spectrometry in the determination of body water compartments: accuracy and clinical significance. Applied Radiation and Isotopes 49 (1998) 447-455
22. Yu T.H., Liu J., and Zhou Y.X. Using electrical impedance detection to evaluate the viability of biomaterials subject to freezing or thermal injury. Analytical and Bioanalytical Chemistry 378 (2004) 1793-1800
23. Yu T.H., Zhou Y.X., and Liu J. Dynamic low-frequency electrical impedance of biological materials subject to freezing and its implementation in cryosurgical monitoring. International Journal of Thermophysics 24 2 (2003) 513-531