The Experts below are selected from a list of 23457 Experts worldwide ranked by ideXlab platform
Jose M Barat - One of the best experts on this subject based on the ideXlab platform.
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use of impedance spectroscopy for predicting Freshness of sea bream sparus aurata
Food Control, 2014Co-Authors: Edgar Perezesteve, Ana Fuentes, Raul Grau, Isabel Fernandezsegovia, Rafael Masot, Miguel Alcaniz, Jose M BaratAbstract:Abstract In the present study, the use of a rapid portable system based on impedance spectroscopy to assess fish Freshness has been tested. The evolution of different physical and chemical parameters (moisture, fat, pH and TVBN) and impedance measurements (modulus and phase at different frequencies) of six different batches of sea bream (Sparus aurata) were analysed. Impedance spectroscopy was able to classify raw matter into six groups according to composition differences, and also to classify those samples stored for a time of between 0 and 15 days into different groups according to degree of Freshness. TVB-N is one of the most usual parameters to assess shelf life periods of fish samples; the coefficient of determination (R2) of 0.72 obtained in the Partial Least Squares regression for this parameter confirmed the potential application of the impedance spectroscopy for predicting sea bream Freshness.
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nondestructive assessment of Freshness in packaged sliced chicken breasts using sw nir spectroscopy
Food Research International, 2011Co-Authors: Raul Grau, Ana Fuentes, Antonio Sanchez, Joel Giron, Eugenio Iborra, Jose M BaratAbstract:Abstract A technique was developed to predict the Freshness of packaged sliced chicken breast employing a nondestructive visible and short-wavelength near-infrared (SW-NIR) spectroscopy method. Spectra were recorded at 0, 7 and 14 days using a camera, spectral filter (400–1000 nm) and a halogen flood lighting system which were developed and calibrated for the purpose. Physicochemical, biochemical and microbiological properties such as moisture (xw), water activity (aw), pH, total volatile basic nitrogen (TVB-N), ATP breakdown compounds (K1 values) and mesophilic bacteria (cfu g− 1) were determined to predict Freshness degradation. The spectra obtained were related to the storage time of the samples. The best wavelengths for modeling Freshness were 413, 426, 449, 460, 473, 480, 499, 638, 942, 946, 967, 970 and 982 nm. A linear correlation was found between the visible and SW-NIR spectroscopy and parameters such as microbiological counts, K1 and T-VBN indexes.
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Freshness monitoring of sea bream sparus aurata with a potentiometric sensor
Food Chemistry, 2008Co-Authors: Jose M Barat, Eduardo Garciabreijo, Ramon Martinezmanez, Fidel Toldra, Luis Gil, Mconcepcion Aristoy, Juan SotoAbstract: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.
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fish Freshness analysis using metallic potentiometric electrodes
Sensors and Actuators B-chemical, 2008Co-Authors: Jose M Barat, E Llobet, Eduardo Garciabreijo, Javier Ibanez, Ramon Martinezmanez, Juan Soto, J Brezmes, Concepcion M Aristoy, Fidel ToldraAbstract:Abstract One of the fields where the idea of developing artificial electronic mammalian sense devices might be widely applied is in food analysis. In this field, one very complex attribute yet of great importance is that of Freshness. For instance, Freshness is one of the most significant parameters of fish quality in most markets. The state of fish Freshness can be assessed by various indicators but most of them are costly, time-consuming and lack of aptness for in situ or on site monitoring. This makes that the development of simple and undemanding systems for the evaluation of fish Freshness is still an unresolved goal. Based on this demand, we focused our attention on the use of unselective sensors for the potential development of low-cost and easy-to-use devices for the estimation of Freshness. After a preliminary study with a number of different electrodes, simple Au and Ag wires were used for the analysis of the evolution of sea (Sparus aurata) bream fish stored throughout time. PCA and neuronal network analyses showed that it is possible to determine the post-mortem time elapsed in minced gilthead sea bream using simple potentiometric measurements, suggesting that this method could be used for the analysis and evaluation of fish Freshness. In order to somehow validate the potentiometric protocol for Freshness assessment, the method has been compared with the determination of fish Freshness based on the analysis of the concentration of certain bio-molecules as a function of time after the death of the fish. Among different possibilities the K1 index that simultaneously measures the variation in the ATP metabolites inosine 5′-phosphate (IMP), inosine (Ino) and hypoxanthine (Hx) was used. A remarkable correlation has been found between the K1 index determined during 7 days and the potentials of the Au and Ag electrodes.
Simone De Carvalho Balian - One of the best experts on this subject based on the ideXlab platform.
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avaliacao critica de dois metodos para determinacao da qualidade da pescada macrodon ancylodon bloch schneider 1801 analise descritiva quantitativa e teste de aceitabilidade
Revista de Educação Continuada em Medicina Veterinária e Zootecnia do CRMV-SP, 2016Co-Authors: Naassom Almeida Souza Ribeiro, Euro De Barros Couto, Simone De Carvalho BalianAbstract:Seafood is the generic term that includes fish, crustaceans, mollusks, amphibians, aquatic reptiles, aquatic mammals used as food for human beings. According to the Food and Agricultural Organization the fish and fish derivatives trade is at the forefront of the food safety issue. This is the most internationally traded commodity. Any seafood quality impairment generates losses to all participants in the production chain: part of the production tends to be dumped, the final price becomes less competitive in relation to other sources of animal protein, moreover, in terms of safety, the probability of biological and chemical hazards transmission to consumers through the seafood increases. Right after its capture, the fish should be put on ice, on the boat, in order to preserve it. The necessity to improve food products provided the development and improvement of sensory analysis, which was able to assess the characteristics identified by human senses. In relation to seafood, the sensory analysis is used as a routine technique for inspections in seafood warehouses and seafood processing industries. It is the most used resource for assesses the Freshness degree of aquatic products during the marketing process. According to the considerations above, the present study aims to explore the relevance of sensory attributes in fish Freshness assessment hake Macrodon ancylodon (BLOCH & SCHNEIDER, 1801), using Quantitative Descriptive Analysis and the Test Acceptability and from that on, to, identifying favorable and limiting factors for the use of these resources in product assessment hake in marketing. The results of this study showed that: 1) to evaluate the Freshness of fish depends obligatorily sensory nature of skills and the professional responsible for this activity requires training and recurrent training; 2) the best exponents attributes in evaluating the Freshness of hake Macrodon ancylodon (BLOCH & SCHNEIDER, 1801) by Quantitative Descriptive Analysis (QDA) were “color of the gills”; “Characteristic odor”; “Putrid odor”; and “overall evaluation of Freshness”; 3) the Acceptability Test (TA) parameter B2 “how much you liked the product’s aroma” proved to be better explainer in Freshness assessment.
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avaliacao critica de dois metodos para determinacao da qualidade da pescada macrodon ancylodon bloch schneider 1801 analise descritiva quantitativa e teste de aceitabilidade
Revista de Educação Continuada em Medicina Veterinária e Zootecnia do CRMV-SP, 2016Co-Authors: Naassom Almeida Souza Ribeiro, Euro De Barros Couto, Simone De Carvalho BalianAbstract:Seafood is the generic term that includes fish, crustaceans, mollusks, amphibians, aquatic reptiles, aquatic mammals used as food for human beings. According to the Food and Agricultural Organization the fish and fish derivatives trade is at the forefront of the food safety issue. This is the most internationally traded commodity. Any seafood quality impairment generates losses to all participants in the production chain: part of the production tends to be dumped, the final price becomes less competitive in relation to other sources of animal protein, moreover, in terms of safety, the probability of biological and chemical hazards transmission to consumers through the seafood increases. Right after its capture, the fish should be put on ice, on the boat, in order to preserve it. The necessity to improve food products provided the development and improvement of sensory analysis, which was able to assess the characteristics identified by human senses. In relation to seafood, the sensory analysis is used as a routine technique for inspections in seafood warehouses and seafood processing industries. It is the most used resource for assesses the Freshness degree of aquatic products during the marketing process. According to the considerations above, the present study aims to explore the relevance of sensory attributes in fish Freshness assessment hake Macrodon ancylodon (BLOCH & SCHNEIDER, 1801), using Quantitative Descriptive Analysis and the Test Acceptability and from that on, to, identifying favorable and limiting factors for the use of these resources in product assessment hake in marketing. The results of this study showed that: 1) to evaluate the Freshness of fish depends obligatorily sensory nature of skills and the professional responsible for this activity requires training and recurrent training; 2) the best exponents attributes in evaluating the Freshness of hake Macrodon ancylodon (BLOCH & SCHNEIDER, 1801) by Quantitative Descriptive Analysis (QDA) were “color of the gills”; “Characteristic odor”; “Putrid odor”; and “overall evaluation of Freshness”; 3) the Acceptability Test (TA) parameter B2 “how much you liked the product’s aroma” proved to be better explainer in Freshness assessment.
Naassom Almeida Souza Ribeiro - One of the best experts on this subject based on the ideXlab platform.
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avaliacao critica de dois metodos para determinacao da qualidade da pescada macrodon ancylodon bloch schneider 1801 analise descritiva quantitativa e teste de aceitabilidade
Revista de Educação Continuada em Medicina Veterinária e Zootecnia do CRMV-SP, 2016Co-Authors: Naassom Almeida Souza Ribeiro, Euro De Barros Couto, Simone De Carvalho BalianAbstract:Seafood is the generic term that includes fish, crustaceans, mollusks, amphibians, aquatic reptiles, aquatic mammals used as food for human beings. According to the Food and Agricultural Organization the fish and fish derivatives trade is at the forefront of the food safety issue. This is the most internationally traded commodity. Any seafood quality impairment generates losses to all participants in the production chain: part of the production tends to be dumped, the final price becomes less competitive in relation to other sources of animal protein, moreover, in terms of safety, the probability of biological and chemical hazards transmission to consumers through the seafood increases. Right after its capture, the fish should be put on ice, on the boat, in order to preserve it. The necessity to improve food products provided the development and improvement of sensory analysis, which was able to assess the characteristics identified by human senses. In relation to seafood, the sensory analysis is used as a routine technique for inspections in seafood warehouses and seafood processing industries. It is the most used resource for assesses the Freshness degree of aquatic products during the marketing process. According to the considerations above, the present study aims to explore the relevance of sensory attributes in fish Freshness assessment hake Macrodon ancylodon (BLOCH & SCHNEIDER, 1801), using Quantitative Descriptive Analysis and the Test Acceptability and from that on, to, identifying favorable and limiting factors for the use of these resources in product assessment hake in marketing. The results of this study showed that: 1) to evaluate the Freshness of fish depends obligatorily sensory nature of skills and the professional responsible for this activity requires training and recurrent training; 2) the best exponents attributes in evaluating the Freshness of hake Macrodon ancylodon (BLOCH & SCHNEIDER, 1801) by Quantitative Descriptive Analysis (QDA) were “color of the gills”; “Characteristic odor”; “Putrid odor”; and “overall evaluation of Freshness”; 3) the Acceptability Test (TA) parameter B2 “how much you liked the product’s aroma” proved to be better explainer in Freshness assessment.
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avaliacao critica de dois metodos para determinacao da qualidade da pescada macrodon ancylodon bloch schneider 1801 analise descritiva quantitativa e teste de aceitabilidade
Revista de Educação Continuada em Medicina Veterinária e Zootecnia do CRMV-SP, 2016Co-Authors: Naassom Almeida Souza Ribeiro, Euro De Barros Couto, Simone De Carvalho BalianAbstract:Seafood is the generic term that includes fish, crustaceans, mollusks, amphibians, aquatic reptiles, aquatic mammals used as food for human beings. According to the Food and Agricultural Organization the fish and fish derivatives trade is at the forefront of the food safety issue. This is the most internationally traded commodity. Any seafood quality impairment generates losses to all participants in the production chain: part of the production tends to be dumped, the final price becomes less competitive in relation to other sources of animal protein, moreover, in terms of safety, the probability of biological and chemical hazards transmission to consumers through the seafood increases. Right after its capture, the fish should be put on ice, on the boat, in order to preserve it. The necessity to improve food products provided the development and improvement of sensory analysis, which was able to assess the characteristics identified by human senses. In relation to seafood, the sensory analysis is used as a routine technique for inspections in seafood warehouses and seafood processing industries. It is the most used resource for assesses the Freshness degree of aquatic products during the marketing process. According to the considerations above, the present study aims to explore the relevance of sensory attributes in fish Freshness assessment hake Macrodon ancylodon (BLOCH & SCHNEIDER, 1801), using Quantitative Descriptive Analysis and the Test Acceptability and from that on, to, identifying favorable and limiting factors for the use of these resources in product assessment hake in marketing. The results of this study showed that: 1) to evaluate the Freshness of fish depends obligatorily sensory nature of skills and the professional responsible for this activity requires training and recurrent training; 2) the best exponents attributes in evaluating the Freshness of hake Macrodon ancylodon (BLOCH & SCHNEIDER, 1801) by Quantitative Descriptive Analysis (QDA) were “color of the gills”; “Characteristic odor”; “Putrid odor”; and “overall evaluation of Freshness”; 3) the Acceptability Test (TA) parameter B2 “how much you liked the product’s aroma” proved to be better explainer in Freshness assessment.
Juan Soto - One of the best experts on this subject based on the ideXlab platform.
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Freshness monitoring of sea bream sparus aurata with a potentiometric sensor
Food Chemistry, 2008Co-Authors: Jose M Barat, Eduardo Garciabreijo, Ramon Martinezmanez, Fidel Toldra, Luis Gil, Mconcepcion Aristoy, Juan SotoAbstract: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.
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fish Freshness analysis using metallic potentiometric electrodes
Sensors and Actuators B-chemical, 2008Co-Authors: Jose M Barat, E Llobet, Eduardo Garciabreijo, Javier Ibanez, Ramon Martinezmanez, Juan Soto, J Brezmes, Concepcion M Aristoy, Fidel ToldraAbstract:Abstract One of the fields where the idea of developing artificial electronic mammalian sense devices might be widely applied is in food analysis. In this field, one very complex attribute yet of great importance is that of Freshness. For instance, Freshness is one of the most significant parameters of fish quality in most markets. The state of fish Freshness can be assessed by various indicators but most of them are costly, time-consuming and lack of aptness for in situ or on site monitoring. This makes that the development of simple and undemanding systems for the evaluation of fish Freshness is still an unresolved goal. Based on this demand, we focused our attention on the use of unselective sensors for the potential development of low-cost and easy-to-use devices for the estimation of Freshness. After a preliminary study with a number of different electrodes, simple Au and Ag wires were used for the analysis of the evolution of sea (Sparus aurata) bream fish stored throughout time. PCA and neuronal network analyses showed that it is possible to determine the post-mortem time elapsed in minced gilthead sea bream using simple potentiometric measurements, suggesting that this method could be used for the analysis and evaluation of fish Freshness. In order to somehow validate the potentiometric protocol for Freshness assessment, the method has been compared with the determination of fish Freshness based on the analysis of the concentration of certain bio-molecules as a function of time after the death of the fish. Among different possibilities the K1 index that simultaneously measures the variation in the ATP metabolites inosine 5′-phosphate (IMP), inosine (Ino) and hypoxanthine (Hx) was used. A remarkable correlation has been found between the K1 index determined during 7 days and the potentials of the Au and Ag electrodes.
E Llobet - One of the best experts on this subject based on the ideXlab platform.
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an electronic nose system based on a micro machined gas sensor array to assess the Freshness of sardines
Sensors and Actuators B-chemical, 2009Co-Authors: El N Barbri, Benachir Bouchikhi, Xavier Correig, J Mirhisse, Radu Ionescu, El N Bari, E LlobetAbstract:Abstract An electronic nose system based on a four-element, integrated, micro-machined, metal oxide gas sensor array is used to assess, in an objective manner, the evolutionary stages of Freshness in sardine samples stored up to 1-week at 4 °C. The sensors developed were based on tin oxide doped with Pt or Pd or Bi, and on tungsten oxide doped with Au. The selection of the gas sensitive materials was based on a previous identification and quantification of characteristic compounds found in the headspace of sardines determined by solid phase micro-extraction gas chromatography coupled to mass spectrometry. Principal component analysis performed on the responses of the sensor array revealed that sardine samples could be classified in three Freshness states. This was in good agreement with the results of a microbiological analysis. A support vector machine-based classifier reached a 100% success rate in the identification of sardine Freshness. The stability of the electronic nose classification ability was assessed by correctly classifying measurement databases gathered 1-month apart. By building and validating quantitative partial least squares models, which employed as input data the gas sensor responses, it was possible to predict with good accuracy the total viable counts (TVC) of aerobic bacteria present in sardine samples. For the validation dataset, the correlation coefficient between actual and predicted TVC was 0.91, which indicates that the electronic nose system developed is a simple and rapid technique for evaluating sardine Freshness.
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application of a portable electronic nose system to assess the Freshness of moroccan sardines
Materials Science and Engineering: C, 2008Co-Authors: El N Barbri, Xavier Correig, E Llobet, El N Bari, Benachir BouchikhiAbstract:In this paper, we propose the investigation and the realisation of an electronic nose system able to evaluate fish Freshness in real-time, under the constraints of being suitable for miniaturization and portability. Six tin oxide based Taguchi gas sensors are used to analyse sardine samples stored at 4 °C. A dedicated real-time data acquisition system based on a microcontroller and portable computer have been designed and constructed for this application. Principal component analysis (PCA) and support vector machines (SVMs) results show that the system is able to assess the Freshness of sardines stored at 4 °C.
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fish Freshness analysis using metallic potentiometric electrodes
Sensors and Actuators B-chemical, 2008Co-Authors: Jose M Barat, E Llobet, Eduardo Garciabreijo, Javier Ibanez, Ramon Martinezmanez, Juan Soto, J Brezmes, Concepcion M Aristoy, Fidel ToldraAbstract:Abstract One of the fields where the idea of developing artificial electronic mammalian sense devices might be widely applied is in food analysis. In this field, one very complex attribute yet of great importance is that of Freshness. For instance, Freshness is one of the most significant parameters of fish quality in most markets. The state of fish Freshness can be assessed by various indicators but most of them are costly, time-consuming and lack of aptness for in situ or on site monitoring. This makes that the development of simple and undemanding systems for the evaluation of fish Freshness is still an unresolved goal. Based on this demand, we focused our attention on the use of unselective sensors for the potential development of low-cost and easy-to-use devices for the estimation of Freshness. After a preliminary study with a number of different electrodes, simple Au and Ag wires were used for the analysis of the evolution of sea (Sparus aurata) bream fish stored throughout time. PCA and neuronal network analyses showed that it is possible to determine the post-mortem time elapsed in minced gilthead sea bream using simple potentiometric measurements, suggesting that this method could be used for the analysis and evaluation of fish Freshness. In order to somehow validate the potentiometric protocol for Freshness assessment, the method has been compared with the determination of fish Freshness based on the analysis of the concentration of certain bio-molecules as a function of time after the death of the fish. Among different possibilities the K1 index that simultaneously measures the variation in the ATP metabolites inosine 5′-phosphate (IMP), inosine (Ino) and hypoxanthine (Hx) was used. A remarkable correlation has been found between the K1 index determined during 7 days and the potentials of the Au and Ag electrodes.
