Quality Index Method for fish quality control: Understanding the applications, the appointed limits and the upcoming trends
TL;DR: Determination of the variability associated with assessors, product, and correct structure of datasets for statistical analysis, will improve the predictive power of the method, but it could lead to an increase in the method complexity that would drive it away from the industry's needs for fast and easily implemented methods.
Abstract: Background The Quality Index Method (QIM) is a widely used approach for fish sensory grading, based on a structured scaling for freshness measurements, providing information concerning the fish freshness status, as a prediction of the remaining shelf-life for specific species or products. However, its tendency to be used in an oversimplified way and other common misapplications could lead to discredit of a methodology with great potential. Scope and approach Review the principles of QIM methodology, discussing its concept, applications, and understand their limits, as a useful strategy to propose improvements, reinforce its predictive power and consequent acceptability. Key findings and conclusions: QIM methodology is based on a compromise between the number of fish samples necessary and the number of attributes, with sensory relevance in fish spoilage, that allows verifying if quality requirements are fulfilled. However, the assumptions inherent to the method, undermine the reliability of the shelf-life predictions. Determination of the variability associated with assessors, product, and correct structure of datasets for statistical analysis, will improve the predictive power of the method. However, it could lead to an increase in the method complexity that would drive it away from the industry's needs for fast and easily implemented methods.
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TL;DR: A comprehensive overview of fish quality indicators, novel sensors, and machine learning, critically analyzing research gaps in combination with fish quality prediction and pattern recognition is provided in this article , where current challenges are emphasized, and future perspectives are also discussed.
23 citations
02 Sep 2021
TL;DR: It is believed that interdisciplinary collaboration between researchers working with data analysis and spectroscopy, as well as industry and regulatory authorities would help to overcome the current shortcomings, holding the great promise of fluorescence Spectroscopy for fighting food fraud in the food industry.
Abstract: Substitution of frozen-thawed food products for fresh ones is a significant authenticity issue being extensively investigated over the past few years by various conventional methods, but little success has been achieved. Fluorescence spectroscopy is a sensitive and selective spectroscopic technique that has been widely applied recently to deal with various food quality and authenticity issues. The technique is based on the excitation of certain photosensitive components (known as fluorophores) to fluoresce in the UV and visible spectral ranges. Fluorescence spectroscopy can be performed to obtain simple classical two-dimensional fluorescence spectra (excitation/emission), synchronous or three-dimensional excitation–emission matrices (excitation/emission/fluorescence signal). The technique can be used in front-face or right-angle configurations and can be even combined with hyperspectral imaging, requiring the use of multivariate data analysis to extract useful information. In this review, we summarize the recent progress in applications of fluorescence spectroscopy to differentiate truly fresh foods from frozen-thawed products. The basics of the technique will be briefly presented and some relevant examples, focusing especially on fish and meat products, will be given. It is believed that interdisciplinary collaboration between researchers working with data analysis and spectroscopy, as well as industry and regulatory authorities would help to overcome the current shortcomings, holding the great promise of fluorescence spectroscopy for fighting food fraud in the food industry.
10 citations
TL;DR: Safety Analysis of Foods of Animal OriginSensory Analysis for Food and Beverage Quality ControlModifying Food TextureDescriptvie Sensory Analysis in PracticeGuidelines for Sensory analysis in Food Product Development and Quality ControlS Sensory Evaluation of Food nonfood Sensory Practices.
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7 citations
TL;DR: In this article , the principles and applications of emerging approaches for assessing fish freshness including visual indicators derived from intelligent packaging, active sensors, nuclear magnetic resonance (NMR) and optical spectroscopic techniques are summarized.
Abstract: Affected by micro-organisms and endogenous enzymes, fish are highly perishable during storage, processing and transportation. Efficient evaluation of fish freshness to ensure consumer safety and reduce raw material losses has received an increasing amount of attention. Several of the conventional freshness assessment techniques have plenty of shortcomings, such as being destructive, time-consuming and laborious. Recently, various sensors and spectroscopic techniques have shown great potential due to rapid analysis, low sample preparation and cost-effectiveness, and some methods are especially non-destructive and suitable for online or large-scale operations. Non-destructive techniques typically respond to characteristic substances produced by fish during spoilage without destroying the sample. In this review, we summarize, in detail, the principles and applications of emerging approaches for assessing fish freshness including visual indicators derived from intelligent packaging, active sensors, nuclear magnetic resonance (NMR) and optical spectroscopic techniques. Recent developments in emerging technologies have demonstrated their advantages in detecting fish freshness, but some challenges remain in popularization, optimizing sensor selectivity and sensitivity, and the development of algorithms and chemometrics in spectroscopic techniques.
6 citations
TL;DR: In this paper , the authors report chemical changes, specifically the nucleotides and free amino acids (FAAs) during refrigerated storage of live sea urchin Paracentrotus lividus (7 °C) and packed gonads (2 °C), and their respective contributions to overall taste.
2 citations
References
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TL;DR: This review aims at reviewing theory, implementation, advantages and disadvantages of the novel product profiling techniques developed in the last ten years, discussing recommendations for their application.
569 citations
Book•
10 Jan 1986
TL;DR: In this paper, the Binomial Test was used for sensitivity and preference testing in Chi-square Student's t Test and the one-factor completely randomized design with repeated measures.
Abstract: "Before you Begin. Averages, Ranges, and the Nature of Numbers Probablity, Sorting, and Arranging Normal (Gaussian) Distribution: z Tests The Binomial Test: Applications in Sensory Difference and Preference Testing Chi-Square Student's t Test Introduction to Analysis of Variance and the One-Factor Completely Randomized Design Multiple Comparisions Analysis of Variance: Two-Factor Design Without Interaction, Repeated Measures Analysis of Variance: Two-Factor Design with Interaction Analysis of Variance: Three- and Four-Factor Designs Fixed- and Random-Effects Model. Split-Plot Design. Correlation and Regression Additional Nonparametric Tests Appendix A: Proof That a(X -X)2 =a X2 - (a X)2 N Appendix B: Binomial Expansion Appendix C: Proof that SST = SSB+SSE Appendix D: A Note on Confidence Intervals Appendix E: Sensory Multiple-Difference Testing, Using the R= Index to Ascertain Degrees of Difference Appendix F: Do We Have the Wrong Tools? Appendix G: Statistical Tables "
520 citations
TL;DR: More efforts are required to understand the role of proximate composition of fish, post harvest histor y, environmental conditions, initial microbial load, t ype and nature of bacteria and their interaction in order to optimize the shelf-life of fish.
Abstract: Problem statement: Spoilage of food products is due to chemical, enzymatic or microbial activities One-fourth of the world’s food supply and 30% of landed fish are lost through microbial activity alone. With the ever growing world population and the need to store and transport the food from one place to another where it is needed, food preservation becomes necessary in order to increase its shelf life and maintain its nutritional value, texture and flavor. The freshness and quality of fish have always gained the attention by Food Regulatory Agencies and Food Processing Industry. Proper handling, pretreatment and preservation techniques can improve the quality fish and fish products and increase their shelf life. Methodology: Historically salting, drying, smoking, fermentation and canning were the methods to prevent fish spoilage and extend its shelf life. In response to consumer demand for texture, appearance and taste, new methods were developed including: Cooling, freezing and chemical preservation. A comprehensive review of the literature on the subject of fish spoilage and modern preservation techniques was carried out. Conclusion: Fish spoilage results from three basic mechanisms: Enzymatic autolysis, oxidation, microbial growth. Low temperature storage and chemical techniques for controlling water activity, enzymatic, oxidative and microbial spoilage are the most common in the industry today. A process involving the addition of an EDTA (1 mM)-TBHQ (0.02%) combination and ascorbic acid and storage at refrigerated temperatures (5°C) in darkness can be the most positive for controlling the spoilage of fish and fish product. The suggested process would address antimicrobial activity as well as destructive oxidation of the desired lipids and fats. However, more efforts are required to understand the role of proximate composition of fish, post harvest history, environmental conditions, initial microbial load, type and nature of bacteria and their interaction in order to optimize the shelf-life of fish.
473 citations
TL;DR: This review presents critically the analytical techniques which are used for authenticity assessment, explaining how and why they give plausible solutions, and discusses current limits and gaps, related to informatics needs for data analysis of large quantities.
Abstract: Food authentication is a rapidly growing field due to increasing public awareness concerning food quality and safety. This review presents critically the analytical techniques which are used for authenticity assessment, explaining how and why they give plausible solutions. Classification of different methodologies is based on authenticity indicators providing insight into future developments. Analytical breakthroughs and novel techniques that emerged recently are discussed, along with their applications on food authentication. We have discussed current limits and gaps, related to informatics needs for data analysis of large quantities. Reporting standards and reference database are elaborated indicating urgent needs for the progress of this field. A scientometric evaluation highlighted the research trends and emerging approaches of this evolving field. Popular analytical techniques are commented, while the potential of the field is depicted in the temporal evolution of the research output focusing on geographical distribution of research activity and preferred journals used for dissemination.
374 citations
01 Jan 2004
TL;DR: This chapter classifies six test methods for descriptive analysis, according to whether the results are qualitative or quantitative, and describes the QDA method, which emphasizes on the behavioral basis of the judgment process and combines with a rigorous approach to assess response reliability.
Abstract: Publisher Summary
This chapter deals with the descriptive analysis, which is the most sophisticated concept in the sensory analysis of products. Descriptive methods were designed to analyze products with a high degree of reliability and precision. Results from a descriptive analysis test provide complete sensory descriptions of an array of products, the basis for mapping product similarities and differences, and a basis for determining sensory attributes. The chapter classifies six test methods for descriptive analysis, according to whether the results are qualitative or quantitative. The test methods described in the chapter are: flavor profile, texture profile, quantitative descriptive analysis (QDA method), spectrum descriptive analysis, free-choice profiling, and diagnostic descriptive analysis. The development of the methodology has been traced from the use of a product expert through the more formal and rigorous approach applied in the QDA method. The QDA methodology emphasizes on the behavioral basis of the judgment process and combines with a rigorous approach to assess response reliability.
302 citations