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Barat JM, Gil L, García-Breijo E, et al. Freshness monitoring of sea bream (Sparus aurata) with a potentiometric sensor. Food Chem. 2007;108(2):681-8doi: 10.1016/j.foodchem.2007.10.034.
Barat, J. M., Gil, L., García-Breijo, E., Aristoy, M. C., Toldrá, F., Martínez-Máñez, R., & Soto, J. (2008). Freshness monitoring of sea bream (Sparus aurata) with a potentiometric sensor. Food chemistry, 108(2), 681-8. https://doi.org/10.1016/j.foodchem.2007.10.034
Barat, José M, et al. "Freshness monitoring of sea bream (Sparus aurata) with a potentiometric sensor." Food chemistry vol. 108,2 (2008): 681-8. doi: https://doi.org/10.1016/j.foodchem.2007.10.034
Barat JM, Gil L, García-Breijo E, Aristoy MC, Toldrá F, Martínez-Máñez R, Soto J. Freshness monitoring of sea bream (Sparus aurata) with a potentiometric sensor. Food Chem. 2008 May 15;108(2):681-8. doi: 10.1016/j.foodchem.2007.10.034. Epub 2007 Oct 17. PMID: 26059148.
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Food Chem. 2008 May 15;108(2):681-8. doi: 10.1016/j.foodchem.2007.10.034. Epub 2007 Oct 17.

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

Food chemistry

José M Barat, Luís Gil, Eduardo García-Breijo, M-Concepción Aristoy, Fidel Toldrá, Ramón Martínez-Máñez, Juan Soto

Affiliations

  1. Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain. Electronic address: [email protected].
  2. Instituto de Química Molecular Aplicada Departamento de Ingeniería Electrónica, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain.
  3. Instituto de Agroquímica y Tecnología de Alimentos (CSIC), 46100 Burjassot, Valencia, Spain.
  4. Instituto de Química Molecular Aplicada, Departamento de Química, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain.

PMID: 26059148 DOI: 10.1016/j.foodchem.2007.10.034

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.

Copyright © 2007 Elsevier Ltd. All rights reserved.

Keywords: Fish; Fish quality; Freshness; Potentiometric method

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