Potential of fluorescence fingerprints for fish meat authentication: Differences in freshness evaluation in white and dark meat at frozen state.

As dark meat has a faster deterioration rate and its unintentional mixing occurs during processing, it is crucial to know the status and freshness indicators of dark meat to ensure fishery product quality. In this method, fluorescence fingerprints (FFs) was applied as a rapid and noninvasive quality authentication method to determine differences between white and dark meat in the evaluation of freshness indicators at frozen state. Spotted mackerel (Scomber australasicus) fish chunks with different postmortem conditions (0-40 h ice stored) were obtained and frozen.

Rapid noninvasive monitoring of freshness variation in frozen shrimp using multidimensional fluorescence imaging coupled with chemometrics.

Shrimp is one of the most delicious and popular food commodities worldwide due to its exceptional taste and characteristics. Freshness is considered as a key factor for shrimp consumers because freshness has a significant relationship with taste and shelf-life of shrimp. However, post-mortem metabolism of shrimp differs from that of fish as they are highly susceptible to post-harvest quality loss, and it is hard to distinguish the freshness variation of shrimp at frozen state instantly.

Changes in quality properties and tissue histology of lightly salted tuna meat subjected to multiple freeze-thaw cycles.

The influence of various freeze-thaw cycles on the physicochemical and histological properties of lightly salted tuna meat was studied. Enhanced water-holding capacity and springiness were obtained in the salted samples even after repeated freezing-thawing, which was ascribed to the modifications in tissue microstructure, ice crystal morphology, and protein properties. Intracellular and spherical ice crystals were observed in the salted meat, rather than the extracellular and large ice columns in the unsalted counterparts.

Expeditious prediction of post-mortem changes in frozen fish meat using three-dimensional fluorescence fingerprints.

The present study was conducted to characterize fluorophores in the fish body using three-dimensional fluorescence fingerprints (3D-FFs) and to utilize these 3D-FFs obtained from frozen horse mackerel (Trachurus japonicus) fillets to predict early post-mortem changes. Alive fish were sacrificed instantly, preserved in ice until 2 days, and then filleted, vacuum packed, and frozen. Subsequently, 3D-FFs of the frozen fillets were acquired using F-7000 aided with a fiber probe.

Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing.

The effects of salting and subsequent freezing on the physicochemical and histological properties of frozen-thawed tuna meat were investigated. Salting facilitated the microstructural recovery as indicated by the decrease or disappearance of intracellular holes. The yield of the 0.

Freshness estimation of intact frozen fish using fluorescence spectroscopy and chemometrics of excitation-emission matrix.

The current study attempted to provide a convenient, non-invasive and time-saving method to estimate the freshness of intact horse mackerel (Trachurus japonicus) fish in a frozen state using autofluorescence spectroscopy in tandem with multivariate analysis of fluorescence excitation-emission matrices (EEM). The extracted fluorescence data from different freshness conditions were pretreated, masked and reorganized to resolve fish fluorescence spectra from overlapping signals and scattering profiles for detecting and characterizing freshness changes. The real freshness values of the examined fish samples were then traditionally determined by the hard chemical analysis using the high performance liquid chromatography (HPLC) method and expressed as K-values.