Ocean color measured from satellites provides daily global, synoptic views of spectral waterleaving reflectances that can be used to generate estimates of marine inherent optical properties (IOPs). These reflectances, namely the ratio of spectral upwelled radiances to spectral downwelled irradiances, describe the light exiting a water mass that defines its color. IOPs are the spectral absorption and scattering characteristics of ocean water and its dissolved and particulate constituents. Because of their dependence on the concentration and composition of marine constituents, IOPs can be used to describe the contents of the upper ocean mixed layer. This information is critical to further our scientific understanding of biogeochemical oceanic processes, such as organic carbon production and export, phytoplankton dynamics, and responses to climatic disturbances. Given their importance, the international ocean color community has invested significant effort in improving the quality of satellite-derived IOP products, both regionally and globally. Recognizing the current influx of data products into the community and the need to improve current algorithms in anticipation of new satellite instruments (e.g., the global, hyperspectral spectroradiometer of the NASA Plankton, Aerosol, Cloud, ocean Ecosystem (PACE) mission), we present a synopsis of the current state of the art in the retrieval of these core optical properties. Contemporary approaches for obtaining IOPs from satellite ocean color are reviewed and, for clarity, separated based their inversion methodology or the type of IOPs sought. Summaries of known uncertainties associated with each approach are provided, as well as common performance metrics used to evaluate them. We discuss current knowledge gaps and make recommendations for future investment for upcoming missions whose instrument characteristics diverge sufficiently from heritage and existing sensors to warrant reassessing current approaches.
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http://dx.doi.org/10.1016/j.pocean.2018.01.001 | DOI Listing |
Food Chem
December 2024
Shandong Provincial Key Laboratory of Biochemical Engineering, College of Biological Engineering, Qingdao University of Science and Technology, Qingdao 266042, China. Electronic address:
This study aimed to explore the relationship between hypoxanthine (Hx) levels and freshness indicators in three kinds of fish samples during storage for 7 days at 4 °C to determine the Hx levels indicating freshness. The total volatile basic nitrogen (TVBN) was tested using the semi-micro Kjeldahl method, and Hx level and K value were measured using high-performance liquid chromatography (HPLC). During storage, Hx levels, TVBN, and K values increased, and distinct patterns were observed between Hx and TVBN in three fish samples.
View Article and Find Full Text PDFMar Environ Res
December 2024
Institute of Ocean Research, Peking University, Beijing 100871, China; College of Urban and Environmental Sciences, Peking University, Beijing 100871, China. Electronic address:
As the intersection of river, sea, and land, river deltas are hotspots for the accumulation of microplastics (MPs). This study investigated the abundance and characteristics of MPs in surface sediments from shoreline area of the Yellow River Delta in northern China, elucidated their sources, and assessed their risk. The MPs isolated from sediment samples were detected and characterized using optical microscopy and micro-Fourier transform infrared spectroscopy (μ-FTIR).
View Article and Find Full Text PDFBiosensors (Basel)
December 2024
International Research Center for Food and Health, Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai Engineering Research Center of Aquatic-Product Process & Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Accurate methods for assessing food freshness through colorimetric pH response play a critical role in determining food spoilage and ensuring food quality standards. This study introduces a novel unlabeled DNA sequence, poly-dA, designed to exploit the colorimetric properties of both the single strand and the fold-back A-motif structure in conjunction with gold nanoparticles (AuNPs) under varying pH conditions. When exposed to storage temperatures of 4 °C and 25 °C, the color variations in the AuNP solution, influenced by pH level changes in mutton and sea bass samples' different storage periods, are easily discernible to the naked eye within a minute.
View Article and Find Full Text PDFFried pork rind, a processed pork by-product, is popular as a snack globally, prized for its distinctive flavor and crisp texture achieved through frying. Although various studies have examined processing factors such as thickness, moisture content, and brine concentration, there is a scarcity of research addressing the effect of frying temperature on the quality of fried pork rinds. In the present study, the effects of varying hot air drying times (12, 18, and 24 h at 50°C), traditional deep-fat frying temperatures (180°C, 195°C, and 210°C), and frying durations (3, 4, and 5 min) on the oil content, moisture content, breaking force, color, puffing ratio, and microstructural appearance of pork rinds were evaluated.
View Article and Find Full Text PDFFood Chem
December 2024
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, PR China. Electronic address:
Electrospun nanofiber films exhibited significant potential as food freshness indicators (FFI) due to their structural advantages. Herein, a novel electrospinning film based on wheat gluten (WG), gelatin, and anthocyanins was fabricated to detect the freshness of shrimp. Compared with pure WG, an adjusted ratio of the WG to gelatin (W16E9, 16:9) improved physicochemical properties, reducing viscosity from 3.
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