Fisheries Science

, Volume 84, Issue 6, pp 1099–1108 | Cite as

A convenient and nondestructive method using bio-impedance analysis to determine fish freshness during ice storage

  • Pengxiang Yuan
  • Yao Wang
  • Riho Miyazaki
  • Jia Liang
  • Katsuya Hirasaka
  • Katsuyasu TachibanaEmail author
  • Shigeto Taniyama
Original Article Food Science and Technology


Fish freshness can be assessed through K values, but this method has a number of limitations, including a complex procedure and destructive sampling. With the aim to develop a convenient method of assessing fish freshness, we measured the changes in K values (up to 40%) and bio-impedance (Z value; frequency 2, 5, 20, 50, 100 kHz) of ordinary muscle in fish of eight marine species, all caught in the East China Sea, during ice storage and examined their relationships. The results indicated that the K value in all fishes increased linearly with storage time, while their Z value decreased only after 24 h of storage. Moreover, after 24 h of storage and at K values of < 40%, impedance ratios at 2–100 kHz (C value, C = Z2 kHz/Z100 kHz) were significantly correlated (p  < 0.05) with both storage time and K values in all fishes. These findings suggest that the bio-impedance ratio effectively reflects the change in ATP-related compounds of fish and that a convenient, nondestructive method using the C value can be used instead of the complicated K value measurement to assess the freshness of marine fishes after 24 h of ice storage.


Freshness Different frequency impedance Impedance ratio K value 



This research was funded by the Agriculture, Forestry and Fisheries Research Council, Ministry of Agriculture, Forestry and Fisheries (Research and development projects for application in promoting new policy of Agriculture Forestry and Fisheries, ID: 10101878). We thank Professor Cyril Glenn Perez Satuito, Nagasaki University, for reviewing this manuscript. We also thank the help provided by the China Scholarship Council to PY.


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Copyright information

© Japanese Society of Fisheries Science 2018

Authors and Affiliations

  • Pengxiang Yuan
    • 1
  • Yao Wang
    • 1
  • Riho Miyazaki
    • 2
  • Jia Liang
    • 3
  • Katsuya Hirasaka
    • 1
  • Katsuyasu Tachibana
    • 1
    Email author
  • Shigeto Taniyama
    • 1
  1. 1.Graduate School of Fisheries and Environmental SciencesNagasaki UniversityNagasakiJapan
  2. 2.Department of Food DieteticsHigashi Chikushi Junior CollegeKitakyushuJapan
  3. 3.School of Food Science and PharmaceuticsZhejiang Ocean UniversityZhoushanPeople’s Republic of China

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