Advertisement

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 Tachibana
  • Shigeto Taniyama
Original Article Food Science and Technology

Abstract

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.

Keywords

Freshness Different frequency impedance Impedance ratio K value 

Notes

Acknowledgements

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.

References

  1. Barat JM, Gil L, García-Breijo E, Aristoy MC, Toldrá F, Martínez-Máñez R, Soto J (2008) Freshness monitoring of sea bream (Sparus aurata) with a potentiometric sensor. Food Chem 108:681–688CrossRefGoogle Scholar
  2. Bozler E, Cole KS (1935) Electric impedance and phase angle of muscle in rigor. J Cell Physiol 6:229–241CrossRefGoogle Scholar
  3. Ćurić T, Marušić Radovčić N, Janči T, Lacković I, Vidaček S (2017) Salt and moisture content determination of fish by bioelectrical impedance and a needle-type multi-electrode array. Int J Food Prop 20:2477–2486CrossRefGoogle Scholar
  4. Ehira S, Uchiyama H (1987) Determination of fish freshness using the K value and comments on some other biochemical changes in relation to freshness. In: Kramer DE, Liston J (eds) Seafood quality determination. Elsevier Science Publishers, Amsterdam, pp 185–207Google Scholar
  5. Haus WO, Hartman KJ, Jacobs JM, Harrell RM (2017) Development of striped bass relative condition models with bioelectrical impedance analysis and associated temperature corrections. Trans Am Fish Soc 146:917–926CrossRefGoogle Scholar
  6. Jason AC, Richards J (1975) The development of an electronic fish freshness meter. J Phys E: Sci Instrum 8:826–830CrossRefGoogle Scholar
  7. Kani Y, Sakaguchi A, Murata Y, Murata M (2013) Investigation of a simple extraction method for ATP and its related compounds from the muscle of horse mackerel (Trachurus japonicas). J Fish Tech 5:135–139 (in Japanese with English abstract)Google Scholar
  8. Kato K, Sakaguchi M, Ooi Y, Maruo S, Toyoda K (2000a) Measurement of the freshness of fish by impedance spectroscopy (Part 1): electrical characteristics of fish and selection of high frequency freshness indices. J Jpn Soc Agric Mach 62:76–83 (in Japanese with English abstract)Google Scholar
  9. Kato K, Sakaguchi M, Ooi Y, Maruo S, Toyoda K (2000b) Measurement of the freshness of fish by impedance spectroscopy (Part 2): variation of high frequency freshness indices and estimation of ice storage time. J Jpn Soc Agric Mach 62:59–69 (in Japanese with English abstract)Google Scholar
  10. Kim J, Murata M, Sakaguchi M (1987) A method for the differentiation of frozen-thawed from unfrozen fish fillets by a combination of Torrymeter readings and K values. Nippon Suisan Gakkaishi 53:159–164CrossRefGoogle Scholar
  11. Kubo K, Matsumoto Y, Kuwahara K, Okabe S, Taniyama S, Tachibana K, Murata M (2016) Nondestructive determination of fat content in yellowtail and horse mackerel by impedance analysis. Nippon Suisan Gakkaishi 82:743–752 (in Japanese with English abstract)CrossRefGoogle Scholar
  12. Lee KH, Tsuchimoto M, Onishi T, Wu ZH, Jabarsyah A, Misima T, Tachibana K (1998) Differences in progress of rigor mortis between cultured red sea bream and cultured Japanese flounder. Fish Sci 64:309–313CrossRefGoogle Scholar
  13. Luong J, Male K, Huynh M (1991) Applications of polarography for assessment of fish freshness. J Food Sci 56:335–337CrossRefGoogle Scholar
  14. Martinsen ØG, Grimnes S, Mirtaheri P (2000) Non-invasive measurements of post-mortem changes in dielectric properties of haddock muscle-a pilot study. J Food Eng 43:189–192CrossRefGoogle Scholar
  15. Olafsdottir G, Martinsdóttir E, Oehlenschläger J, Dalgaard P, Jensen B, Undeland I, Mackie I, Henehan G, Nielsen J, Nilsen H (1997) Methods to evaluate fish freshness in research and industry. Trends Food Sci Tech 8:258–265CrossRefGoogle Scholar
  16. Pivarnik L, Kazantzis D, Karakoltsidis P, Constantinides S, Jhaveri S, Rand A Jr (1990) Freshness assessment of six New England fish species using the torrymeter. J Food Sci 55:79–82CrossRefGoogle Scholar
  17. Pliquett U, Altmann M, Pliquett F, Schöberlein L (2003) Py—a parameter for meat quality. Meat Sci 65:1429–1437CrossRefGoogle Scholar
  18. Saito T (1958) A new method for estimating freshness of fish. Bull Jpn Soc Sci Fish 24:749–750CrossRefGoogle Scholar
  19. Sakaguchi M, Murata M, Kim J (1989) The effects of repeated freeze-thaw cycles on Torrymeter readings of carp fillets. Bull Jpn Soc Sci Fish 55:1665CrossRefGoogle Scholar
  20. Schäfer M, Schlegel C, Kirlum HJ, Gersing E, Gebhard M (1998) Monitoring of damage to skeletal muscle tissues caused by ischemia. Bioelectrochem Bioenerg 45:151–155CrossRefGoogle Scholar
  21. Tsuchimoto M, Misima T, Utsugi T, Kitajima S, Yada S, Yasuda M (1985) Method of quantitative analysis of ATP related compounds on the rough sea: method of high-performance liquid chromatography using reversed-phase column. Bull Jpn Soc Sci Fish 51:1363–1369CrossRefGoogle Scholar
  22. Tsuchimoto M, Yamaga T, Lee KH, Wu Z, Misima T, Tachibana K (1998) The influence of Ca2+ concentration around myofibrillar Mg2+-ATPase on the speed and pattern of rigor mortis in fish species or cultured and wild fish. Fish Sci 64:148–154CrossRefGoogle Scholar
  23. Uchiyama H, Ehira S (1970) The current studies on the freshness of fish with special reference to nucleic acids and their related compounds. Nippon Suisan Gakkaishi 36:977–992CrossRefGoogle Scholar
  24. Uchiyama H, Suzuki T, Ehira S, Noguchi E (1966) Studies on relation between freshness and biochemical changes of fish muscle during ice storage. Nippon Suisan Gakkaishi 32:280–285CrossRefGoogle Scholar
  25. Vidaček S, Medić H, Botka-Petrak K, Nežak J, Petrak T (2008) Bioelectrical impedance analysis of frozen sea bass (Dicentrarchus labrax). J Food Eng 88:263–271CrossRefGoogle Scholar
  26. Watabe S, Ushio H, Iwamoto M, Kamal M, Ioka H, Hashimoto K (1989) Rigor-Mortis progress of sardine and mackerel in association with ATP degradation and lactate accumulation. Nippon Suisan Gakkaishi 55:1833–1839CrossRefGoogle Scholar
  27. Yu T, Liu J, Zhou Y (2004) Using electrical impedance detection to evaluate the viability of biomaterials subject to freezing or thermal injury. Anal Bioanal Chem 378:1793–1800CrossRefGoogle Scholar
  28. Zhang L, Shen H, Luo Y (2010) Study on the electric conduction properties of fresh and frozen-thawed grass carp (Ctenopharyngodon idellus) and tilapia (Oreochromis niloticus). Int J Food Sci Tech 45:2560–2564CrossRefGoogle Scholar
  29. Zhu S, Luo Y, Hong H, Feng L, Shen H (2013) Correlation between electrical conductivity of the gutted fish body and the quality of bighead carp (Aristichthys nobilis) heads stored at 0 and 3 °C. Food Bioprocess Tech 6:3068–3075CrossRefGoogle Scholar

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
  • 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

Personalised recommendations