Hi Listers,
Another "electrical device" we've used is the Bactometer. It works
particularly well for crustaceans (shrimp, crab, lobster, & crayfish) but
not too well for finfish. For details on the instrument and procedure see
our work cited below.
Wiese-Lehigh, P.L. and D.L. Marshall. 1993. Determination of seafood
freshness using impedance technology. In Food Flavor & Safety: Molecular
Analysis and Design. A.M. Spanier, H. Okai, and M. Tamura (Eds.). ACS
Symposium Series No. 528, American Chemical Society, Washington, D.C.,
Chapter 20, pp. 248-261.
Marshall, D.L. and P.L.W. Lehigh. 1993. Nobody's nose knows. CHEMTECH
23:38-42.
Marshall, D.L. and P.L.W. Lehigh. 1997. Comparison of impedance,
microbial, sensory, and pH methods to determine shrimp quality. Journal of
Aquatic Food Product Technology 6(2):17-31.
Cotton, L.N. and D.L. Marshall. 1998. Rapid impediometric method to
determine crustacean food freshness. In New Techniques in the Analysis of
Foods. M.H. Tunick, S.A. Palumbo, and P.M. Fratamico (Eds.). Plenum
Publishing Corp., New York, Chapter 13, pp. 147-160.
FWIW,
Doug
********************************************
Douglas L. Marshall, Ph.D.
Professor & Food Scientist
Department of Food Science & Technology
Mississippi State University
Box 9805
Mississippi State, MS 39762-9805 USA
Ph 662-325-8722
Fax 662-325-8728
http://www.msstate.edu/dept/fst/Homepage
********************************************
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On
Behalf Of Pamela Tom
Sent: Tuesday, June 27, 2000 9:29 AM
To: Seafood Internet
Cc: Avry.Nahmani@ca.com
Subject: Re: electronic device
From: Nicola Shepherd <N.Shepherd@marlab.ac.uk>
To: seafood@ucdavis.edu, "'fishinfo@guernsey.net'" <fishinfo@guernsey.net>
Subject: RE: electronic device
Date: Tue, 27 Jun 2000 10:05:08 +0100
Avry, I think you may be talking about the Torry Freshness meter
which uses the electrical properties of the skin to measure fish freshness
-the instrumental readings can be correlated with the stage of spoilage or
freshness as measured by some other means eg sensory, TVB.
The company who were ditributing the instruments are:
Distell, Unit 6, Old levenseat, Fauld House, West Lothian, Scotland
Tel 01501 770124
Nicky Shepherd
> From: Richard Lord[SMTP:fishinfo@guernsey.net]
> Reply To: fishinfo@guernsey.net
> Sent: 25 June 2000 11:27
> To: seafood@ucdavis.edu
> Subject: FW: electronic device
>
> This question seems more appropriate for this list. Please answer to
> Avry.Nahmani@ca.com or list and not to me.
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