Hi Steve,
We have published a few reports (see citations below) on the use of
impedance to determine freshness/spoilage of crustaceans. The objective
method is highly correlated with sensory and microbiological indices and is
very rapid.
The instrument used, a Bactometer, is available from biomerieux.
http://www.biomerieux-usa.com/industry/index.html
Regards,
Doug
********************************************
Douglas L. Marshall, Ph.D.
Professor, Mississippi State University
http://www.msstate.edu/dept/fst/Homepage
Contributing Editor, Food Microbiology
http://www.academicpress.com/foodmicro
Department of Food Science & Technology
Room 110 Herzer, Stone Blvd (courier)
Box 9805 (mail)
Mississippi State, MS 39762-9805 USA
Ph 1-662-325-8722
Fax 1-662-325-8728
********************************************
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.
Marshall, D.L. 1999. Rapid impedance methods for seafood. In Handbook for
Rapid Methods and Automation in Microbiology Workshop. D.Y.C. Fung (Ed.).
Kansas State University, Manhattan, KS, Section C, Chapter 11, pp. 109-121.
Marshall, D.L, D.N. Domma, and R.M. Grodner. 1999. A potential capacitance
detection and enumeration method for Vibrio cholerae and Vibrio vulnificus.
Journal of Aquatic Food Product Technology 8(1):5-19.
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On
Behalf Of Steve.Saunders@highlinerfoods.com
Sent: Tuesday, May 21, 2002 2:57 PM
To: Seafood research and extension information exchange
Subject: Measuring "Freshness"
Some organizations measure "freshness" of frozen fish fillets using TVBN.
This is the long standing chemistry method of measuring fish quality.
Besides sensory evaluation, are there any "better" or more modern ways of
measuring freshness?
Steve Saunders
High Liner Foods Inc. Box 910, Lunenburg NS B0J 2C0 Canada
Telephone 902-634-8811 Fax 902-634-4577
http://www.highlinerfoods.com
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