Use of impedance spectroscopy for predicting freshness of sea bream (Sparus aurata)

Autores UPV
Año
Revista FOOD CONTROL

Abstract

In the present study, the use of a rapid portable system based on impedance spectroscopy to assess fish freshness has been tested. The evolution of different physical and chemical parameters (moisture, fat, pH and TVBN) and impedance measurements (modulus and phase at different frequencies) of six different batches of sea bream (Sparus aurata) were analysed. Impedance spectroscopy was able to classify raw matter into six groups according to composition differences, and also to classify those samples stored for a time of between 0 and 15 days into different groups according to degree of freshness. TVB-N is one of the most usual parameters to assess shelf life periods of fish samples; the coefficient of determination (R2) of 0.72 obtained in the Partial Least Squares regression for this parameter confirmed the potential application of the impedance spectroscopy for predicting sea bream freshness