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Development of quality evaluation sensor for fish freshness control based on KI value
Etsuo Watanabe1, Yasuko Tamada, Naoko Hamada-Sato
1Laboratory of Applied Microbiology, Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology, 5-7, Konan 4, Minato-ku, Tokyo 108-8477, Japan.
Biosensors & Bioelectronics
|August 4, 2005
Summary
A new sensor quickly assesses sashimi freshness by measuring color change. This method determines the remaining of validity (RDV) and correlates with the KI value, ensuring raw fish safety.
Area of Science:
- Food Science
- Biotechnology
- Analytical Chemistry
Background:
- Sashimi's global popularity necessitates reliable methods for assessing raw fish safety and quality.
- Current methods for determining fish freshness can be time-consuming or destructive.
Purpose of the Study:
- To develop a rapid, non-destructive sensor for evaluating sashimi freshness.
- To correlate sensor readings with established freshness indicators like the KI value and remaining of validity (RDV).
Main Methods:
- A sensor was developed using thiazole blue (MTT), hypoxanthine (Hx), and xanthine oxidase (XOD) in an ethanol-Tris-HCl buffer solution.
- The sensor's color change was monitored when stored with sashimi at various temperatures (5, -10, -20°C).
- Sensor-derived freshness was compared against KI values and previously defined RDV.
Main Results:
- The sensor demonstrated a clear color change correlating with sashimi freshness.
- A strong relationship was observed between the KI value and the RDV determined by the sensor.
- The sensor effectively indicated fish freshness based on storage temperature.
Conclusions:
- The developed sensor system provides a non-destructive method for assessing fish freshness.
- This technology can be used to determine the remaining of validity (RDV) of sashimi.
- The sensor offers a practical tool for ensuring the safety and quality of raw fish products.