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Related Concept Videos

Testing Water Quality01:14

Testing Water Quality

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When the quality of water for concrete preparation is uncertain, its impact on the setting time of cement and compressive strength of mortar is assessed by comparison with de-ionized or distilled water benchmarks. American Society for Testing and Materials (ASTM) C1602 requires the setting times to be within 90 minutes of the control, British Standard (BS) 3146:1980 allows a 30-minute variance in the initial setting, while British Standards European Norm (BS EN) 1008 specifies initial setting...
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Fish Quality Index Method: Principles, weaknesses, validation, and alternatives-A review.

Yago A A Bernardo1,2, Denes K A Rosario2,3, Isabella F Delgado1

  • 1Post Graduate Program in Sanitary Surveillance, National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, Brazil.

Comprehensive Reviews in Food Science and Food Safety
|December 18, 2020
PubMed
Summary

Evaluating fish freshness is crucial for safety and reducing waste. This review highlights limitations of the traditional Quality Index Method (QIM) and explores advanced, objective techniques for better fish quality control.

Keywords:
Freshness StateHealth SurveillanceQuality Index MethodSeafoodSensory Analysis

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Area of Science:

  • Food Science
  • Analytical Chemistry
  • Sensory Science

Background:

  • Fish is a highly nutritious food source with increasing global production and consumption.
  • Efficient and objective methods for evaluating fish freshness are vital for quality assurance, consumer safety, and minimizing food loss.
  • Current sensory evaluation methods like the Quality Index Method (QIM) have limitations, including subjectivity and variability due to factors like assessor experience and storage conditions.

Purpose of the Study:

  • To critically analyze the weaknesses of the traditional Quality Index Method (QIM) for fish freshness assessment.
  • To introduce and discuss novel, rapid, non-destructive, and objective methodologies for evaluating fish quality.
  • To explore the potential of emerging technologies in improving fish quality control.

Main Methods:

  • Review of existing literature on fish quality assessment methods.
  • Analysis of the limitations inherent in sensory-based methods like QIM.
  • Exploration of advanced analytical techniques including electronic noses, electronic tongues, machine vision, colorimetric sensors, proteomics, and mitochondrial analysis.

Main Results:

  • The Quality Index Method (QIM) is subjective and can be inconsistent due to variations in protocol, sampling, species, storage, and assessor expertise.
  • QIM may not always align with microbial and chemical analyses of fish spoilage.
  • Novel technologies offer promising alternatives for objective, rapid, and non-destructive fish freshness evaluation.

Conclusions:

  • Novel methodologies provide a viable and potentially superior alternative to traditional sensory methods for fish quality assessment.
  • The adoption and understanding of these advanced techniques can significantly enhance the effectiveness of fish quality control systems.
  • Further integration of these technologies is recommended for robust and reliable fish freshness evaluation.