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Sensing Technology for Fish Freshness and Safety: A Review
Leonardo Franceschelli1, Annachiara Berardinelli2,3, Sihem Dabbou3
1Department of Electrical, Electronic and Information Engineering, Guglielmo Marconi-University of Bologna, Via Dell'Università, 50, 47521 Cesena, Italy.
Sensors (Basel, Switzerland)
|March 6, 2021
Summary
Standard fish freshness tests are destructive and time-consuming. Novel non-invasive techniques, like biosensors and spectroscopy, offer rapid, accurate fish quality assessment with minimal sample preparation.
Area of Science:
- Food Science
- Analytical Chemistry
- Sensory Science
Background:
- Traditional fish freshness assessment relies on destructive, costly, and time-intensive chemical and physical analyses.
- These conventional methods necessitate expert operators and are unsuitable for real-time quality control.
Purpose of the Study:
- To review and highlight advancements in non-invasive and non-destructive instrumental techniques for fish freshness evaluation.
- To emphasize the advantages of novel methods over traditional analytical approaches.
Main Methods:
- Exploration of emerging technologies including biosensors, electronic-sensors (e-sensors), and spectroscopic methods.
- Analysis of scientific literature reporting the application of these novel techniques in food quality assessment.
Main Results:
- Non-invasive techniques provide comprehensive data from a single test, enabling efficient on-line or at-line process control.
- These advanced methods often require minimal sample preparation and avoid sample destruction.
Conclusions:
- Novel instrumental techniques offer significant improvements for fish freshness assessment compared to standard methods.
- Biosensors, e-sensors, and spectroscopy represent a promising future for rapid, non-destructive quality control in the fish industry.
