Quality Differences in Frozen Mackerel According to Thawing Method: Potential Classification via Hyperspectral...

Area of Science:

• Food Science
• Agricultural Science
• Sensory Science

Background:

• Freeze-thaw cycles critically affect seafood quality and safety.
• Thawing methods significantly influence the shelf-life and sensory attributes of aquatic products.
• Objective quality assessment tools are crucial for the seafood industry.

Purpose of the Study:

• To compare the impact of room temperature (RT) and running water (WT) thawing on frozen mackerel quality.
• To evaluate the efficacy of hyperspectral imaging (HSI) in classifying these thawing methods.
• To identify spectral markers for quality assessment in mackerel.

Main Methods:

• Mackerel were thawed using RT and WT methods, then stored at 5 °C for 21 days.
• Physicochemical (pH, TVB-N), textural, and microbiological (TVC) analyses were performed.
• Hyperspectral imaging was employed to develop a classification model for thawing methods.

Main Results:

• RT thawing delayed changes in pH, TVB-N, and TVC by 1-2 days compared to WT.
• Texture profile analysis corroborated RT's superior quality preservation.
• HSI achieved high accuracy (Rc² = 0.9547) in classifying thawing methods up to 3 days post-thaw, with key wavelengths at 1100, 1200, and 1400 nm.

Conclusions:

• Room temperature thawing demonstrates a potential advantage in maintaining initial mackerel quality.
• Hyperspectral imaging is a promising non-destructive technology for differentiating thawing methods and assessing seafood quality.
• HSI can detect subtle quality variations missed by traditional methods, aiding process control in the seafood industry.