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Detection of frozen-thawed salmon (Salmo salar) by a rapid low-cost method

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Detection of frozen-thawed salmon (Salmo salar) by a rapid low-cost method

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dc.contributor.author Fernández Segovia, Isabel es_ES
dc.contributor.author Fuentes López, Ana es_ES
dc.contributor.author Aliño Alfaro, Marta es_ES
dc.contributor.author Masot Peris, Rafael es_ES
dc.contributor.author Alcañiz Fillol, Miguel es_ES
dc.contributor.author Barat Baviera, José Manuel es_ES
dc.date.accessioned 2016-12-20T13:47:57Z
dc.date.available 2016-12-20T13:47:57Z
dc.date.issued 2012-11
dc.identifier.issn 0260-8774
dc.identifier.uri http://hdl.handle.net/10251/75476
dc.description.abstract [EN] Abstract The aim of this study was to evaluate a rapid low-cost system based on impedance spectroscopy as an alternative method to differentiate between fresh and frozen-thawed salmon. Samples of fresh salmon and others submitted to freezing at −18 °C or to 2 freezing cycles, kept in frozen storage for different times, were analysed. In general, no significant differences in moisture, total volatile basic nitrogen, pH, texture parameters, K1 value, or microbial counts between the different samples were observed. This revealed that the freezing process, storage time or number of freezing cycles did not affect the physico-chemical parameters of fish samples, except for water holding capacity, which was significantly lower in all frozen samples compared with fresh salmon. The results showed that impedance spectroscopy was unable to differentiate between different storage times under frozen conditions; however, this technique could be a useful tool to detect fish submitted to freezing process. Highlights ► Impedance spectroscopy was employed to differentiate fresh and frozen-thawed salmon. ► Freezing, storage time or number of cycles only affected water holding capacity. ► Impedance spectroscopy was unable to discriminate storage time under frozen conditions. ► Impedance spectroscopy could be a useful to detect fish submitted to freezing process. es_ES
dc.description.sponsorship The authors gratefully acknowledge that the experiment reported here was financially supported by the Generalitat Valenciana (GV/2011/098) and by the Spanish Government (MAT2009-14564-C04-02). A. Fuentes would like to thank the Campus de Excelencia Internacional at the Universitat Politecnica de Valencia for its support. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Generalitat Valenciana GV/2011/098 es_ES
dc.relation info:eu-repo/grantAgreement/MICINN//MAT2009-14564-C04-02/ES/Aproximacion Al Biomimetismo Usando Lenguas Electronicas Y Narices Para La Deteccion De Explosivos Y Agentes Nerviosos/ es_ES
dc.relation Campus de Excelencia Internacional at the Universitat Politecnica de Valencia es_ES
dc.relation.ispartof Journal of Food Engineering es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Freezing es_ES
dc.subject Impedance spectroscopy es_ES
dc.subject Microbial counts es_ES
dc.subject Physico-chemical parameters es_ES
dc.subject Salmon es_ES
dc.subject Alternative methods es_ES
dc.subject Basic nitrogen es_ES
dc.subject Freezing cycles es_ES
dc.subject Freezing process es_ES
dc.subject Frozen sample es_ES
dc.subject Frozen storage es_ES
dc.subject Low-cost systems es_ES
dc.subject Microbial count es_ES
dc.subject Physicochemical parameters es_ES
dc.subject Salmo salar es_ES
dc.subject Storage time es_ES
dc.subject Water holding capacity es_ES
dc.subject Fish es_ES
dc.subject Thawing es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.subject.classification TECNOLOGIA ELECTRONICA es_ES
dc.title Detection of frozen-thawed salmon (Salmo salar) by a rapid low-cost method es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.jfoodeng.2012.06.003
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería del Diseño - Escola Tècnica Superior d'Enginyeria del Disseny es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Fernández Segovia, I.; Fuentes López, A.; Aliño Alfaro, M.; Masot Peris, R.; Alcañiz Fillol, M.; Barat Baviera, JM. (2012). Detection of frozen-thawed salmon (Salmo salar) by a rapid low-cost method. Journal of Food Engineering. 113(2):210-216. https://doi.org/10.1016/j.jfoodeng.2012.06.003 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1016/j.jfoodeng.2012.06.003 es_ES
dc.description.upvformatpinicio 210 es_ES
dc.description.upvformatpfin 216 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 113 es_ES
dc.description.issue 2 es_ES
dc.relation.senia 231546 es_ES
dc.contributor.funder Ministerio de Ciencia e Innovación es_ES


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