Freshness Evaluation in Chub Mackerel (Scomber japonicus) Using Near-Infrared Spectroscopy Determination of the Cadaverine Content

We analyzed the volatile basic nitrogen content, pH, total viable cell count, and biogenic amine contents in chub mackerel (Scomber japonicus) stored at 5 and 25 degrees C to examine changes in freshness. Among the various parameters, we found the volatile basic nitrogen content had the highest correlation with cadaverine content (r(2) = 0.72 to 0.88). We also tried to measure cadaverine contents at different times during storage by using near-infrared (NIR) spectroscopy. However, because of the high water content in the fish, we could not obtain meaningful results. Next, we prepared samples for NIR spectroscopy by dilution with 0.1 N HCl, ultrafiltration (3 or 10 kDa) with a glass filter, and dehydration. The samples prepared with the 3-kDa filter had peaks in the NIR spectra between 1,379.3 and 1,388.9 nm, and those prepared with the 10-kDa filter had peaks in the spectra between 1,897.3 and 1,898.6 nm. The correlation coefficient (r2) between the NIR spectroscopy and high-performance liquid chromatography with cadaverine results was 0.98 to 0.99. We concluded that the biogenic amine content could be used to evaluate freshness in fish products, and that NIR measurements could be used to rapidly and accurately determine freshness.