Fibreoptic fluorescence spectroscopy for monitoring fish freshness

被引：1

作者：

Wu, Chi-Wu ^{[1
]}

Hsiao, Tzu-Chien ^{[1
,2
]}

Chu, Shou-Chia ^{[1
]}

Hu, Hung-Hsi ^{[3
]}

Chen, Jyh-Cheng ^{[4
]}

机构：

[1] Natl Chiao Tung Univ, Inst Biomed Engn, Hsinchu 300, Taiwan

[2] Natl Chiao Tung Univ, Dept Comp Sci, Hsinchu 300, Taiwan

[3] Natl Penghu Univ Sci & Technol, Dept Food Sci, Magong 880, Penghu, Taiwan

[4] Natl Yang Ming Univ, Dept Biomed Imaging & Radiol Sci, Taipei 112, Taiwan

来源：

OPTICAL BIOPSY X | 2012年 / 8220卷

关键词：

Fresh fish; fluorescence; spectroscopy; collagen; FROZEN-THAWED FISH; STORAGE; SYSTEM; MUSCLE; COD;

D O I：

10.1117/12.910072

中图分类号：

O43 [光学];

学科分类号：

070207 ; 0803 ;

摘要：

In this study, a portable Y-type fibreoptic fluorescence spectroscopy measurement system was used to evaluate the freshness of eight cobias (Rachycentron canadum). The results showed that the ratio of fluorescent intensity, which F-480 nm/Fexci+50 nm was belong with the range of collagen type I and type V characteristic spectra, was positive correlated to the frozen time by hours. It was a strong approach to be a potential index for differentiating the fish freshness during delivery process. Besides, the different pattern results of dorsum and abdomen were shown in this study. In further, fibreoptic fluorescence spectroscopy could be a way not only to measure and quantify the freshness of different fish body but also to verify the level of taste.

引用

页数：6

共 50 条

[21] Mid-infrared spectroscopy as a new tool for the evaluation of fish freshness
Karoui, Romdhane
Lefur, Bruno
Grondin, Christel
Thomas, Emilie
Demeulemester, Claude
De Baerdemaeker, Josse
Guillard, Anne-Sophie
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2007, 42 (01): : 57 - 64
[22] LED-induced Fluorescence Spectroscopy Technique for Milk Freshness Detection
Ding, Wanrong
Gao, Fei
Yan, Chunsheng
2016 15TH INTERNATIONAL CONFERENCE ON OPTICAL COMMUNICATIONS AND NETWORKS (ICOCN), 2016,
[23] Smart packaging containing red poppy anthocyanins for fish freshness monitoring
Milad Tavassoli
Arezou Khezerlou
Milad Bakhshizadeh
Alireza Ebrahimi
Reza Abedi-Firoozjah
Mahmood Alizadeh-Sani
Esmaeil Mohammadian
Ali Ehsani
Mohammad Hashemi
Journal of Food Measurement and Characterization, 2024, 18 : 3054 - 3068
[24] Inkjet-printed gradient colorimetric indicators for monitoring fish freshness
Luo, Xiaoyu
Ho, Ivan
Brankovan, Stevan
Lim, Loong-Tak
FOOD PACKAGING AND SHELF LIFE, 2021, 29
[25] Colorimetric and fluorescent probe assisted by smartphone app for monitoring fish freshness
Sun, Xiaofei
Jiang, Xin
Zhao, Xinyi
Wang, Zengdong
Yuan, Jie
Li, Yang
Li, Xuepeng
Li, Jianrong
Tang, Lijun
Zhong, Keli
FOOD CHEMISTRY, 2025, 473
[26] Smart packaging containing red poppy anthocyanins for fish freshness monitoring
Tavassoli, Milad
Khezerlou, Arezou
Bakhshizadeh, Milad
Ebrahimi, Alireza
Abedi-Firoozjah, Reza
Alizadeh-Sani, Mahmood
Mohammadian, Esmaeil
Ehsani, Ali
Hashemi, Mohammad
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2024, 18 (04) : 3054 - 3068
[27] Fish freshness sensor
Hammond, J
Mlsna, T
Smith, D
Fruhberger, B
INTERNAL STANDARDIZATION AND CALIBRATION ARCHITECTURES FOR CHEMICAL SENSORS, 1999, 3856 : 88 - 96
[28] Development of a rapid method based on front-face fluorescence spectroscopy for the monitoring of egg freshness: 2—evolution of egg yolk
Romdhane Karoui
Bart Kemps
Flip Bamelis
Bart De Ketelaere
Kristof Merten
Robert Schoonheydt
Eddy Decuypere
Josse De Baerdemaeker
European Food Research and Technology, 2006, 223 : 180 - 188
[29] Evaluation of freshness in freshwater fish based on near infrared reflectance spectroscopy and chemometrics
Zhou, Jiaojiao
Wu, Xiaoyang
Chen, Zhou
You, Juan
Xiong, Shanbai
LWT-FOOD SCIENCE AND TECHNOLOGY, 2019, 106 : 145 - 150
[30] A sensitive fluorescence-visualized sensor based on an InP/ZnS quantum dots-sodium rhodizonate system for monitoring fish freshness
Zhang, Jiaran
Wang, Yizhong
Xu, Zeyu
Shi, Ce
Yang, Xinting
Food Chemistry, 2022, 384

← 1 2 3 4 5 →