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© 2017. This work is licensed under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

Red sea bream (Pagrus major) scale fluorescence characteristics were identified as a potential rapid and non-destructive means for assessing the fish’s freshness. To investigate this, live red sea breams were purchased, slaughtered, and prior to measurement, stored at 22 ± 2 °C for 27 h. During subsequent storage, the K value of the dorsal meat—as a standard freshness indicator—along with front-face fluorescence spectra of representative dorsal scales, were measured simultaneously at 3 h intervals. Two major fluorescent peaks, A and B, were identified with excitation and emission wavelength pairs of 280/310 nm and 340/420 nm, which were mainly contributed to by tyrosine and collagen, respectively. Subsequent analysis showed that the fluorescence intensity ratio of peak B to A (IB/IA) increased linearly during storage (R2 = 0.95) and is proposed as a potential non-destructive index of fish freshness. Thus, our results suggest that the fluorescence characteristics of fish scales can be used to assess fish carcass freshness during storage.

Details

Title
Monitoring Red Sea Bream Scale Fluorescence as a Freshness Indicator
Author
Liao, Qiuhong; Suzuki, Tetsuhito; Kohno Yasushi; Dimas Firmanda Al Riza; Kuramoto, Makoto; Kondo, Naoshi
Publication year
2017
Publication date
Sep 2017
Publisher
MDPI AG
e-ISSN
24103888
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2124629196
Copyright
© 2017. This work is licensed under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.