Sensing Technology for Fish Freshness and Safety: A Review

Essential processing methods of hyperspectral images of agricultural and food products

(2020) Beibei Jia et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

A data-driven meat freshness monitoring and evaluation method using rapid centroid estimation and hidden Markov models

(2020) Taoping Liu et al.   SENSORS AND ACTUATORS B-CHEMICAL

Detection of fish fillet substitution and mislabeling using multimode hyperspectral imaging techniques

(2020) Jianwei Qin et al.   FOOD CONTROL

Fish freshness monitoring using UV-fluorescence imaging on Japanese dace (Tribolodon hakonensis) fisheye

(2020) Ken Abamba Omwange et al.   JOURNAL OF FOOD ENGINEERING

Real-time nondestructive monitoring of Common Carp Fish freshness using robust vision-based intelligent modeling approaches

(2019) Amin Taheri-Garavand et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Rapid and Nondestructive Quantification of Trimethylamine by FT-NIR Coupled with Chemometric Techniques

(2019) Akwasi Akomeah Agyekum et al.   Food Analytical Methods

Evaluation of freshness in freshwater fish based on near infrared reflectance spectroscopy and chemometrics

(2019) Jiaojiao Zhou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Meat and Fish Freshness Assessment by a Portable and Simplified Electronic Nose System (Mastersense)

(2019) Grassi et al.   SENSORS

Enzyme-based ultrasensitive electrochemical biosensor using poly(l-aspartic acid)/MWCNT bio-nanocomposite for xanthine detection: A meat freshness marker

(2019) Samira Yazdanparast et al.   MICROCHEMICAL JOURNAL

Rapid detection of malachite green residues in fish using a surface-enhanced Raman scattering-active glass fiber paper prepared by in situ reduction method

(2019) Di Deng et al.   TALANTA

Triethylamine-controlled Cu-BTC frameworks for electrochemical sensing fish freshness

(2019) Caoling Li et al.   ANALYTICA CHIMICA ACTA

ForceSpun polydiacetylene nanofibers as colorimetric sensor for food spoilage detection

(2019) Marisol Valdez et al.   SENSORS AND ACTUATORS B-CHEMICAL

Prediction of various freshness indicators in fish fillets by one multispectral imaging system

(2019) Sara Khoshnoudi-Nia et al.   Scientific Reports

An on-package colorimetric sensing label based on a sol-gel matrix for fish freshness monitoring

(2019) Xiuying Liu et al.   FOOD CHEMISTRY

Preparation and characterization of a novel colorimetric indicator film based on gelatin/polyvinyl alcohol incorporating mulberry anthocyanin extracts for monitoring fish freshness

(2019) Ping Zeng et al.   FOOD RESEARCH INTERNATIONAL

A fluorescent biosensor based on catalytic activity of platinum nanoparticles for freshness evaluation of aquatic products

(2019) Jiamin Chen et al.   FOOD CHEMISTRY

Detection of fish bones in fillets by Raman hyperspectral imaging technology

(2019) Suyue Song et al.   JOURNAL OF FOOD ENGINEERING

A disposable non-enzymatic histamine sensor based on the nafion-coated copper phosphate electrodes for estimation of fish freshness

(2018) Ming-Yuan Lee et al.   ELECTROCHIMICA ACTA

Developing a machine vision system for simultaneous prediction of freshness indicators based on tilapia ( Oreochromis niloticus ) pupil and gill color during storage at 4 °C

(2018) Ce Shi et al.   FOOD CHEMISTRY

Tilapia fish microbial spoilage monitored by a single optical gas sensor

(2018) Ana T.S. Semeano et al.   FOOD CONTROL

Smart technique for accurate monitoring of ATP content in frozen fish fillets using fluorescence fingerprint

(2018) Mario Shibata et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of an electroanalytical method to control quality in fish samples based on an edge plane pyrolytic graphite electrode. Simultaneous determination of hypoxanthine, xanthine and uric acid

(2018) Gastón Darío Pierini et al.   MICROCHEMICAL JOURNAL

Colorimetric sensor based on a poly( ortho -phenylenediamine- co -aniline) copolymer for the monitoring of tilapia ( Orechromis niloticus ) freshness

(2018) Angélica Domínguez-Aragón et al.   SENSORS AND ACTUATORS B-CHEMICAL

Freshness assessment of intact fish via 2D 1 H J -resolved NMR spectroscopy combined with pattern recognition methods

(2018) Chunhua Tan et al.   SENSORS AND ACTUATORS B-CHEMICAL

Application of VIS/NIR Spectroscopy and SDAE-NN Algorithm for Predicting the Cold Storage Time of Salmon

(2018) Ting Wu et al.   Journal of Spectroscopy

Fluorescence spectroscopy and chemometrics in the food classification − a review

(2018) J. Sádecká et al.   CZECH JOURNAL OF FOOD SCIENCES

Freshness assessment of European hake (Merluccius merluccius) through the evaluation of eye chromatic and morphological characteristics

(2018) Pietro Rocculi et al.   FOOD RESEARCH INTERNATIONAL

Novel techniques for evaluating freshness quality attributes of fish: A review of recent developments

(2018) Leilei Wu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A novel colorimetric indicator based on agar incorporated with Arnebia euchroma root extracts for monitoring fish freshness

(2018) Shaoyun Huang et al.   FOOD HYDROCOLLOIDS

Evaluation of Fourier transform infrared spectroscopy and multispectral imaging as means of estimating the microbiological spoilage of farmed sea bream

(2018) Lemonia-Christina Fengou et al.   FOOD MICROBIOLOGY

Determination of histamine in fish by Surface Enhanced Raman Spectroscopy using silver colloid SERS substrates

(2017) Tibor Janči et al.   FOOD CHEMISTRY

Tuneable surface enhanced Raman spectroscopy hyphenated to chemically derivatized thin-layer chromatography plates for screening histamine in fish

(2017) Zhengjun Xie et al.   FOOD CHEMISTRY

Effects of different freshness on the quality of cooked tuna steak

(2017) Hanlin Miao et al.   Innovative Food Science & Emerging Technologies

A chemometrics approach applied to Fourier transform infrared spectroscopy (FTIR) for monitoring the spoilage of fresh salmon ( Salmo salar ) stored under modified atmospheres

(2017) C. Saraiva et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Assessment of food compositional parameters by means of a Waveguide Vector Spectrometer

(2017) Luigi Ragni et al.   JOURNAL OF FOOD ENGINEERING

Front face fluorescence spectroscopy enables rapid differentiation of fresh and frozen-thawed sea bass ( Dicentrarchus labrax ) fillets

(2017) Romdhane Karoui et al.   JOURNAL OF FOOD ENGINEERING

Effect of vacuum storage on the freshness of grass carp (Ctenopharyngodon idella ) fillet based on normal and electronic sensory measurement

(2017) Phuhongsung Pattarapon et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Non-invasive differentiation between fresh and frozen/thawed tuna fillets using near infrared spectroscopy (Vis-NIRS)

(2017) M.M. Reis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Mapping moisture contents in grass carp ( Ctenopharyngodon idella ) slices under different freeze drying periods by Vis-NIR hyperspectral imaging

(2017) Jia-Huan Qu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Hyperspectral imaging technique for evaluating food quality and safety during various processes: A review of recent applications

(2017) Yuwei Liu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

One-Minute Fish Freshness Evaluation by Testing the Volatile Amine Gas with an Ultrasensitive Porous-Electrode-Capped Organic Gas Sensor System

(2017) Liang-Yu Chang et al.   ACS Sensors

Evaluation of Freshness of Fishes Using MWCNT/TiO2 Nanobiocomposites Based Biosensor

(2016) Jagriti Narang et al.   Food Analytical Methods

Enhancing Visible and Near-Infrared Hyperspectral Imaging Prediction of TVB-N Level for Fish Fillet Freshness Evaluation by Filtering Optimal Variables

(2016) Jun-Hu Cheng et al.   Food Analytical Methods

Quality changes of salmon by-products during storage: Assessment and quantification by NMR

(2016) Elena Shumilina et al.   FOOD CHEMISTRY

Development and validation of a colorimetric sensor array for fish spoilage monitoring

(2016) Mohamed K. Morsy et al.   FOOD CONTROL

Multi-analytical approach for monitoring the freezing process of a milkshake based product

(2016) Luigi Ragni et al.   JOURNAL OF FOOD ENGINEERING

Shelf life prediction of expired vacuum-packed chilled smoked salmon based on a KNN tissue segmentation method using hyperspectral images

(2016) Eugenio Ivorra et al.   JOURNAL OF FOOD ENGINEERING

Low-Field Nuclear Magnetic Resonance (LF NMR 1H) to assess the mobility of water during storage of salted fish (Sardinella brasiliensis)

(2016) Carla da Silva Carneiro et al.   JOURNAL OF FOOD ENGINEERING

Developing a multispectral imaging for simultaneous prediction of freshness indicators during chemical spoilage of grass carp fish fillet

(2016) Jun-Hu Cheng et al.   JOURNAL OF FOOD ENGINEERING

Development of an alternative technique for rapid and accurate determination of fish caloric density based on hyperspectral imaging

(2016) Jun-Li Xu et al.   JOURNAL OF FOOD ENGINEERING

Amperometric Biosensor Based on Diamine Oxidase/Platinum Nanoparticles/Graphene/Chitosan Modified Screen-Printed Carbon Electrode for Histamine Detection

(2016) Irina Apetrei et al.   SENSORS

Non-invasive sensing of freshness indices of frozen fish and fillets using pretreated excitation–emission matrices

(2016) Gamal ElMasry et al.   SENSORS AND ACTUATORS B-CHEMICAL

Reduced graphene oxide-carboxymethylcellulose layered with platinum nanoparticles/PAMAM dendrimer/magnetic nanoparticles hybrids. Application to the preparation of enzyme electrochemical biosensors

(2016) Boryana Borisova et al.   SENSORS AND ACTUATORS B-CHEMICAL

Quality Evaluation of Fish and Other Seafood by Traditional and Nondestructive Instrumental Methods: Advantages and Limitations

(2015) Abdo Hassoun et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Differentiation of fresh and frozen-thawed fish samples using Raman spectroscopy coupled with chemometric analysis

(2015) Hasan Murat Velioğlu et al.   FOOD CHEMISTRY

NMR approach for monitoring post-mortem changes in Atlantic salmon fillets stored at 0 and 4°C

(2015) Elena Shumilina et al.   FOOD CHEMISTRY

Development of hyperspectral imaging coupled with chemometric analysis to monitor K value for evaluation of chemical spoilage in fish fillets

(2015) Jun-Hu Cheng et al.   FOOD CHEMISTRY

Usage of the ultrafast intermolecular single-quantum coherence (UF iSQC) sequence for NMR spectroscopy of ex vivo tissue

(2015) Yali Jin et al.   FOOD RESEARCH INTERNATIONAL

Different analytical approaches for the study of water features in green and roasted coffee beans

(2015) Eleonora Iaccheri et al.   JOURNAL OF FOOD ENGINEERING

Use of polarized light in image analysis: Application to the analysis of fish eye color during storage

(2015) Murat Ömer Balaban et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of FT-NIR and FT-IR spectroscopy to fish fillet authentication

(2015) Cristina Alamprese et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Freshness estimation of intact frozen fish using fluorescence spectroscopy and chemometrics of excitation–emission matrix

(2015) Gamal ElMasry et al.   TALANTA

Rapid Assessment of Fish Freshness and Quality by 1H HR-MAS NMR Spectroscopy

(2014) C. Heude et al.   Food Analytical Methods

Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditions

(2014) Foteini F. Parlapani et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Hyperspectral imaging as an effective tool for quality analysis and control of fish and other seafoods: Current research and potential applications

(2014) Jun-Hu Cheng et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Texture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review

(2013) Jun-Hu Cheng et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Development of electrochemical biosensor with nano-interface for xanthine sensing – A novel approach for fish freshness estimation

(2013) Kavitha Thandavan et al.   FOOD CHEMISTRY

Use of the voltammetric tongue in fresh cod (Gadus morhua) quality assessment

(2013) María Ruiz-Rico et al.   Innovative Food Science & Emerging Technologies

Freshness assessment of gilthead sea bream (Sparus aurata) by machine vision based on gill and eye color changes

(2013) Majid Dowlati et al.   JOURNAL OF FOOD ENGINEERING

Non-destructive sensing of the freshness of packed cod fish using conductivity and pH electrodes

(2013) J.K. Heising et al.   JOURNAL OF FOOD ENGINEERING

Prediction of total fat, fatty acid composition and nutritional parameters in fish fillets using MID-FTIR spectroscopy and chemometrics

(2013) Maylet Hernández-Martínez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Multidimensional Fluorescence Fingerprinting for Classification of Shrimp by Location and Species

(2012) John K. Eaton et al.   ENVIRONMENTAL SCIENCE & TECHNOLOGY

Evaluation of sea bream (Sparus aurata) shelf life using an optoelectronic nose

(2012) Patricia Zaragozá et al.   FOOD CHEMISTRY

Good handling practices of the catch: The effect of early icing on the freshness quality of cuttlefish (Sepia officinalis L.)

(2012) Anna Badiani et al.   FOOD CONTROL

Use of near infrared spectroscopy to predict microbial numbers on Atlantic salmon

(2012) N.B. Tito et al.   FOOD MICROBIOLOGY

Biosensors in food processing

(2012) M. S. Thakur et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Progress and recent advances in fabrication and utilization of hypoxanthine biosensors for meat and fish quality assessment: A review

(2012) Abdulazeez T. Lawal et al.   TALANTA

Changes in the Amino Acid Composition of Bogue (Boops boops) Fish during Storage at Different Temperatures by 1H-NMR Spectroscopy

(2012) Alessandra Ciampa et al.   Nutrients

Measurement of pyrene in the gills of exposed fish using synchronous fluorescence spectroscopy

(2011) Xianli Liu et al.   CHEMOSPHERE

Vibrational spectroscopic analysis of hake (Merluccius merluccius L.) lipids during frozen storage

(2011) Isabel Sánchez-Alonso et al.   FOOD CHEMISTRY

A novel technique for rapid evaluation of fish freshness using colorimetric sensor array

(2011) Xingyi Huang et al.   JOURNAL OF FOOD ENGINEERING

Establishment of kinetic models based on electrical conductivity and freshness indictors for the forecasting of crucian carp (Carassius carassius) freshness

(2011) Lei Yao et al.   JOURNAL OF FOOD ENGINEERING

A non-destructive ammonium detection method as indicator for freshness for packed fish: Application on cod

(2011) J.K. Heising et al.   JOURNAL OF FOOD ENGINEERING

Rapid Classification of Hairtail Fish and Pork Freshness Using an Electronic Nose Based on the PCA Method

(2011) Xiu-Ying Tian et al.   SENSORS

Fluorescence Spectroscopy Measurement for Quality Assessment of Food Systems—a Review

(2010) Romdhane Karoui et al.   Food and Bioprocess Technology

Dielectric properties of foods: Reported data in the 21st Century and their potential applications

(2010) M.E. Sosa-Morales et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A nonenzymatic sensor for xanthine based on electrospun carbon nanofibers modified electrode

(2010) Xiaofeng Tang et al.   TALANTA

Dielectric Spectroscopy of Liquids Through a Combined Approach: Evaluation of the Metrological Performance and Feasibility Study on Vegetable Oils

(2009) Andrea Cataldo et al.   IEEE SENSORS JOURNAL

An electronic nose system based on a micro-machined gas sensor array to assess the freshness of sardines

(2009) N. El Barbri et al.   SENSORS AND ACTUATORS B-CHEMICAL

Color of Salmon Fillets By Computer Vision and Sensory Panel

(2008) R. A. Quevedo et al.   Food and Bioprocess Technology

An electronic tongue for fish freshness analysis using a thick-film array of electrodes

(2008) Luis Gil et al.   MICROCHIMICA ACTA

Freshness monitoring of sea bream (Sparus aurata) with a potentiometric sensor

(2007) José M. Barat et al.   FOOD CHEMISTRY

Dielectric properties of salmon fillets as a function of temperature and composition

(2007) Yu Wang et al.   JOURNAL OF FOOD ENGINEERING

Sensory, microbiological, physical and chemical properties of cuttlefish (Sepia officinalis) and broadtail shortfin squid (Illex coindetii) stored in ice

(2007) Paulo Vaz-Pires et al.   LWT-FOOD SCIENCE AND TECHNOLOGY