Evaluation of the freshness of rainbow trout (<i>Oncorhynchus mykiss</i>) fillets by the NIR, E-nose and SPME-GC-MS-Reference-Cited by-同舟云学术

Evaluation of the freshness of rainbow trout (Oncorhynchus mykiss) fillets by the NIR, E-nose and SPME-GC-MS

Published:2022 Issue:19 Volume:12 Page:11591-11603
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Xu Kunli¹^ORCID,Yi Yuwen²,Deng Jing²,Wang Yuanhui¹^ORCID,Zhao Bo¹^ORCID,Sun Qianran³^ORCID,Gong Chenhui¹^ORCID,Yang Zepeng¹^ORCID,Wan Hailun¹^ORCID,He Ruiyan¹,Wu Xinyu¹^ORCID,Yao Bo¹^ORCID,Zhang Meichao¹^ORCID,Tang Yong¹^ORCID

Affiliation:

1. School of Food and Biological Engineering, University of Xihua, Chengdu, Sichuan 610039, China

2. Cuisine Science Key Laboratory of Sichuan Province, University of Sichuan Tourism, Chengdu, Sichuan 610100, China

3. Chengdu Esun Modern Technology Co., Ltd., Chengdu, Sichuan 610041, China

Abstract

Successful evaluation of rainbow trout (Oncorhynchus mykiss) fillet freshness using the NIR and E-nose non-destructive techniques combined with SPME-GC-MS.

Funder

Ministry of Education Chunhui Project

Department of Science and Technology of Sichuan Province

Science and Technology Department of Zhejiang Province

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2022/RA/D2RA00038E

Reference63 articles.

1. L.Xiao , Effect of temperature fluctuation during circulation on quality change and microbial diversity of bigorder tuna , Shanghai Ocean University , Shanghai , 2018

2. A superchilling storage–ice glazing (SS-IG) of Atlantic salmon (Salmo salar) sashimi fillets using coating protective layers of Zanthoxylum essential oils (EOs)

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

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

5. Quality, nutrient and sensory characteristics of aged meat from lambs supplemented with selenomethionine

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of freezing methods on physicochemical properties, protein/fat oxidation and odor characteristics of surimi gels with different cross-linking degrees;Food Chemistry;2024-01

2. Current applications and future trends of artificial senses in fish freshness determination: A review;Journal of Food Science;2023-12-05

3. Electronic nose and its application in the food industry: a review;European Food Research and Technology;2023-10-11

4. Recent advances on natural colorants-based intelligent colorimetric food freshness indicators: fabrication, multifunctional applications and optimization strategies;Critical Reviews in Food Science and Nutrition;2023-09-01