Abstract
Volatile organic compounds (VOCs) could be used as an indicator of the freshness of oysters. However, traditional characterization methods for VOCs have some disadvantages, such as having a high instrument cost, cumbersome pretreatment, and being time consuming. In this work, a fast and non-destructive method based on colorimetric sensor array (CSA) and visible near-infrared spectroscopy (VNIRS) was established to identify the freshness of oysters. Firstly, four color-sensitive dyes, which were sensitive to VOCs of oysters, were selected, and they were printed on a silica gel plate to obtain a CSA. Secondly, a charge coupled device (CCD) camera was used to obtain the “before” and “after” image of CSA. Thirdly, VNIS system obtained the reflected spectrum data of the CSA, which can not only obtain the color change information before and after the reaction of the CSA with the VOCs of oysters, but also reflect the changes in the internal structure of color-sensitive materials after the reaction of oysters’ VOCs. The pattern recognition results of VNIS data showed that the fresh oysters and stale oysters could be separated directly from the principal component analysis (PCA) score plot, and linear discriminant analysis (LDA) model based on variables selection methods could obtain a good performance for the freshness detection of oysters, and the recognition rate of the calibration set was 100%, while the recognition rate of the prediction set was 97.22%. The result demonstrated that the CSA, combined with VNIRS, showed great potential for VOCS measurement, and this research result provided a fast and nondestructive identification method for the freshness identification of oysters.
Highlights
Nantong Food and Drug Supervision and Inspection Center, Nantong 226400, China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Abstract: Volatile organic compounds (VOCs) could be used as an indicator of the freshness of oysters
Average color change profiles were obtained from oyster samples with different storage times
VOCs from the oyster samples with different storage times, which indicates that the oyster samples at different storage periods have their specific VOCs
Summary
Nantong Food and Drug Supervision and Inspection Center, Nantong 226400, China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Abstract: Volatile organic compounds (VOCs) could be used as an indicator of the freshness of oysters. Introduction with regard to jurisdictional claims in Oysters are a kind of seafood with a fatty and tender texture, and are the most popular seafood in the world [1] They contain rich nutrients, such as protein, calcium, iron, and zinc, and are known as “sea milk”. The large amount of glycogen contained in oysters helps digestion and absorption for the elderly and children, and these ingredients have a variety of physiological activities, such as cancer prevention [2] It is precisely because of their high water content, fragile muscle tissue, and active endogenous proteases that the oysters are contaminated by infection and may undergo subsequent decomposition mediated by bacteria and fungi during transportation and storage [3], leading to spoilage which affects the food quality and safety of oysters. It is necessary to develop a fast and non-destructive method for oyster freshness evaluation
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