Abstract
To establish a rapid, convenient, and low‐cost method to assess the quality of Atlantic salmon, we analyzed the impedance between 10–1 and 105 Hz for Atlantic salmon/rainbow trout, chilled/frozen‐thawed salmon, and fresh/stale salmon. We combined chemometrics with impedance properties to create a multi‐quality index for Atlantic salmon. The accuracy of all three models established can reach 100% in distinguishing Atlantic salmon from rainbow trout and distinguishing chilled salmon from frozen‐thawed salmon. We applied a partial least squares method to create a quantitative prediction model of bioimpedance spectroscopy and the value of total volatile basic nitrogen. The correlation coefficients of the training and test sets were 0.9447 and 0.9387. Our results showed that the combination of impedance properties and chemometrics was a simple and effective application to evaluate Atlantic salmon quality.
Highlights
Atlantic salmon is rich in many valuable nutrients, such as high-quality polyunsaturated fats, vitamins, and carotenoid pigments
We assumed that Atlantic salmon (A S) and rainbow trout (R T) would have different impedance characteristics
The impedance difference between A S and R T was not obvious at low frequencies. This lack of difference occurred because a low-frequency current cannot pass through the cell membrane, and the equivalent capacitance between the sample and the electrode increased rapidly with the decrease of in frequency, which means that the weight of the inherent electrical properties of the fish we really want decreases (Sun, Zhang, Zhang, Li, & Liang, 2017), resulting in an impedance value that does not reflect the complete properties of the tissue (Chevalier, Sequeira-Munoz, Bail, Simpson, & Ghoul, 2000)
Summary
Atlantic salmon is rich in many valuable nutrients, such as high-quality polyunsaturated fats, vitamins (tocopherols), and carotenoid pigments (astaxanthin; Johnston et al, 2006). Many studies have been performed on detection of the quality of Atlantic salmon and salmon products to satisfy consumer expectations, protect the legitimate rights and interests of consumers, and to standardize Atlantic salmon markets. These studies have included physical and chemical detection (Aursand, Erikson, & Veliyulin, 2010; Rodríguez et al, 2012), sensory evaluation (Quevedo & Aguilera, 2010; Quevedo, Aguilera, Pedreschi, 2010), and spoilage microorganism analysis (Skipnes, Johnsen, Skåra, Sivertsvik, & Lekang, 2011; Tito, Rodemann, & Powell, 2012). By combining chemometrics with impedance properties, we propose a rapid method for deriving Atlantic salmon multi-quality indices
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