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Fishes 2017, 2(3), 10;

Monitoring Red Sea Bream Scale Fluorescence as a Freshness Indicator

Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwakecho, Sakyo-Ku, Kyoto 606-8502, Japan
Department of Planning and Environment, Ehime Research Institute of Agriculture, Forestry and Fisheries, Matsuyama, Ehime 799-2405, Japan
Agricultural Engineering Department, Faculty of Agricultural Technology, University of Brawijaya, Malang 65145, Indonesia
Advanced Research Support Centre, Ehime University, 2-5 Bunkyo-cho, Matsuyama, Ehime 790-8577, Japan
Author to whom correspondence should be addressed.
Academic Editor: Maria Angeles Esteban
Received: 26 May 2017 / Revised: 28 June 2017 / Accepted: 3 July 2017 / Published: 10 July 2017
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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. View Full-Text
Keywords: freshness; scales; front-face fluorescence; intensity ratio freshness; scales; front-face fluorescence; intensity ratio

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Liao, Q.; Suzuki, T.; Yasushi, K.; Al Riza, D.F.; Kuramoto, M.; Kondo, N. Monitoring Red Sea Bream Scale Fluorescence as a Freshness Indicator. Fishes 2017, 2, 10.

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