Monitoring Red Sea Bream Scale Fluorescence as a Freshness Indicator
AbstractRed 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
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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.
Liao Q, Suzuki T, Yasushi K, Al Riza DF, Kuramoto M, Kondo N. Monitoring Red Sea Bream Scale Fluorescence as a Freshness Indicator. Fishes. 2017; 2(3):10.Chicago/Turabian Style
Liao, Qiuhong; Suzuki, Tetsuhito; Yasushi, Kohno; Al Riza, Dimas F.; Kuramoto, Makoto; Kondo, Naoshi. 2017. "Monitoring Red Sea Bream Scale Fluorescence as a Freshness Indicator." Fishes 2, no. 3: 10.
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