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Evaluation of fish freshness using impedance spectroscopy based on the characteristic parameter of orthogonal direction difference
Author(s) -
Sun Jian,
Zhang Rongbiao,
Zhang Yecheng,
Liang Qiufang,
Zhang Fei,
Xu Peifeng,
Li Guoxiao
Publication year - 2020
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10435
Subject(s) - offset (computer science) , dielectric spectroscopy , fish <actinopterygii> , biological system , calibration , significant difference , mathematics , software portability , electrical impedance , analytical chemistry (journal) , statistics , computer science , chemistry , electrochemistry , chromatography , biology , engineering , fishery , electrode , electrical engineering , programming language
BACKGROUND As a nondestructive testing technology, electrochemical impedance spectroscopy (EIS) has been applied to evaluate food quality because of its features of rapidity, low cost, nondestructiveness and portability. However, fish freshness evaluation based on existing EIS technology is affected by the differences of individual biological samples. In this study, the difference of electrical properties between two orthogonal directions was extracted to develop a new freshness indicator. A real part orthogonal direction difference parameter set (RODDS) was used to establish a prediction model for total volatile basic nitrogen (TVB‐N). RESULTS Compared with the traditional parameter of EIS, coefficient of determination between RODDS and TVB‐N increased from 0.55 to 0.71 for the calibration group, and root mean squared error between predicted and measured values of TVB‐N decreased from 5.46 to 3.81 for the test group. CONCLUSIONS The results implied that RODDS could effectively offset individual differences in basic electrical properties and improve the TVB‐N prediction accuracy in practical application scenarios with samples from multiple origins. The proposed method may provide a new idea for the development and improvement of EIS‐based portable testing devices for fish and meat. © 2020 Society of Chemical Industry