Premium
A New Approach for the Determination of Fish Freshness by Electrochemical Impedance Spectroscopy
Author(s) -
Niu J.,
Lee J.Y.
Publication year - 2000
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2000.tb13586.x
Subject(s) - dielectric spectroscopy , electrical impedance , analytical chemistry (journal) , fish <actinopterygii> , electrochemistry , phase angle (astronomy) , materials science , chemistry , electrode , fishery , chromatography , electrical engineering , optics , biology , physics , engineering
Changes in several dielectric parameters of carp, herring and sea bass during their storage after death at 4 °C, 15 °C and 25 °C were examined by electrochemical impedance spectroscopy (EIS) in the frequency range of 0.1 Hz to 100 kHz. This method offers a simple, rapid and in situ measurement of the onset of spoilage. The phase angle and admittance changes are the best freshness indicators, from which four classifications of freshness may be defined for all of the tested fish species. Warburg‐type impedance and CE (chemical reaction preceding an electrochemical reaction) processes were observed in the relaxation process during storage and a proposed equivalent circuit satisfactorily described the overall electrochemical behavior.