Smart solution to detect seafood spoilage

October 28, 2020

Importantly, Flinders University's Professor of Aquaculture Jian Qin - who led the study with Flinders colleague Professor Youhong Tang ¬- says this simple device could become commercially viable and enable a "real-time" monitoring of spoilage in seafood to ensure food safety for consumers.

The first author of this publication was Professor Yonghua Jiang, a visiting scholar from Jimei University, China. She estimates that this device can be a major cost saver for the seafood industry and retailers, as spoilage accounts for at least 10% of all seafood production.

The core of the new spoilage analysis technology is understanding that biogenic amines play an important physiological function of living cells, but a high level of biogenic amines in seafood has an adverse impact on human health and can cause food poisoning.

Therefore, biogenic amines have become important indicators for the evaluation of food freshness and edibility - and reading these amines can be done by a simple and cost-effective method using the filter papers loaded with an AIEgen, such as dihydroquinoxaline derivative (H + DQ2), to monitor salmon spoilage.

The research found that as spoilage in the salmon samples increased, triggering more amine vapours, so too did the intensity of the readings on the treated filter papers.

Results from the study - Semi-quantitative Evaluation of Seafood Spoilage Using Filter-paper Strips Loaded With an Aggregation-induced Emission Luminoge, by Yonghua Jiang, Zhaowei Zhong, Weixin Ou, Haoming Shi, Parvej Alam, Ben Zhong Tang, Jian Qin and Youhong Tang - have been published in the journal Food Chemistry (DOI: 10.1016/j.foodchem.2020.127056)

"This study provides a quick and simple way for testing amine vapour from fish and provides baseline information for developing an easy-to-use, on-site method to evaluate seafood quality for customers," says Professor of Materials Engineering Youhong Tang, from Flinders University's Institute of NanoScale Science and Technology and Medical Device Research Institute.

The research team will now do further optimisation tests on the paper strips and the AIEgen loading, to provide a more robust solution for daily usage towards commercial applications.

The team also wants to allign the AIEgen loaded paper strips with smartphone apps to transfer information for quantitative evaluation.

Flinders University

Related Seafood Articles from Brightsurf:

Smart solution to detect seafood spoilage
Existing methods for detecting seafood spoilage are far from satisfactory for ensuring food safety and security.

Seafood extinction risk: Marine bivalves in peril?
Marine bivalves are an important component of our global fishery, with over 500 species harvested for food and other uses.

Jellyfish with your chips?
Jellyfish could replace fish and chips on a new sustainable takeaway menu to help keep threatened species off the plate.

Seafood could account for 25% of animal protein needed to meet increases in demand
Policy reforms and technological improvements could drive seafood production upward by as much as 75% over the next three decades, research by Oregon State University and an international collaboration suggests.

Seafood study finds plastic in all samples
A study of five different seafoods has found traces of plastic in every sample tested.

Seafood products made from cells should be labeled cell-based
Companies seeking to commercialize seafood products made from the cells of fish or shellfish should use the term ''cell-based'' on product labels, according to a Rutgers study - the first of its kind - in the Journal of Food Science.

The carbon footprint of dinner: How 'green' are fish sticks?
Fish sticks may be a tasty option for dinner, but are they good for the planet?

The makeup of mariculture: FSU researchers examine global trends in seafood farming
The process of farming seafood in the ocean, known as mariculture, is a growing trend yet little is known about the trajectories of its development.

New criteria for bank loans and stock exchange listings could protect ocean resources
Review of publicly available information from 2008-2017 found no bank loan to seafood companies that included sustainability criteria.

Seafood mislabeling rate less than 1 percent for products with MSC ecolabel vs. global average of 30 percent
DNA barcoding of more than 1,400 Marine Stewardship Council (MSC) labelled products has shown that less than 1 percent were mislabeled, compared with a reported average global seafood mislabeling rate of 30 percent.

Read More: Seafood News and Seafood Current Events is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to