185
Views
54
CrossRef citations to date
0
Altmetric
PEER REVIEWED PAPERS

A Critical Look at Whether ‘Freshness’ Can Be Determined

&
Pages 5-25 | Published online: 30 Sep 2008

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (6)

Lu Qiao, Yingchun Mu, Bing Lu & Xiuying Tang. (2023) Calibration Maintenance Application of Near-infrared Spectrometric Model in Food Analysis. Food Reviews International 39:3, pages 1628-1644.
Read now
Peter Howgate. (2015) A History of the Development of Sensory Methods for the Evaluation of Freshness of Fish. Journal of Aquatic Food Product Technology 24:5, pages 516-532.
Read now
Wei Lu, Sumei Hu, Yongkang Luo, Hang Wang & Huixing Shen. (2013) The Relationship Between Electric Impedance and Quality Parameters of Ungutted and Gutted Common Carp (Cyprinus carpio) Stored at 4°C. Journal of Aquatic Food Product Technology 22:3, pages 219-225.
Read now
H. Allan Bremner. (2011) Response to “Psychophysics and the Sensory Assessment of Fish”. Journal of Aquatic Food Product Technology 20:1, pages 16-19.
Read now
Peter Howgate. (2011) Psychophysics and the Sensory Assessment of Fish. Journal of Aquatic Food Product Technology 20:1, pages 2-15.
Read now
Christine Delbarre-Ladrat, Romuald Chéret, Richard Taylor & Véronique Verrez-Bagnis. (2006) Trends in Postmortem Aging in Fish: Understanding of Proteolysis and Disorganization of the Myofibrillar Structure. Critical Reviews in Food Science and Nutrition 46:5, pages 409-421.
Read now

Articles from other publishers (48)

Md. Mizanur Rahman, Mario Shibata, Naho Nakazawa, Mst. Nazira Akhter Rithu, Emiko Okazaki & Shigeki Nakauchi. (2023) Potential of fluorescence fingerprints for fish meat authentication: Differences in freshness evaluation in white and dark meat at frozen state. Journal of Food Science.
Crossref
Bernadette Moser, Zora Jandric, Christina Troyer, Lukas Priemetzhofer, Konrad J. Domig, Henry Jäger, Sabrina P. van den Oever, Helmut K. Mayer, Stephan Hann & Andreas Zitek. (2023) Evaluation of spectral handheld devices for freshness assessment of carp and trout fillets in relation to standard methods including non-targeted metabolomics. Food Control 152, pages 109835.
Crossref
Wei-Chuan Lin, Yi-Min He, Ce Shi, Chang-Kao Mu, Chun-Lin Wang, Rong-Hua Li & Yang-Fang Ye. (2022) ATP catabolism and bacterial succession in postmortem tissues of mud crab (Scylla paramamosain) and their roles in freshness. Food Research International 155, pages 110992.
Crossref
Erika Carlos Medeiros, Leandro Maciel Almeida & José Gilson de Almeida Teixeira Filho. (2021) Computer Vision and Machine Learning for Tuna and Salmon Meat Classification. Informatics 8:4, pages 70.
Crossref
Patrícia G. Cardoso, Odete Gonçalves, Maria F. Carvalho, Rodrigo Ozório & Paulo Vaz-Pires. (2021) Seasonal Evaluation of Freshness Profile of Commercially Important Fish Species. Foods 10:7, pages 1567.
Crossref
Jorge Freitas, Paulo Vaz-Pires & José S. Câmara. (2021) Quality Index Method for fish quality control: Understanding the applications, the appointed limits and the upcoming trends. Trends in Food Science & Technology 111, pages 333-345.
Crossref
Rongguang Zhu, Zongxiu Bai, Yuanyuan Qiu, Minchong Zheng, Jianfeng Gu & Xuedong Yao. (2021) Comparison of mutton freshness grade discrimination based on hyperspectral imaging, near infrared spectroscopy and their fusion information. Journal of Food Process Engineering 44:4.
Crossref
Bertoka Fajar Surya Perwira Negara, Seung Rok Kim, Jae Hak Sohn, Jin-Soo Kim & Jae-Suk Choi. (2021) Application of High-Frequency Defrosting, Superheated Steam, and Quick-Freezing Treatments to Improve the Quality of Seafood Home Meal Replacement Products Consisting of the Adductor Muscle of Pen Shells and Common Squid Meat. Applied Sciences 11:7, pages 2926.
Crossref
Akwasi Akomeah Agyekum, Felix Y.H. Kutsanedzie, Viswadevarayalu Annavaram, Benjamin Kumah Mintah, Emmanuel Kwasi Asare & Bin Wang. (2020) FT-NIR coupled chemometric methods rapid prediction of K-value in fish. Vibrational Spectroscopy 108, pages 103044.
Crossref
Jorge Freitas, Paulo Vaz-Pires & José S. Câmara. (2020) From aquaculture production to consumption: Freshness, safety, traceability and authentication, the four pillars of quality. Aquaculture 518, pages 734857.
Crossref
Radouane Leghrib, Yassine Aantri, Jean Baptiste Sanchez, Franck Berger & Abderrazak Kaaya. (2020) Assessing the freshness of Agadir blue fish using a metal oxide gas sensing array. Materials Today: Proceedings 22, pages 1-5.
Crossref
Chuang Pan, Shengjun Chen, Shuxian Hao & Xianqing Yang. (2019) Effect of low‐temperature preservation on quality changes in Pacific white shrimp, Litopenaeus vannamei : a review . Journal of the Science of Food and Agriculture 99:14, pages 6121-6128.
Crossref
Jiaojiao Zhou, Xiaoyang Wu, Zhou Chen, Juan You & Shanbai Xiong. (2019) Evaluation of freshness in freshwater fish based on near infrared reflectance spectroscopy and chemometrics. LWT 106, pages 145-150.
Crossref
Amin Taheri-Garavand, Soodabeh Fatahi, Ashkan Banan & Yoshio Makino. (2019) Real-time nondestructive monitoring of Common Carp Fish freshness using robust vision-based intelligent modeling approaches. Computers and Electronics in Agriculture 159, pages 16-27.
Crossref
Noel Tenyang, Bernard Tiencheu, Fabrice Tonfack Djikeng, Azia Theresia Morfor & Hilaire Macaire Womeni. (2019) Alteration of the lipid of red carp ( Cyprinus carpio ) during frozen storage . Food Science & Nutrition 7:4, pages 1371-1378.
Crossref
Tommi E. M. Kumpulainen, Mari A. Sandell & Anu I. Hopia. (2018) Effect of component quality on sensory characteristics of a fish soup. Food Science & Nutrition 6:5, pages 1220-1228.
Crossref
Lu Qiao, Xiuying Tang & Jun Dong. (2017) A feasibility quantification study of total volatile basic nitrogen (TVB-N) content in duck meat for freshness evaluation. Food Chemistry 237, pages 1179-1185.
Crossref
Xingyi Huang, Haixia Xu, Lei Wu, Huang Dai, Liya Yao & Fangkai Han. (2016) A data fusion detection method for fish freshness based on computer vision and near-infrared spectroscopy. Analytical Methods 8:14, pages 2929-2935.
Crossref
Helena Oliveira, Maria Leonor Nunes, Paulo Vaz-Pires & Rui Costa. 2016. Traditional Foods. Traditional Foods 275 290 .
Chun-hua WU, Chun-hong YUAN, Xing-qian YE, Ya-qin HU, Shi-guo CHEN & Dong-hong LIU. (2014) A Critical Review on Superchilling Preservation Technology in Aquatic Product. Journal of Integrative Agriculture 13:12, pages 2788-2806.
Crossref
Rajeev Ranjan, B. S. Priyanka & M. S. Thakur. (2014) ATPase inhibitor based luciferase assay for prolonged and enhanced ATP pool measurement as an efficient fish freshness indicator. Analytical and Bioanalytical Chemistry 406:18, pages 4541-4549.
Crossref
Jörg Oehlenschläger. 2014. Seafood Processing. Seafood Processing 359 386 .
Eugenio Ivorra, Joel Girón, Antonio J. Sánchez, Samuel Verdú, Jose M. Barat & Raúl Grau. (2013) Detection of expired vacuum-packed smoked salmon based on PLS-DA method using hyperspectral images. Journal of Food Engineering 117:3, pages 342-349.
Crossref
Takashi Kimiya, Agnar H. Sivertsen & Karsten Heia. (2013) VIS/NIR spectroscopy for non-destructive freshness assessment of Atlantic salmon (Salmo salar L.) fillets. Journal of Food Engineering 116:3, pages 758-764.
Crossref
Helena Oliveira, Sónia Pedro, Maria Leonor Nunes, Rui Costa & Paulo Vaz‐Pires. (2012) Processing of Salted Cod ( Gadus spp.): A Review . Comprehensive Reviews in Food Science and Food Safety 11:6, pages 546-564.
Crossref
Majid Dowlati, Miguel de la Guardia, Majid Dowlati & Seyed Saeid Mohtasebi. (2012) Application of machine-vision techniques to fish-quality assessment. TrAC Trends in Analytical Chemistry 40, pages 168-179.
Crossref
Grethe Hyldig, Allan Bremner, Emilia Martinsdóttir & Rian Schelvis. 2012. Handbook of Meat, Poultry and Seafood Quality. Handbook of Meat, Poultry and Seafood Quality 435 458 .
Corrado Costa, Stefano D’Andrea, Riccardo Russo, Francesca Antonucci, Federico Pallottino & Paolo Menesatti. (2010) Application of non-invasive techniques to differentiate sea bass (Dicentrarchus labrax, L. 1758) quality cultured under different conditions. Aquaculture International 19:4, pages 765-778.
Crossref
Lina Zhang, Huixing Shen & Yongkang Luo. (2011) A nondestructive method for estimating freshness of freshwater fish. European Food Research and Technology 232:6, pages 979-984.
Crossref
Agnar H. Sivertsen, Takashi Kimiya & Karsten Heia. (2011) Automatic freshness assessment of cod (Gadus morhua) fillets by Vis/Nir spectroscopy. Journal of Food Engineering 103:3, pages 317-323.
Crossref
Gianfranco Picone, Søren Balling Engelsen, Francesco Savorani, Silvia Testi, Anna Badiani & Francesco Capozzi. (2011) Metabolomics as a Powerful Tool for Molecular Quality Assessment of the Fish Sparus aurata. Nutrients 3:2, pages 212-227.
Crossref
David P. Green. 2010. Handbook of Seafood Quality, Safety and Health Applications. Handbook of Seafood Quality, Safety and Health Applications 29 38 .
E. Martinsdóttir. 2010. Sensory Analysis for Food and Beverage Quality Control. Sensory Analysis for Food and Beverage Quality Control 293 315 .
Nikolaos Stamatis & Dimitris Vafidis. (2009) Effect of marinating and vacuum storage at 6 °C on the fate of chemical, microbial and sensory quality indices of echinoid gonads Paracentrotus lividus Lamark, 1816 . International Journal of Food Science & Technology 44:8, pages 1626-1633.
Crossref
Emilia Martinsdóttir, Rian Schelvis, Grethe Hyldig & Kolbrun Sveinsdóttir. 2009. Fishery Products. Fishery Products 411 424 .
S. MANJU, C.O. MOHAN, A.K. MALLICK, C.N. RAVISHANKAR & T.K. SRINIVASA GOPAL. (2008) INFLUENCE OF VACUUM PACKAGING AND ORGANIC ACID TREATMENT ON THE CHILLED SHELF LIFE OF PEARL SPOT (ETROPLUS SURATENSIS, BLOCH 1790). Journal of Food Quality 31:3, pages 347-365.
Crossref
Luis Gil, José M. Barat, Eduardo Garcia-Breijo, Javier Ibañez, Ramón Martínez-Máñez, Juan Soto, Eduard Llobet, Jesús Brezmes, M.-Concepción Aristoy & Fidel Toldrá. (2008) Fish freshness analysis using metallic potentiometric electrodes. Sensors and Actuators B: Chemical 131:2, pages 362-370.
Crossref
José M. Barat, Luís Gil, Eduardo García-Breijo, M-Concepción Aristoy, Fidel Toldrá, Ramón Martínez-Máñez & Juan Soto. (2008) Freshness monitoring of sea bream (Sparus aurata) with a potentiometric sensor. Food Chemistry 108:2, pages 681-688.
Crossref
Grethe Hyldig, Allan Bremner, Emilía Martinsdóttir & Rian Schelvis. 2007. Handbook of Meat, Poultry and Seafood Quality. Handbook of Meat, Poultry and Seafood Quality 529 548 .
S. Pons-Sánchez-Cascado, M.C. Vidal-Carou, M.L. Nunes & M.T. Veciana-Nogués. (2006) Sensory analysis to assess the freshness of Mediterranean anchovies (Engraulis encrasicholus) stored in ice. Food Control 17:7, pages 564-569.
Crossref
Heidi Nilsen & Margrethe Esaiassen. (2005) Predicting sensory score of cod (Gadus morhua) from visible spectroscopy. LWT - Food Science and Technology 38:1, pages 95-99.
Crossref
Gudrun Olafsdottir, Paul Nesvadba, Corrado Di Natale, Mercedes Careche, Jörg Oehlenschläger, Soffı́a V Tryggvadóttir, Reinhard Schubring, Michael Kroeger, Karsten Heia, Margrethe Esaiassen, Antonella Macagnano & Bo M Jørgensen. (2004) Multisensor for fish quality determination. Trends in Food Science & Technology 15:2, pages 86-93.
Crossref
H.Allan Bremner. 2004. More Efficient Utilization of Fish and Fisheries Products - Proceedings of the International Symposium on the occasion of the 70th anniversary of the Japanese Society of Fisheries Science, held in Kyoto, Japan, 7-10 October 2001. More Efficient Utilization of Fish and Fisheries Products - Proceedings of the International Symposium on the occasion of the 70th anniversary of the Japanese Society of Fisheries Science, held in Kyoto, Japan, 7-10 October 2001 275 287 .
A Gelman, V Drabkin & L Glatman. (2003) A rapid non-destructive method for fish quality control by determination of smell intensity. Journal of the Science of Food and Agriculture 83:6, pages 580-585.
Crossref
H. Nilsen, M. Esaiassen, K. Heia & F. Sigernes. (2006) Visible/Near‐Infrared Spectroscopy: A New Tool for the Evaluation of Fish Freshness?. Journal of Food Science 67:5, pages 1821-1826.
Crossref
E. Martinsdóttir. 2002. Safety and Quality Issues in Fish Processing. Safety and Quality Issues in Fish Processing 360 378 .
A. Barbosa, A. Bremner & P. Vaz-Pires. 2002. Safety and Quality Issues in Fish Processing. Safety and Quality Issues in Fish Processing 173 190 .
H. Allan Bremner. 2002. Safety and Quality Issues in Fish Processing. Safety and Quality Issues in Fish Processing 163 172 .

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.