A comprehensive review on freshness of fish and assessment: Analytical methods and recent innovations

Pramod K Prabhakar; Siddhartha Vatsa; Prem P Srivastav; Sant S Pathak

doi:10.1016/j.foodres.2020.109157

A comprehensive review on freshness of fish and assessment: Analytical methods and recent innovations

Food Res Int. 2020 Jul:133:109157. doi: 10.1016/j.foodres.2020.109157. Epub 2020 Mar 9.

Authors

Pramod K Prabhakar¹, Siddhartha Vatsa², Prem P Srivastav³, Sant S Pathak⁴

Affiliations

¹ Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, HR, India. Electronic address: pramodkp@niftem.ac.in.
² Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, HR, India.
³ Department of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, West Bengal, India.
⁴ Department of Electronics & Electrical Communication Engineering, Indian Institute of Technology Kharagpur, West Bengal, India.

PMID: 32466909
DOI: 10.1016/j.foodres.2020.109157

Abstract

Fish, a highly nutritious, containing a good amount of protein and fatty acids, has TMA and TVB-N present as major factors responsible for quality deterioration during storage and maintaining of fish freshness. Freshness is one of the most important parameters in the fish market. There are many methods of estimating fish freshness, out of which some are very costly while others are not user-friendly. However, with more technological innovations, there have been efforts to make a more reliable method of calculating and analyzing freshness. Parameters chosen for assessing the freshness are sensory, physical, chemical and microbiological including the recent trends such as SDS-PAGE, fast protein liquid chromatography, hyper Spectral Imaging Technique, etc. focused on reducing time, destruction and labor. Traditional and recent methods of evaluation of freshness along with their comparison based on several parameters are needed to link them and making it convenient for upcoming researchers to have a detailed study for having a universal indicator for assessing the freshness of fish. Information in the present article has all the methods of assessing the fish freshness been discussed in detail. There has also been focus on bringing the readers knowledge about the comprehensive information related to recent developments. The recommended limit for different indicators signifies the time period for which the particular fish can be stored and it depends upon several factors like species, surrounding environment and enzymatic and non-enzymatic actions. Based on these demands, this paper is uniquely worked upon to review the different literature which brought all the discussions from the past including the recent innovations in assessing the freshness of different fishes with the help of various indicators as well as a complete study of spoilage and toxicity mechanism leading to deterioration in quality, making it easy for the reader and researchers to have quick glance over the trends and innovations.

Keywords: Biogenic amines; Fish freshness; Recent innovations; Total volatile basic nitrogen (TVB-N); Trimethylamine (TMA-N).

Publication types

Research Support, Non-U.S. Gov't
Review

MeSH terms

Animals
Fishes*