Share

A new approach for the determination of fish freshness by electrochemical impedance spectroscopy.

Author(s) : NIU J., LEE J. Y.

Type of article: Article

Summary

Changes in several dielectric parameters of carp, herring and sea bass during storage after death at 4, 15 and 25 °C were examined by electrochemical impedance spectroscopy (EIS) in the frequency range of 0.1 Hz to 100 kHz. This method enables simple, rapid and in situ measurement of the onset of spoilage. The phase angle and admittance changes are the best freshness indicators, giving rise to four classifications of freshness for all 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.

Details

  • Original title: A new approach for the determination of fish freshness by electrochemical impedance spectroscopy.
  • Record ID : 2001-2326
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 65 - n. 5
  • Publication date: 2000/07
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (3)
See the source

Indexing