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Evaluation de la fraîcheur du poisson : nouvelle approche à l'aide de la spectroscopie par impédance électrochimique.

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

Auteurs : NIU J., LEE J. Y.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : A new approach for the determination of fish freshness by electrochemical impedance spectroscopy.
  • Identifiant de la fiche : 2001-2326
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 65 - n. 5
  • Date d'édition : 07/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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