scholarly journals Single Nanowire Gas Sensor Able to Distinguish Fish and Meat and Evaluate Their Degree of Freshness

Chemosensors ◽  
2021 ◽  
Vol 9 (9) ◽  
pp. 249
Author(s):  
Matteo Tonezzer
Keyword(s):  
Salmo Trutta ◽  
Multivariate Statistical ◽  
Fresh Sample ◽  
Semiconductor Nanowire ◽  
Non Invasive ◽  
Production And Distribution ◽  
Different Temperatures ◽  
Food Freshness ◽  
Sus Scrofa Domesticus ◽  
Meat Samples

A non-invasive, small, and fast device is needed for food freshness monitoring, as current techniques do not meet these criteria. In this study, a resistive sensor composed of a single semiconductor nanowire was used at different temperatures, combining the responses and processing them with multivariate statistical analysis techniques. The sensor, very sensitive to ammonia and total volatile basic nitrogen, proved to be able to distinguish samples of fish (marble trout, Salmo trutta marmoratus) and meat (pork, Sus scrofa domesticus), both stored at room temperature and 4 °C in the refrigerator. Once separated, the fish and meat samples were classified by the degree of freshness/degradation with two different classifiers. The sensor classified the samples (trout and pork) correctly in 95.2% of cases. The degree of freshness was correctly assessed in 90.5% of cases. Considering only the errors with repercussions (when a fresh sample was evaluated as degraded, or a degraded sample was evaluated as edible) the accuracy increased to 95.2%. Considering the size (less than a square millimeter) and the speed (less than a minute), this type of sensor could be used to monitor food production and distribution chains.

scholarly journals Prediction of Thiol Group Changes in Minced Raw and Cooked Chicken Meat with Plant Extracts—Kinetic and Neural Network Approaches

Animals ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1647
Author(s):  
Anna Kaczmarek ◽  
Małgorzata Muzolf-Panek
Keyword(s):  
Plant Extracts ◽  
Predictive Models ◽  
External Validation ◽  
Thiol Group ◽  
Chicken Meat ◽  
Validation Dataset ◽  
Heat Treated ◽  
Different Temperatures ◽  
Meat Samples ◽  
Network Approaches

The aim of the study was to develop predictive models of thiol group (SH) level changes in minced raw and heat-treated chicken meat enriched with selected plant extracts (allspice, basil, bay leaf, black seed, cardamom, caraway, cloves, garlic, nutmeg, onion, oregano, rosemary, and thyme) during storage at different temperatures. Meat samples with extract addition were stored under various temperatures (4, 8, 12, 16, and 20 °C). SH changes were measured spectrophotometrically using Ellman’s reagent. Samples stored at 12 °C were used as the external validation dataset. SH content decreased with storage time and temperature. The dependence of SH changes on temperature was adequately modeled by the Arrhenius equation with average high R2 coefficients for raw meat (R2 = 0.951) and heat-treated meat (R2 = 0.968). Kinetic models and artificial neural networks (ANNs) were used to build the predictive models of thiol group decay during meat storage. The obtained results demonstrate that both kinetic Arrhenius (R2 = 0.853 and 0.872 for raw and cooked meat, respectively) and ANN (R2 = 0.803) models can predict thiol group changes in raw and cooked ground chicken meat during storage.

Exploiting multispectral imaging for non-invasive contamination assessment and mapping of meat samples

Talanta ◽  
2016 ◽  
Vol 161 ◽  
pp. 606-614 ◽  
Author(s):  
Panagiotis Tsakanikas ◽  
Dimitris Pavlidis ◽  
Efstathios Panagou ◽  
George-John Nychas
Keyword(s):  
Multispectral Imaging ◽  
Contamination Assessment ◽  
Non Invasive ◽  
Meat Samples

Intraspecific variation and structuring of phenotype in a lake-dwelling species are driven by lake size and elevation

2020 ◽  
Vol 131 (3) ◽  
pp. 585-599
Author(s):  
J Peter Koene ◽  
Kathryn R Elmer ◽  
Colin E Adams
Keyword(s):  
Brown Trout ◽  
Salmo Trutta ◽  
Geographic Area ◽  
Geographic Region ◽  
Shape Variation ◽  
Multivariate Statistical ◽  
Geometric Morphometric ◽  
Medium Scale ◽  
Natural Lakes ◽  
Almost All

Abstract The fragmented, heterogeneous and relatively depauperate ecosystems of recently glaciated lakes present contrasting ecological opportunities for resident fish. Across a species, local adaptation may induce diverse and distinct phenotypic responses to various selection pressures. We tested for intraspecific phenotypic structuring by population in a common native lake-dwelling fish species across a medium-scale geographic region with considerable variation in lake types. We investigated potential lake-characteristic drivers of trophic morphology. Using geometric morphometric techniques, we quantified the head shapes of 759 adult brown trout (Salmo trutta L.) from 28 lakes and reservoirs across Scotland. Multivariate statistical analyses showed that almost all populations differed from one another. Trout from larger and deeper lakes had deeper, but shorter heads, and smaller eyes. Higher elevation lakes were associated with fish with shorter heads and jaws. Within-population shape variation also differed by population, and was positively correlated with lake surface area and depth. Trout within reservoirs differed subtly from those in natural lakes, having larger eyes, shorter jaws and greater variability. This study documents an extraordinary morphological variation between and within populations of brown trout, and demonstrates the role of the extrinsic environment in driving phenotypic structuring over a medium-scale and varied geographic area.

The Growth of Brown Trout (Salmo Trutta Linn.)

1951 ◽  
Vol 28 (4) ◽  
pp. 473-491
Author(s):  
MARGARET E. BROWN
Keyword(s):  
Salmo Trutta ◽  
Chemical Substance ◽  
Orange Pigment ◽  
Once Daily ◽  
Constant Rate ◽  
Different Temperatures ◽  
Brown Trout Salmo Trutta ◽  
Survival And Growth ◽  
Four Levels ◽  
Maintenance Requirements

Groups of 100 trout fry were grown in identical aquarium tanks at constant temperatures, with 12 hr. of illumination per day, constant rate of water flow, aeration and composition of the water. Two different temperatures, three different types of food and four levels of feeding were investigated. Individual lengths were recorded for the first 11 weeks after the beginning of feeding. The trout fry took live Tubifex worms eagerly and grew well up to a certain size, when they began to develop bleeding from the fins and dilation of cutaneous blood vessels and to die. It is suggested that Tubifex either lacks some chemical substance essential for trout survival or contains some substance which is accumulative poison. The trout fry which were fed with shrimp meal lost condition and showed poor survival and growth, suggesting that their diet lacked some necessary constituent. These fish developed orange pigment in their caudal and adipose fins; such orange pigment was not developed by fry fed with Tubifex or with liver. The trout fry which were fed with liver had the lowest mortality and showed the best growth, supporting the view that liver contains all the substances necessary for trout growth. Fry fed twice daily with liver showed less enthusiasm for their food than those fed once daily but the former grew slightly faster. Fry fed three or four times per week with liver gorged themselves whenever they were fed but grew at lower rates than those fed daily. Trout fry allowed to eat as much liver as they would once per week gorged themselves, but obtained less than their maintenance requirements and began to die of starvation after 4 weeks at 12.5° C. They were able to grow slowly when fed twice per week. Fry fed once or twice daily with liver grew larger than those thus fed with Tubifex, and the latter grew larger than fry fed daily with shrimpmeal. There were no significant differences in size which could be correlated with diet among fish fed less often than once daily. Trout fry fed daily at 10.5° C. grew more slowly than those fed daily at 12.5° C., but those fed less frequently showed no differences in growth rate which could be associated with temperature. Those fed with Tubifex at 10.5° C. showed a delay of 2 weeks in the onset of high mortality compared with those at 12.5° C.

Effects of Storage Temperature on Tyramine Production by Enterococcus faecalis R612Z1 in Water-Boiled Salted Ducks

2014 ◽  
Vol 77 (10) ◽  
pp. 1804-1808 ◽  
Author(s):  
FANG LIU ◽  
LIHUI DU ◽  
HAIHONG WU ◽  
DAOYING WANG ◽  
YONGZHI ZHU ◽  
...  
Keyword(s):  
Quantitative Pcr ◽  
Enterococcus Faecalis ◽  
Reverse Transcription ◽  
Storage Temperature ◽  
Enzymatic Activities ◽  
Expression Level ◽  
Reverse Transcription Quantitative Pcr ◽  
Different Temperatures ◽  
Meat Samples ◽  
Storage Temperatures

Tyramine production by Enterococcus faecalis R612Z1 in water-boiled salted ducks was evaluated during storage at different temperatures. The results showed that E. faecalis R612Z1 could produce tyramine in meat samples when the storage temperature was no less than 4°C. The E. faecalis R612Z1 counts of the meat samples reached 108 CFU/g on day 7 at 4°C and on day 4 at 10°C. However, the tyramine content of the meat samples stored at 10°C increased to 23.73 μg/g (on day 10), which was greater than the level in the samples stored at 4°C (7.56 μg/g). Reverse transcription quantitative PCR detection of the expression level of the tyrDC gene in E. faecalis R612Z1 in the meat samples revealed no significant changes at different storage temperatures. Thus, the changes in tyramine production of E. faecalis R612Z1 may be due to the different enzymatic activities at different storage temperatures.

The Growth of Brown Trout (Salmo Trutta Linn.)

1946 ◽  
Vol 22 (3-4) ◽  
pp. 145-155
Author(s):  
MARGARET E. BROWN
Keyword(s):  
Differential Effect ◽  
Salmo Trutta ◽  
Specific Growth ◽  
Effect Of Temperature ◽  
Equal Weight ◽  
Different Temperatures ◽  
Brown Trout Salmo Trutta ◽  
Sigmoid Curve ◽  
Specific Growth Rates ◽  
Maintenance Requirements

1. Two-year-old trout were grown in controlled environmental conditions in water of different temperatures. 2. The specific growth rates of trout living at different constant temperatures and of those living in water of changing temperature were high between 7 and 9°C. and between 16 and 19°C., and were low above, between and below these temperatures. The existence of these two growth rate maxima may be explained by a differential effect of temperature on the amount of food eaten and the activity of the fish, the former being maximal between 10 and 19°C. and the latter between 10 and 12°C. The efficiency of utilization of the food was low when the temperature was low and also when the activity was high. 3. The maintenance requirements of trout of equal weight increased with increase in temperature. The relation followed a sigmoid curve, which may be explained by a differential effect of temperature on the basal metabolism and on the activity of the trout.

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