Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/54489
Title: A new approach for the determination of fish freshness by electrochemical impedance spectroscopy
Authors: Niu, J. 
Lee, J.Y. 
Keywords: Electrochemical impedance spectroscopy
Fish freshness
Impedance
Seafood
Issue Date: 2000
Source: Niu, J.,Lee, J.Y. (2000). A new approach for the determination of fish freshness by electrochemical impedance spectroscopy. Journal of Food Science 65 (5) : 780-785. ScholarBank@NUS Repository.
Abstract: Changes in several dielectric parameters of carp, herring and sea bass during their storage after death at 4 °C, 15 °C and 25 °C were examined by electrochemical impedance spectroscopy (EIS) in the frequency range of 0.1 Hz to 100 kHz. This method offers a simple, rapid and in situ measurement of the onset of spoilage. The phase angle and admittance changes are the best freshness indicators, from which four classifications of freshness may be defined for all of the 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.
Source Title: Journal of Food Science
URI: http://scholarbank.nus.edu.sg/handle/10635/54489
ISSN: 00221147
Appears in Collections:Staff Publications

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