Please use this identifier to cite or link to this item: https://scholarbank.nus.edu.sg/handle/10635/54489
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dc.titleA new approach for the determination of fish freshness by electrochemical impedance spectroscopy
dc.contributor.authorNiu, J.
dc.contributor.authorLee, J.Y.
dc.date.accessioned2014-06-16T09:31:40Z
dc.date.available2014-06-16T09:31:40Z
dc.date.issued2000
dc.identifier.citationNiu, 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.
dc.identifier.issn00221147
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/54489
dc.description.abstractChanges 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.
dc.sourceScopus
dc.subjectElectrochemical impedance spectroscopy
dc.subjectFish freshness
dc.subjectImpedance
dc.subjectSeafood
dc.typeArticle
dc.contributor.departmentCHEMICAL & ENVIRONMENTAL ENGINEERING
dc.description.sourcetitleJournal of Food Science
dc.description.volume65
dc.description.issue5
dc.description.page780-785
dc.description.codenJFDSA
dc.identifier.isiutNOT_IN_WOS
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