Potential of novel cadaverine biosensor technology to predict shelf life of chilled yellowfin tuna (Thunnus albacares)

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Potential of novel cadaverine biosensor technology to predict shelf life of chilled yellowfin tuna (Thunnus albacares). / Alexi, Niki; Hvam, Jeanette; Lund, Birgitte W.; Nsubuga, Lawrence; de Oliveira Hansen, Roana Melina; Thamsborg, Kristian; Lofink, Fabian; Byrne, Derek V.; Leisner, Jørgen J.

I: Food Control, Bind 119, 107458, 01.2021.

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avisTidsskriftartikelForskningpeer review

Harvard

Alexi, N, Hvam, J, Lund, BW, Nsubuga, L, de Oliveira Hansen, RM, Thamsborg, K, Lofink, F, Byrne, DV & Leisner, JJ 2021, 'Potential of novel cadaverine biosensor technology to predict shelf life of chilled yellowfin tuna (Thunnus albacares)', Food Control, bind 119, 107458. https://doi.org/10.1016/j.foodcont.2020.107458

APA

Alexi, N., Hvam, J., Lund, B. W., Nsubuga, L., de Oliveira Hansen, R. M., Thamsborg, K., Lofink, F., Byrne, D. V., & Leisner, J. J. (2021). Potential of novel cadaverine biosensor technology to predict shelf life of chilled yellowfin tuna (Thunnus albacares). Food Control, 119, [107458]. https://doi.org/10.1016/j.foodcont.2020.107458

CBE

Alexi N, Hvam J, Lund BW, Nsubuga L, de Oliveira Hansen RM, Thamsborg K, Lofink F, Byrne DV, Leisner JJ. 2021. Potential of novel cadaverine biosensor technology to predict shelf life of chilled yellowfin tuna (Thunnus albacares). Food Control. 119:Article 107458. https://doi.org/10.1016/j.foodcont.2020.107458

MLA

Vancouver

Author

Alexi, Niki ; Hvam, Jeanette ; Lund, Birgitte W. ; Nsubuga, Lawrence ; de Oliveira Hansen, Roana Melina ; Thamsborg, Kristian ; Lofink, Fabian ; Byrne, Derek V. ; Leisner, Jørgen J. / Potential of novel cadaverine biosensor technology to predict shelf life of chilled yellowfin tuna (Thunnus albacares). I: Food Control. 2021 ; Bind 119.

Bibtex

@article{5bf2f7ba3fe0475fbb75627bc2fbb1cc,
title = "Potential of novel cadaverine biosensor technology to predict shelf life of chilled yellowfin tuna (Thunnus albacares)",
abstract = "A considerable amount of fresh fish is wasted, due to imprecise shelf life estimations that lead to relatively short use-by dates. This study aimed at evaluating a newly developed sensor measuring cadaverine headspace concentrations, as a rapid and precise measure to estimate within a realistic DK retail scenario freshness and shelf life of imported tuna loins. To achieve this the cadaverine concentration as measured by liquid chromatography-tandem mass spectrometry (LC- MS/MS) in tuna steaks from different biological replicas undergoing storage at 2 °C, were associated to the freshness states and shelf life as determined by the Quality Index Method (QIM) and microbial measurements. The cadaverine sensor responses of tuna stored under the same conditions were compared to the validated LC-MS/MS concentrations and benchmarked towards the QIM and microbial counts estimation of shelf life. The results indicated that the novel cadaverine biosensor allowed an estimation of freshness and transition of acceptable to unacceptable quality of the tuna steaks comparable to other methods such as LC-MS/MS determination of cadaverin, QIM and determination of microbiological counts. The composition of the microbiological flora during storage, consisted mainly of Pseudomonas fragi but also other Pseudomonas spp, Vibrio spp., Brochothrix thermosphacta, H2S producing bacteria and Enterobacteriaceae, the latter only in relatively low numbers. The novel biosensor technology appear to be a promising rapid and cost efficient method for evaluating freshness of several types of fish products in addition to fresh tuna, which will support the sustainability of the fish industry.",
keywords = "Cadaverine, Freshness, Quality index method, Sensor technology, Shelf life, Tuna",
author = "Niki Alexi and Jeanette Hvam and Lund, {Birgitte W.} and Lawrence Nsubuga and {de Oliveira Hansen}, {Roana Melina} and Kristian Thamsborg and Fabian Lofink and Byrne, {Derek V.} and Leisner, {J{\o}rgen J.}",
year = "2021",
month = jan,
doi = "10.1016/j.foodcont.2020.107458",
language = "English",
volume = "119",
journal = "Food Control",
issn = "0956-7135",
publisher = "Pergamon Press",

}

RIS

TY - JOUR

T1 - Potential of novel cadaverine biosensor technology to predict shelf life of chilled yellowfin tuna (Thunnus albacares)

AU - Alexi, Niki

AU - Hvam, Jeanette

AU - Lund, Birgitte W.

AU - Nsubuga, Lawrence

AU - de Oliveira Hansen, Roana Melina

AU - Thamsborg, Kristian

AU - Lofink, Fabian

AU - Byrne, Derek V.

AU - Leisner, Jørgen J.

PY - 2021/1

Y1 - 2021/1

N2 - A considerable amount of fresh fish is wasted, due to imprecise shelf life estimations that lead to relatively short use-by dates. This study aimed at evaluating a newly developed sensor measuring cadaverine headspace concentrations, as a rapid and precise measure to estimate within a realistic DK retail scenario freshness and shelf life of imported tuna loins. To achieve this the cadaverine concentration as measured by liquid chromatography-tandem mass spectrometry (LC- MS/MS) in tuna steaks from different biological replicas undergoing storage at 2 °C, were associated to the freshness states and shelf life as determined by the Quality Index Method (QIM) and microbial measurements. The cadaverine sensor responses of tuna stored under the same conditions were compared to the validated LC-MS/MS concentrations and benchmarked towards the QIM and microbial counts estimation of shelf life. The results indicated that the novel cadaverine biosensor allowed an estimation of freshness and transition of acceptable to unacceptable quality of the tuna steaks comparable to other methods such as LC-MS/MS determination of cadaverin, QIM and determination of microbiological counts. The composition of the microbiological flora during storage, consisted mainly of Pseudomonas fragi but also other Pseudomonas spp, Vibrio spp., Brochothrix thermosphacta, H2S producing bacteria and Enterobacteriaceae, the latter only in relatively low numbers. The novel biosensor technology appear to be a promising rapid and cost efficient method for evaluating freshness of several types of fish products in addition to fresh tuna, which will support the sustainability of the fish industry.

AB - A considerable amount of fresh fish is wasted, due to imprecise shelf life estimations that lead to relatively short use-by dates. This study aimed at evaluating a newly developed sensor measuring cadaverine headspace concentrations, as a rapid and precise measure to estimate within a realistic DK retail scenario freshness and shelf life of imported tuna loins. To achieve this the cadaverine concentration as measured by liquid chromatography-tandem mass spectrometry (LC- MS/MS) in tuna steaks from different biological replicas undergoing storage at 2 °C, were associated to the freshness states and shelf life as determined by the Quality Index Method (QIM) and microbial measurements. The cadaverine sensor responses of tuna stored under the same conditions were compared to the validated LC-MS/MS concentrations and benchmarked towards the QIM and microbial counts estimation of shelf life. The results indicated that the novel cadaverine biosensor allowed an estimation of freshness and transition of acceptable to unacceptable quality of the tuna steaks comparable to other methods such as LC-MS/MS determination of cadaverin, QIM and determination of microbiological counts. The composition of the microbiological flora during storage, consisted mainly of Pseudomonas fragi but also other Pseudomonas spp, Vibrio spp., Brochothrix thermosphacta, H2S producing bacteria and Enterobacteriaceae, the latter only in relatively low numbers. The novel biosensor technology appear to be a promising rapid and cost efficient method for evaluating freshness of several types of fish products in addition to fresh tuna, which will support the sustainability of the fish industry.

KW - Cadaverine

KW - Freshness

KW - Quality index method

KW - Sensor technology

KW - Shelf life

KW - Tuna

UR - http://www.scopus.com/inward/record.url?scp=85087790093&partnerID=8YFLogxK

U2 - 10.1016/j.foodcont.2020.107458

DO - 10.1016/j.foodcont.2020.107458

M3 - Journal article

AN - SCOPUS:85087790093

VL - 119

JO - Food Control

JF - Food Control

SN - 0956-7135

M1 - 107458

ER -