Rapid and nondestructive determination of qualities in vacuum-packaged catfish (Clarias leather) fillets during slurry ice storage

Leipeng Cao, Zhenghua Huang, Daishe Wu, Roger Ruan, Yuhuan Liu

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4 Scopus citations


This study investigated the effect of different site and vacuum package on catfish quality during slurry ice storage and feasibility of rapid detection of fillet quality using near infrared spectroscopy (NIRs). The results showed the nutrients content of fillet had significant difference (p <.05) between front and rear mid-line site in catfish (using the ventral back end as the mid-line). After 30 days slurry ice storage, drop loss and ΔΕ significantly increased to 6.04% and 5.92, respectively. Total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), pH, and total viable count (TVC) of fillet were over acceptable limit for fish at day 30. The accuracy (R2) for TVB-N, TBA, drip loss, L*, ΔE, and whiteness detection by partial least squares regression (PLSR) models was 0.86–0.90 and residual predictive deviation (RPD) was 2.66–3.19, indicating that NIRs technology combined with PLSR calibration analysis had great capability for qualitative and quantitative of catfish freshness. Practical applications: The development of rapid freshness detection method is important to meet the requirements of quality evaluation and grading of fish products. In this study, using chemometrics method to fit infrared spectra data with freshness of catfish, the optimal infrared quantitative prediction model of catfish fillets could be established to evaluated freshness of catfish, which will provide a simple, rapid, viable, and not destructive method for freshness determination in the process of production and circulation.

Original languageEnglish (US)
Article numbere15262
JournalJournal of Food Processing and Preservation
Issue number3
StatePublished - Jan 25 2021

Bibliographical note

Funding Information:
This research was supported by the National Natural Science Foundation of China (21466022, and 21878139) in China; the research project of State Key Laboratory of Food Science and Technology, Nanchang University (Project No. SKLF‐ZZB‐201915) in China; Daily Postdoctoral Support of Jiangxi Province (2020RC08) in China.

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© 2021 Wiley Periodicals LLC


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