Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances
Electrical impedance spectroscopy (EIS), as an effective analytical technique for electrochemical system, has shown a wide application for food quality and safety assessment recently. Individual differences of livestock cause high variation in quality of raw meat and fish and their commercialized pr...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/6370739 |
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| author | Xin Zhao Hong Zhuang Seung-Chul Yoon Yonggui Dong Wei Wang Wei Zhao |
| author_facet | Xin Zhao Hong Zhuang Seung-Chul Yoon Yonggui Dong Wei Wang Wei Zhao |
| author_sort | Xin Zhao |
| collection | DOAJ |
| description | Electrical impedance spectroscopy (EIS), as an effective analytical technique for electrochemical system, has shown a wide application for food quality and safety assessment recently. Individual differences of livestock cause high variation in quality of raw meat and fish and their commercialized products. Therefore, in order to obtain the definite quality information and ensure the quality of each product, a fast and on-line detection technology is demanded to be developed to monitor product processing. EIS has advantages of being fast, nondestructive, inexpensive, and easily implemented and shows potential to develop on-line detecting instrument to replace traditional methods to realize time, cost, skilled persons saving and further quality grading. This review outlines the fundamental theories and two common measurement methods of EIS applied to biological tissue, summarizes its application specifically for quality assessment of meat and fish, and discusses challenges and future trends of EIS technology applied for meat and fish quality assessment. |
| format | Article |
| id | doaj-art-903b9a37d8b5479dac8a2babe6600da1 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-903b9a37d8b5479dac8a2babe6600da12025-02-03T01:10:17ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/63707396370739Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent AdvancesXin Zhao0Hong Zhuang1Seung-Chul Yoon2Yonggui Dong3Wei Wang4Wei Zhao5College of Engineering, China Agricultural University, Beijing 100083, ChinaQuality & Safety Assessment Research Unit, U.S. National Poultry Research Center, USDA-ARS, 950 College Station Rd., Athens, GA 30605, USAQuality & Safety Assessment Research Unit, U.S. National Poultry Research Center, USDA-ARS, 950 College Station Rd., Athens, GA 30605, USADepartment of Precision Instrument, Tsinghua University, Beijing 100084, ChinaCollege of Engineering, China Agricultural University, Beijing 100083, ChinaThe School of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaElectrical impedance spectroscopy (EIS), as an effective analytical technique for electrochemical system, has shown a wide application for food quality and safety assessment recently. Individual differences of livestock cause high variation in quality of raw meat and fish and their commercialized products. Therefore, in order to obtain the definite quality information and ensure the quality of each product, a fast and on-line detection technology is demanded to be developed to monitor product processing. EIS has advantages of being fast, nondestructive, inexpensive, and easily implemented and shows potential to develop on-line detecting instrument to replace traditional methods to realize time, cost, skilled persons saving and further quality grading. This review outlines the fundamental theories and two common measurement methods of EIS applied to biological tissue, summarizes its application specifically for quality assessment of meat and fish, and discusses challenges and future trends of EIS technology applied for meat and fish quality assessment.http://dx.doi.org/10.1155/2017/6370739 |
| spellingShingle | Xin Zhao Hong Zhuang Seung-Chul Yoon Yonggui Dong Wei Wang Wei Zhao Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances Journal of Food Quality |
| title | Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances |
| title_full | Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances |
| title_fullStr | Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances |
| title_full_unstemmed | Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances |
| title_short | Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances |
| title_sort | electrical impedance spectroscopy for quality assessment of meat and fish a review on basic principles measurement methods and recent advances |
| url | http://dx.doi.org/10.1155/2017/6370739 |
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