Can Consumers Judge the Freshness of Fish from Visual Cues? A Case Study of Japanese Consumers
FoodsIn contemporary markets, fish are frequently wrapped in cling film, necessitating consumers’ reliance on visual cues to assess freshness. This study explores whether common Japanese consumers can accurately discern fish freshness based solely on visual ...
Penglong Li +3 more
doaj +1 more source
Design and implementation of fish freshness detection algorithm using deep learning
IOP Conference Series: Earth and Environment, 2021 Organoleptic assessment of fresh fish includes specifications for the quality of the eyes, gills, mucus, odor, texture and flesh (color and appearance). However, not everyone has knowledge about it.
D. F. Anas, I. Jaya, Nurjanah
semanticscholar +1 more source
Synthesis of Naphthol-Benzothiazole Derivatives (HBO) and Dual-channel Non-destructive Detection of Salmon Freshness Using Agarose Gel Loaded with HBO [PDF]
Shipin KexueIn order to make up for the misjudgment of fish freshness by colorimetry due to the unclear color distinction, a naphthol-benzothiazole derivative (HBO) was synthesized by the condensation reaction of naphthol as a fluorophore with benzothiazole salt ...
Zhao Yafei, Yao Yuan, Zhong Keli, Sun Xiaofei, Li Xuepeng, Tang Lijun, Li Jianrong
doaj +1 more source
The Caenorhabditis elegans DPF‐3 and human DPP4 have tripeptidyl peptidase activity
FEBS Letters, EarlyView.The dipeptidyl peptidase IV (DPPIV) family comprises serine proteases classically defined by their ability to remove dipeptides from the N‐termini of substrates, a feature that gave the family its name. Here, we report the discovery of a previously unrecognized tripeptidyl peptidase activity in DPPIV family members from two different species.
Aditya Trivedi, Rajani Kanth Gudipati
wiley +1 more source
Die Qualitäts-Index-Methode (QIM), ein verlässliches Instrument zur sensorischen Bewertung der Frische von Fisch [PDF]
, 2004 Fish research institutes in Europe have made considerable effort in developing rapid, objective sensory methods for evaluation of fish freshness. The Quality Index Method(QIM) has been recommended for a European initiative regarding standardisation and ...
Oehlenschläger, Jörg
core
Crosstalk between the ribosome quality control‐associated E3 ubiquitin ligases LTN1 and RNF10
FEBS Letters, EarlyView.Loss of the E3 ligase LTN1, the ubiquitin‐like modifier UFM1, or the deubiquitinating enzyme UFSP2 disrupts endoplasmic reticulum–ribosome quality control (ER‐RQC), a pathway that removes stalled ribosomes and faulty proteins. This disruption may trigger a compensatory response to ER‐RQC defects, including increased expression of the E3 ligase RNF10 ...
Yuxi Huang +8 more
wiley +1 more source
Prolonging freshness of tilapia Oreochromis niloticus by evaporative cooling system (ECS) [PDF]
, 2009 The principle of Evaporative Cooling System (ECS) was adopted to construct a Wooden Evaporative Coolant Structure (WECS) to prolong the freshness of Tilapia, Oreochromis niloticus.
Adelowo, E.O., Eyo, A.A., Olokor, J.O.
core
Real‐time assay of ribonucleotide reductase activity with a fluorescent RNA aptamer
FEBS Letters, EarlyView.Ribonucleotide reductases (RNR) synthesize DNA building blocks de novo, making them crucial in DNA replication and drug targeting. FLARE introduces the first single‐tube real‐time coupled RNR assay, which enables isothermal tracking of RNR activity at nanomolar enzyme levels and allows the reconstruction of allosteric regulatory patterns and rapid ...
Jacopo De Capitani +4 more
wiley +1 more source
Food Innovation and AdvancesTo swiftly and noninvasively assess the freshness of bighead carp heads within simulated cold chain environments, an excitation-emission matrix fluorescence spectroscopy coupled with a long short-term memory network (EEM-LSTM) model was developed ...
Juan You +5 more
doaj +1 more source
Monitoring Red Sea Bream Scale Fluorescence as a Freshness Indicator
Fishes, 2017 Red sea bream (Pagrus major) scale fluorescence characteristics were identified as a potential rapid and non-destructive means for assessing the fish’s freshness.
Qiuhong Liao +5 more
doaj +1 more source