Ultrasonic monitoring of fish thawing process optimal time of thawing and effect of freezing/thawing.
Identifieur interne : 000394 ( Ncbi/Merge ); précédent : 000393; suivant : 000395Ultrasonic monitoring of fish thawing process optimal time of thawing and effect of freezing/thawing.
Auteurs : Youssef Ait El Kadi [Maroc] ; Ali Moudden [Maroc] ; Bouazza Faiz [Maroc] ; Gerard Maze [France] ; Dominique Decultot [France]Source :
- Acta scientiarum polonorum. Technologia alimentaria [ 1898-9594 ]
English descriptors
- KwdEn :
- MESH :
- analysis : Seafood.
- methods : Ultrasonography.
- physiology : Salmon.
- Animals, Freezing, Time Factors, Transition Temperature.
Abstract
Fish quality is traditionally controlled by chemical and microbiological analysis. The non-destructive control presents an enormous professional interest thanks to the technical contribution and precision of the analysis to which it leads. This paper presents the results obtained from a characterisation of fish thaw-ing process by the ultrasonic technique, with monitoring thermal processing from frozen to defrosted states.
PubMed: 24584956
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xml:lang="fr">Maroc</country><wicri:regionArea>Laboratory of Metrology and Data Processing, Ibn Zohr University,Agadir</wicri:regionArea><wicri:noRegion>Agadir</wicri:noRegion></affiliation></author><author><name sortKey="Faiz, Bouazza" sort="Faiz, Bouazza" uniqKey="Faiz B" first="Bouazza" last="Faiz">Bouazza Faiz</name><affiliation wicri:level="1"><nlm:affiliation>Laboratory of Metrology and Data Processing, Ibn Zohr University,Agadir, Morocco.</nlm:affiliation><country xml:lang="fr">Maroc</country><wicri:regionArea>Laboratory of Metrology and Data Processing, Ibn Zohr University,Agadir</wicri:regionArea><wicri:noRegion>Agadir</wicri:noRegion></affiliation></author><author><name sortKey="Maze, Gerard" sort="Maze, Gerard" uniqKey="Maze G" first="Gerard" last="Maze">Gerard Maze</name><affiliation wicri:level="1"><nlm:affiliation>Ultrasonic Laboratory of Acoustics and Electronics, University of Le Havre, France.</nlm:affiliation><country xml:lang="fr">France</country><wicri:regionArea>Ultrasonic Laboratory of Acoustics and Electronics, University of Le Havre</wicri:regionArea><wicri:noRegion>University of Le Havre</wicri:noRegion><wicri:noRegion>University of Le Havre</wicri:noRegion></affiliation></author><author><name sortKey="Decultot, Dominique" sort="Decultot, Dominique" uniqKey="Decultot D" first="Dominique" last="Decultot">Dominique Decultot</name><affiliation wicri:level="1"><nlm:affiliation>Ultrasonic Laboratory of Acoustics and Electronics, University of Le Havre, France.</nlm:affiliation><country xml:lang="fr">France</country><wicri:regionArea>Ultrasonic Laboratory of Acoustics and Electronics, University of Le Havre</wicri:regionArea><wicri:noRegion>University of Le Havre</wicri:noRegion><wicri:noRegion>University of Le Havre</wicri:noRegion></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="????"><PubDate><MedlineDate>2013 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University,Agadir</wicri:regionArea><wicri:noRegion>Agadir</wicri:noRegion></affiliation></author><author><name sortKey="Moudden, Ali" sort="Moudden, Ali" uniqKey="Moudden A" first="Ali" last="Moudden">Ali Moudden</name><affiliation wicri:level="1"><nlm:affiliation>Laboratory of Metrology and Data Processing, Ibn Zohr University,Agadir, Morocco.</nlm:affiliation><country xml:lang="fr">Maroc</country><wicri:regionArea>Laboratory of Metrology and Data Processing, Ibn Zohr University,Agadir</wicri:regionArea><wicri:noRegion>Agadir</wicri:noRegion></affiliation></author><author><name sortKey="Faiz, Bouazza" sort="Faiz, Bouazza" uniqKey="Faiz B" first="Bouazza" last="Faiz">Bouazza Faiz</name><affiliation wicri:level="1"><nlm:affiliation>Laboratory of Metrology and Data Processing, Ibn Zohr University,Agadir, Morocco.</nlm:affiliation><country xml:lang="fr">Maroc</country><wicri:regionArea>Laboratory of Metrology and Data Processing, Ibn Zohr University,Agadir</wicri:regionArea><wicri:noRegion>Agadir</wicri:noRegion></affiliation></author><author><name sortKey="Maze, Gerard" sort="Maze, Gerard" uniqKey="Maze G" first="Gerard" last="Maze">Gerard Maze</name><affiliation wicri:level="1"><nlm:affiliation>Ultrasonic Laboratory of Acoustics and Electronics, University of Le Havre, France.</nlm:affiliation><country xml:lang="fr">France</country><wicri:regionArea>Ultrasonic Laboratory of Acoustics and Electronics, University of Le Havre</wicri:regionArea><wicri:noRegion>University of Le Havre</wicri:noRegion><wicri:noRegion>University of Le Havre</wicri:noRegion></affiliation></author><author><name sortKey="Decultot, Dominique" sort="Decultot, Dominique" uniqKey="Decultot D" first="Dominique" last="Decultot">Dominique Decultot</name><affiliation wicri:level="1"><nlm:affiliation>Ultrasonic Laboratory of Acoustics and Electronics, University of Le Havre, France.</nlm:affiliation><country xml:lang="fr">France</country><wicri:regionArea>Ultrasonic Laboratory of Acoustics and Electronics, University of Le Havre</wicri:regionArea><wicri:noRegion>University of Le Havre</wicri:noRegion><wicri:noRegion>University of Le Havre</wicri:noRegion></affiliation></author></analytic><series><title level="j">Acta scientiarum polonorum. Technologia alimentaria</title><idno type="eISSN">1898-9594</idno></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Animals</term><term>Freezing</term><term>Salmon (physiology)</term><term>Seafood (analysis)</term><term>Time Factors</term><term>Transition Temperature</term><term>Ultrasonography (methods)</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Seafood</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Ultrasonography</term></keywords><keywords scheme="MESH" qualifier="physiology" xml:lang="en"><term>Salmon</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Animals</term><term>Freezing</term><term>Time Factors</term><term>Transition Temperature</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Fish quality is traditionally controlled by chemical and microbiological analysis. The non-destructive control presents an enormous professional interest thanks to the technical contribution and precision of the analysis to which it leads. This paper presents the results obtained from a characterisation of fish thaw-ing process by the ultrasonic technique, with monitoring thermal processing from frozen to defrosted states.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">24584956</PMID><DateCreated><Year>2014</Year><Month>3</Month><Day>3</Day></DateCreated><DateCompleted><Year>2014</Year><Month>10</Month><Day>27</Day></DateCompleted><DateRevised><Year>2014</Year><Month>3</Month><Day>3</Day></DateRevised><Article PubModel="Print"><Journal><ISSN IssnType="Electronic">1898-9594</ISSN><JournalIssue CitedMedium="Internet"><Volume>12</Volume><Issue>3</Issue><PubDate><MedlineDate>2013 Jul-Sep</MedlineDate></PubDate></JournalIssue><Title>Acta scientiarum polonorum. Technologia alimentaria</Title><ISOAbbreviation>Acta Sci Pol Technol Aliment</ISOAbbreviation></Journal><ArticleTitle> Ultrasonic monitoring of fish thawing process optimal time of thawing and effect of freezing/thawing.</ArticleTitle><Pagination><MedlinePgn>273-82</MedlinePgn></Pagination><Abstract><AbstractText Label="INTRODUCTION" NlmCategory="BACKGROUND">Fish quality is traditionally controlled by chemical and microbiological analysis. The non-destructive control presents an enormous professional interest thanks to the technical contribution and precision of the analysis to which it leads. This paper presents the results obtained from a characterisation of fish thaw-ing process by the ultrasonic technique, with monitoring thermal processing from frozen to defrosted states.</AbstractText><AbstractText Label="MATERIAL AND METHODS" NlmCategory="METHODS">The study was carried out on fish type red drum and salmon cut into fillets of 15 mm thickness. After being frozen at -20°C, the sample is enclosed in a plexiglas vessel with parallel walls at the ambient temperature 30°C and excited in perpendicular incidence at 0.5 MHz by an ultrasonic pulser-receiver Sofranel 5052PR. the technique of measurement consists to study the signals reflected by fish during its thawing, the specific techniques of signal processing are implemented to deduce informations characterizing the state of fish and its thawing process by examining the evolution of the position echoes reflected by the sample and the viscoelastic parameters of fish during its thawing.</AbstractText><AbstractText Label="RESULTS" NlmCategory="RESULTS">The obtained results show a relationship between the thermal state of fish and its acoustic properties, which allowed to deduce the optimal time of the first thawing in order to restrict the growth of microbial flora. For salmon, the results show a decrease of 36% of the time of the second thawing and an increase of 10.88% of the phase velocity, with a decrease of 65.5% of the peak-to-peak voltage of the signal reflected, thus a decrease of the acoustic impedance.</AbstractText><AbstractText Label="CONCLUSIONS" NlmCategory="CONCLUSIONS">This study shows an optimal time and an evolution rate of thawing specific to each type offish and a correlation between the acoustic behavior of fish and its thermal state which approves that this technique of ultrasonic monitoring can substitute the control using the destructive chemical analysis in order to monitor the thawing process and to know whether a fish has suffered an accidental thawing.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>El Kadi</LastName><ForeName>Youssef Ait</ForeName><Initials>YA</Initials><AffiliationInfo><Affiliation>Laboratory of Metrology and Data Processing, Ibn Zohr University,Agadir, Morocco.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Moudden</LastName><ForeName>Ali</ForeName><Initials>A</Initials><AffiliationInfo><Affiliation>Laboratory of Metrology and Data Processing, Ibn Zohr University,Agadir, Morocco.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Faiz</LastName><ForeName>Bouazza</ForeName><Initials>B</Initials><AffiliationInfo><Affiliation>Laboratory of Metrology and Data Processing, Ibn Zohr University,Agadir, Morocco.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Maze</LastName><ForeName>Gerard</ForeName><Initials>G</Initials><AffiliationInfo><Affiliation>Ultrasonic Laboratory of Acoustics and Electronics, University of Le Havre, France.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Decultot</LastName><ForeName>Dominique</ForeName><Initials>D</Initials><AffiliationInfo><Affiliation>Ultrasonic Laboratory of Acoustics and Electronics, University of Le Havre, France.</Affiliation></AffiliationInfo></Author></AuthorList><Language>ENG</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList></Article><MedlineJournalInfo><Country>Poland</Country><MedlineTA>Acta Sci Pol Technol Aliment</MedlineTA><NlmUniqueID>101295615</NlmUniqueID><ISSNLinking>1644-0730</ISSNLinking></MedlineJournalInfo><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D000818" MajorTopicYN="N">Animals</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005615" MajorTopicYN="Y">Freezing</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D012474" MajorTopicYN="N">Salmon</DescriptorName><QualifierName UI="Q000502" MajorTopicYN="Y">physiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D017747" MajorTopicYN="N">Seafood</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D013997" MajorTopicYN="N">Time Factors</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D044366" MajorTopicYN="N">Transition Temperature</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D014463" MajorTopicYN="N">Ultrasonography</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="N">methods</QualifierName></MeshHeading></MeshHeadingList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="entrez"><Year>2014</Year><Month>3</Month><Day>4</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2014</Year><Month>3</Month><Day>4</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2014</Year><Month>10</Month><Day>28</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">24584956</ArticleId><ArticleId IdType="pii">1085324</ArticleId></ArticleIdList></PubmedData></pubmed><affiliations><list><country><li>France</li><li>Maroc</li></country></list><tree><country name="Maroc"><noRegion><name sortKey="El Kadi, Youssef Ait" sort="El Kadi, Youssef Ait" uniqKey="El Kadi Y" first="Youssef Ait" last="El Kadi">Youssef Ait El Kadi</name></noRegion><name sortKey="Faiz, Bouazza" sort="Faiz, Bouazza" uniqKey="Faiz B" first="Bouazza" last="Faiz">Bouazza Faiz</name><name sortKey="Moudden, Ali" sort="Moudden, Ali" uniqKey="Moudden A" first="Ali" last="Moudden">Ali Moudden</name></country><country name="France"><noRegion><name sortKey="Maze, Gerard" sort="Maze, Gerard" uniqKey="Maze G" first="Gerard" last="Maze">Gerard Maze</name></noRegion><name sortKey="Decultot, Dominique" sort="Decultot, Dominique" uniqKey="Decultot D" first="Dominique" last="Decultot">Dominique Decultot</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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