Method of evaluating freshness of a fish product
AssigneeWinterlab Limited
InventorBarnet Liberman
Life of this patent
Estimating the term…
Abstract
A method of evaluating freshness of a fish product by cutting a small quantity of sample from the fish product, adding an effective amount of a staining reagent containing at least one of a cell-permeant dye and a cell-impermeant fluorescent dye onto the sample, incubating the sample for a predetermined duration, and determining the freshness of the fish product based on the fluorescence emitted from the sample.
Claims29
A method of evaluating freshness of a fish product comprising:
- cutting a small quantity of sample from the fish product;
- adding an effective amount of a staining reagent comprising at least one of a cell-permeant dye and a cell-impermeant fluorescent dye onto the sample;
- wherein the cell-permeant dye converts to a compound emitting a first fluorescence in the presence of intracellular esterase activity;
- wherein the cell-impermeant fluorescent dye can penetrate into compromised membranes of cells and emit a second fluorescence;
- and wherein the first fluorescence and the second fluorescence are distinguishable from each other when the indicator reagent comprises both the cell-permeant dye and the cell-impermeant dye;
- incubating the sample added with the staining reagent for a predetermined duration;
- and
- determining the freshness of the fish product based on at least one parameter selected from the group consisting of the intensity of the first fluorescence emitted from the incubated sample, the intensity of the second fluorescence emitted from the incubated sample, a first distance starting from the top of the sample to the farthest point in the sample at which the first fluorescence is detected;
- a second distance starting from the top of the sample to the farthest point in the sample at which the second fluorescence is detected.
The method of claim 3 wherein the intensities of the first fluorescence and the second fluorescence are quantified by a digital device, and the pre-established correlation is established based on the quantified intensities of the first fluorescence and the second fluorescence.
A method of evaluating freshness of a fish product comprising:
- cutting a small quantity of sample from the fish product;
- adding a staining reagent comprising an effective amount of calcein AM and an effective amount of EthD-1 homodimer onto the sample;
- incubating the sample added with the staining reagent for a predetermined duration;
- determining the freshness of the fish product based on, at least one of the intensity of a green fluorescence and a first distance starting from the top of the incubated sample to the farthest point in the incubated sample at which the green fluorescence being detected, and at least one of the intensity of a red fluorescence and a second distance starting from the top of the incubated sample to the farthest point in the incubated sample at which the red fluorescence being detected.
A method of evaluating freshness of a fish product comprising:
- cutting a small quantity of sample from the fish product;
- adding a staining reagent comprising an effective amount of Trypan Blue dye onto the sample;
- incubating the sample added with the staining reagent for a predetermined duration;
- determining the freshness of the fish product based on a penetration distance starting from the top of the incubated sample to the farthest point in the incubated sample at which the blue fluorescence is detected.
Dependencies are inferred from the claim text.