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    A highly sensitive hyperbranched Au plasmonic blackbody immunochromatographic assay for detection of leucomalachite green in fish and shrimp
    (2024-01-02)
    Teepoo, Siriwan
    ;
    Jantra, Jongjit
    ;
    Panapong, Khaunnapa
    ;
    Ajayi, David Taiwo
    A novel immunochromatographic assay (ICA) based on hyperbranched Au plasmonic blackbodies (AuPBs) with a smartphone readout was fabricated for the detection of leucomalachite green (LMG) in fish and shrimp products. The ICA was carried out in a competitive immunoassay format with AuPBs as labels. The developed AuPBs-ICA allowed for the LMG detection with a low detection limit (0.15 μg L<sup>−1</sup>) within 5 min by the smartphone reader. With the label-AuPBs ICA, the color intensity response was linearly related to the concentrations of the LMG (0.2 −1.7 μg L<sup>−1</sup>). The test line signal could be clearly distinguished at a 1.7 μg L<sup>−1</sup> LMG as a cut-off level by the naked eye, which is lower than the conventional colloidal gold nanoparticle (2 μg L<sup>−1</sup>) and star-shaped nanoparticles (1.9 μg L<sup>−1</sup>) labeling. LMG contamination in samples was determined with the proposed AuPBs-ICA and the enzyme-linked immunosorbent (ELISA). The AuPBs-ICA results showed good agreement with those from the ELISA. The proposed AuPBs-ICA has the potential to be used as a rapid, sensitive, and simple device for the analysis of LMG residues in fish and shrimp samples.
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    How to predict product temperature changes during transport in an insulated box equipped with an ice pack: Experimental versus 1-D and 3-D modelling approaches
    (2019-04-01)
    Laguerre, O.
    ;
    Chaomuang, N.
    ;
    Derens, E.
    ;
    Flick, D.
    An experiment was carried out to monitor food temperature changes with time in two insulated boxes equipped with an ice pack. The first experiment was carried out in a test room under well controlled ambient temperature and with a box of reinforce lateral insulation. The second experiment was in real use condition and with 2 different boxes. Two models were developed to predict product temperature changes until the ice is completely melted: an analytical 1-D and a 3-D model. The 1D model predictions are in good agreement for the first experiment. But in real use condition, the 1D model underestimates the temperature evolution, while the 3-D model gives better prediction. A comparison of the advantages and disadvantages of these two models was performed. The 1-D approach enables prediction of the main parameters (warmest temperature, ice melting time). A correction factor was proposed to improve the prediction precision using the 1-D model.
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    Mass-volume-area properties of frozen Skipjack tuna
    (2012-05-01)
    Pornchaloempong, Pimpen
    ;
    Sirisomboon, Panmanas
    ;
    Nunak, Navapattra
    This study investigates the physical properties of Skipjack tuna (Katsuwonus pelamis), including weight, size, volume, apparent density, surface and projected area, and the correlation between these parameters. An analysis of the physical characteristics of the Skipjack tuna suggests that its shape can be broken down into three main sections: the head, the center, and the tail. The central section of Skipjack tuna can be considered a barrel shape with an elliptical cross section, whereas the head and tail can be considered cones with elliptical bases. Linear regression analyses between fish weight and other geometric properties revealed a significant correlation (R<sup>2</sup> = 0.74-0.97) to volume, projected area (side and top view), length, width (measured at the thickest part), and perimeter (measured at the thickest part). The results from this systematic analysis could be used in the design of new processes and equipment for Skipjack tuna processing. © 2012 Copyright Taylor and Francis Group, LLC.