Investigation of the Impact of Na₂S₂O₅ on the Impedance Spectrum of Pork Loin Tissue in the Low-Frequency Range
Main Article Content
Abstract
Food safety, especially concerning fresh meat, has always been a primary concern in the food industry. Pork, due to its high consumption rate, is highly susceptible to spoilage caused by bacterial growth during storage. One of the effective methods to assess the freshness of meat is Electrochemical Impedance Spectroscopy (EIS), a non- destructive technique that allows for the rapid evaluation of meat quality and the detection of chemical preservatives. However, detecting preservatives such as sodium metabisulfite (Na₂S₂O₅)—a common additive in food remains limited. This study aims to examine the impact of Na₂S₂O₅ on the impedance spectrum of pork loin tissue in the low-frequency range, thereby developing a method to distinguish between three tissue conditions: fresh meat, spoiled untreated meat, and spoiled meat treated with preservatives. Impedance measurements were conducted on three types of meat samples across frequencies ranging from 20 Hz to 200 kHz. The results revealed that 200 Hz was the most sensitive frequency, allowing clear differentiation between the three sample types. This discovery not only provides insight into the interaction mechanisms between Na₂S₂O₅ and biological tissue but also demonstrates the potential of impedance spectroscopy as a fast, non-invasive method for evaluating the quality and degree of degradation of fresh meat in the presence of preservatives.
Keywords
EIS, impedance magnitude, impedance phase, pork loin, Na₂ S₂ O₅
Article Details
This work is licensed under a Creative Commons Attribution 4.0 International License.
References
[2] D. Ercolini et al., “Monitoring of microbial metabolites and bacterial diversity in beef stored under different packaging londitions,” Appl Environ Microbiol, vol. 77, no. 20, pp. 7372–7381, Oct. 2011, doi: 10.1128/AEM.05521-11.
[3] L. Gram and P. Dalgaard, “Fish spoilage bacteria - Problems and solutions,” Jun. 01, 2002, Elsevier Ltd. doi: 10.1016/S0958-1669(02)00309-9.
[4] M. S. Abdullah Sani, A. M. Ismail, A. Azid, and M. S. Samsudin, “Establishing forensic food models for authentication and quantification of porcine adulterant in gelatine and marshmallow,” Food Control, vol. 130, Dec. 2021, doi: 10.1016/j.foodcont.2021.108350.
[5] E. P. on F. additives and N. S. added to F.(ANS), “Scientific Opinion on the re-
evaluation of sulfur dioxide (E 220), sodium sulfite (E 221), sodium bisulfite (E 222), sodium metabisulfite (E 223), potassium metabisulfite (E 224), calcium sulfite (E 226), calcium bisulfite (E 227) and potassium bisulfite (E 228) as food additives,” EFSA Journal, vol. 14, no. 4, p. 4438, Apr. 2016, doi: 10.2903/j.efsa.2016.4438.
[6] S. Kelkar, C. J. Boushey, and M. Okos, “A method to determine the density of foods using X-ray imaging,” J Food Eng, vol. 159, pp. 36– 41, 2015, doi:
10.1016/j.jfoodeng.2015.03.012.
[7] Z. Xiong, D. W. Sun, H. Pu, W. Gao, and Q.Dai, “Applications of emerging imaging techniques for meat quality and safety detection and evaluation: A review,” Crit Rev Food Sci Nutr, vol. 57, no. 4, pp. 755–768, Mar. 2017, doi: 10.1080/10408398.2014.954282.
[8] M. Peyvasteh, A. Popov, A. Bykov, and I.Meglinski, “Meat freshness revealed by
visible to near-infrared spectroscopy and principal component analysis,” J PhysCommun, vol. 4, no. 9, p. 095011, 2020, doi: 10.1088/2399-6528/abb322.
[9] Z. Xiong, D. W. Sun, H. Pu, A. Xie, Z. Han, and M. Luo, “Non-destructive prediction of thiobarbituric acid reactive substances (TBARS) value for freshness evaluation of chicken meat using hyperspectral imaging,” Food Chem, vol. 179, pp. 175–181, Jul. 2015, doi: 10.1016/j.foodchem.2015.01.116.
[10] J. Zhu et al., “Effect of multiple freeze–thaw cycles on water migration, protein
conformation and quality attributes of beef longissimus dorsi muscle by real-time low field nuclear magnetic resonance and Raman spectroscopy,” Food Research International, vol. 166, p. 112644, 2023, doi: 10.1016/j.foodres.2023.112644.
[11] L. Zhang, H. Shen, and Y. Luo, “A nondestructive method for estimating
freshness of freshwater fish,” European Food Research and Technology, vol. 232, no. 6, pp.979–984, Jun. 2011, doi: 10.1007/s00217-011-1467-z.
[12] P. Srirangsan, N. Hamada-Sato, K. Kawai, M.Watanabe, and T. Suzuki, “Improvement of fish freshness determination method by the application of amorphous freeze-dried enzymes,” J Agric Food Chem, vol. 58, no. 23,
pp. 12456–12461, Dec. 2010, doi: 10.1021/jf102363a.
[13] Y. Leng, C. Zhang, Y. Gao, and X. Wang, “Bio-impedance measurements for meat quality determination of pork loins under repeated freeze-thaw treatments,” Journal of Food Composition and Analysis, vol. 125, p.105779, 2024, doi: 10.1016/j.jfca.2023.105779.
[14] S. Huh, H. J. Kim, S. Lee, J. Cho, A. Jang, and J. Bae, “Utilization of electrical impedance spectroscopy and image classification for non-invasive early assessment of meat freshness,” Sensors (Switzerland), vol. 21, no. 3, pp. 1–13, Feb. 2021, doi: 10.3390/s21031001.
[15] Y. Leng, C. Zhang, Y. Gao, and X. Wang, “Bio-impedance measurements for meat quality determination of pork loins under repeated freeze-thaw treatments,” Journal of Food Composition and Analysis, vol. 125, p.105779, 2024, doi: 10.1016/j.jfca.2023.105779.
[16] S. Chiang et al., “Electrical Impedance Characterization of in Vivo Porcine Tissue Using Machine Learning,” J Electr Bioimpedance, vol. 12, pp. 26–33, Jul. 2021, doi: 10.2478/joeb-2021-0005.
[17] S. Wang, Z. Zhang, X. Zhao, and X. Xiao, “Electrical impedance spectroscopy for non-destructive meat freshness assessment,” Discover Food, vol. 4, no. 1, p. 177, 2024, doi: 10.1007/s44187-024-00259-5.
[18] H. B. Nguyen and L. T. Nguyen, “Rapid and non-invasive evaluation of pork meat quality during storage via impedance measurement,” Int J Food Sci Technol, vol. 50, no. 8, pp.
1718–1725, Aug. 2015, doi:
10.1111/ijfs.12847.
[19] Đ. T. Trung, “Nghiên cứu phát triển phương pháp đo phổ trở kháng điện nhằm xác định sự có mặt của Kali nitrat có trong thịt lợn thăn,” 2023.
[20] S. Al Hadeethi, L. Petrescu, C. Ionescu Tîrgovişte, C.-D. Petrescu, and D. Mihăilescu, “LOW-FREQUENCY ELECTRICAL IMPEDANCE MEAT MEASUREMENTS.”
[21] Z. A. H. Al-Tameemi, “A Review of Side Effects of Artificial Preservatives on the
Human Health,” Al-Kitab Journal for Pure Sciences, vol. 9, no. 01, pp. 68–90, Jan. 2025, doi: 10.32441/kjps.09.01.p5.
[22] A. Alimohammadi et al., “Sodium metabisulfite as a cytotoxic food additive induces apoptosis in HFFF2 cells,” Food Chem, vol. 358, p. 129910, 2021, doi:
10.1016/j.foodchem.2021.129910.
[23] “What Is Sodium Metabisulfite and Why Is It in Food?,” Livestrong.
[24] H. Fricke, “XXXIII. The theory of electrolytic polarization,” The London, Edinburgh, and Dublin Philosophical Magazine and Journal
of Science, vol. 14, no. 90, pp. 310–318, Aug. 1932, doi: 10.1080/14786443209462064.
[25] K. S. Cole and R. H. Cole, “Dispersion and Absorption in Dielectrics I. Alternating Current Characteristics,” J Chem Phys, vol. 9, no. 4, pp. 341–351, Apr. 1941, doi: 10.1063/1.1750906.