Quest of Intelligent Research Tools for Rapid Evaluation of Fish Quality: FTIR Spectroscopy and Multispectral Imaging Versus Microbiological Analysis
, Foteini F. Parlapani 2, Ioannis S. Boziaris 2, Efstathios Z. Panagou 1 and George-John E. Nychas 1,*Round 1
Reviewer 1 Report
The topic presented in this manuscript is very relevant in terms of human heath because addresses the big problem linked by consumption of contaminated food. Luckily, there are laws for their control worldwide in order to guarantee they quality both microbiological and chemical point of view.
The development of innovative tools for the detection of contaminants is very relevant topic but in this manuscript is not easy to evaluate theirs effectiveness because the microbiological part is poor.
The microbiological analysis performed are not strictly written including the sampling. It needs for thorough revision. Along the manuscript the microbiological part must be re written because relevant part are missing.
For example, which is the volume of sample analysed from each dilution? Describe which technique was used for each target microorganism? How the identification at species level was done? Do you have performed the positive and negative control?
The results are expressed as CFU/g , do you have done the dry weight ?
Further, the results interpretation is often inadequate for example
Line 166-167 pg 5 "The use of equipment, utensils and the 166 handling of fish fillets on working surfaces, even in an industrial environment with good hygiene 167
and sanitary practices, could result in cross-contamination between raw and final product..."
Again, the Fig. 1 is not clear , the range of assesses axis should be change to make more legible the results.
The consideration on result interpretation are often not supported by result. The manuscripts needs of major revision.
Author Response
REVIEWER 1
The topic presented in this manuscript is very relevant in terms of human heath because addresses the big problem linked by consumption of contaminated food. Luckily, there are laws for their control worldwide in order to guarantee they quality both microbiological and chemical point of view.
The development of innovative tools for the detection of contaminants is very relevant topic but in this manuscript is not easy to evaluate theirs effectiveness because the microbiological part is poor.
The microbiological analysis performed are not strictly written including the sampling. It needs for thorough revision. Along the manuscript the microbiological part must be re written because relevant part are missing.
For example, which is the volume of sample analysed from each dilution? Describe which technique was used for each target microorganism?
Response: We thank the reviewer for this comment that helps in the detailed description of the material and methods. The comment was adopted, and the text was modified accordingly (Rev. text line 115-127)
How the identification at species level was done? Do you have performed the positive and negative control?
Response: the microorganisms were tested using microscopy observation, Gram staining, oxidase and catalase results.
Your comment was adopted, and the text was modified accordingly (Rev. text line 127-128)
The results are expressed as CFU/g, do you have done the dry weight?
Response: We followed the standard microbiological technique (Harrigan and Mccance 1998, Laboratory methods in food microbiology)
Further, the results interpretation is often inadequate for example
Line 166-167 pg 5 "The use of equipment, utensils and the 166 handling of fish fillets on working surfaces, even in an industrial environment with good hygiene 167and sanitary practices, could result in cross-contamination between raw and final product..."
Response: This sentence is based on the fact that the initial low population of fresh un-gutted fish is gradually increased during processing treatments in the factory resulting in a higher final population of processed fish such as fillets (Rev. text line 173-175). The sentence was improved according to the comments of the second reviewer by adding a comma (,) after the word “utensils”.
Again, the Fig. 1 is not clear, the range of assesses axis should be change to make more legible the results.
Response: Your comment was adopted and the Figure 1 was modified accordingly.
The consideration on result interpretation are often not supported by result. The manuscripts needs of major revision.
Response: A detailed revision of the manuscript has been undertaken based on the comments of both reviewers. Moreover, the results have been enhanced by the editing of the Figures in the manuscript, as recommended by the two reviewers.
Reviewer 2 Report
Please standardize the abbreviations throughout the article; for example, MAP also appears as M.A.P.
Abstract
18 – with data analytics? Or data analysis?
information on the storage method is repeated on lines 17 and 19
44 – “which are” seem redundant
53 – extending thus > thus extanding
58 - quality of fish – double spaced
60 – consider a change to: To meet stakeholders’ demands, food microbiologists attempt to develop intelligent research-led approaches and establish rapid, reliable, and easy-to-use methodologies and technologies to evaluate fish quality in an extremely short time
66 – for the evaluation of > to evaluate
70-71 – Consider change to: Multispectral imaging (MSI), a promising rapid and non-invasive technology, allows to obtain spatial and spectral information to evaluate food spoilage and quality characteristics of food, including fish [15-17].
74 - The European Union was the largest… if anything has changed, please explain or rephrase the sentence in a way that 2019 refers not only to the Greek share of production
73 - the paragraph from lines 73 to 78 does not match the third sentence of this paragraph. Please come to the scientific justification of the presented research in a logical manner. Divide the last sentence into two at least.
86 – in ice? Or on ice? Really? After 24 of harvesting?
87 - supplied in packs in air or under modified atmospherepackaging – please correct
89 - (0, 4, 8, and 12 oC) – please correct the degree sign
92 - the experiments > experiment
94 - for better clarity, prepare a visualization of the experiment pattern
101 – 102 - change to a capital letter ((i) etc.)
106 - > peptone, and 0.85%, w/v, NaCl
Please unify the description of the reagent / equipment manufacturer in accordance with the requirements of the publishing house
119 > modeled
120 > a function of time
121 – correct the sentence
123 - correct the sentence
128-130 > A score of 3 characterized fish fillets as slight off odors or without intense skin color but the acceptable quality (intermediate freshness), whereas a score of 4-5 corresponded to fish fillets of unacceptable quality.
135 > an FTIR-6200 JASCO
136 > triglycine sulfate
138 > was used, according to Fengou
145 > near-infrared; regions. The
151 > as the output variable
161 > validation using the leave-one-out cross-validation; analysis, spectral
165 > (Figure 1), which
166 > utensils, and
Figure 1 > improve charts, annotate axes, fit x-axis to each chart for better readability
177 reach at ca.
180 > conditions, the product
181 > 78, and 48 h; °C
187 > yeasts, and LAB
194 > °C
196 LAB, and yeasts
198 > aerobically, and
Figure 2 - improve charts, annotate axes, fit x-axis to each chart for better readability
223 > wordy sentence, please correct - However, after the point of sensory rejection, the concentration of CO2 presented a gradual increase, whereas the level of O2 decreased until the end of storage
Figure 3 > improve charts, annotate axes, fit x-axis to each chart for better readability
239 > reported a good
240 > 2 oC - did you put o in the superscript? please correct throughout the article
281-288 – add comas
303 > first case, the
304 > accurate, and; real-time
309 > provided a satisfactory
321> The solid
328 > cross-validation, and
331 > did not perform satisfactorily to assess the microbiological
332 > near-infrared
337 > for various fish species
339 > FTIR spectroscopy is a promising approach for predicting the microbiological quality of sea bass fillets stored aerobically and under MAP compared with microbiological analysis. In contrast, MSI presented less satisfactory performance and could not be used effectively for quality assessment of sea bass fillets. Our findings could be used to develop a rapid, reliable, and easy-to-use toolkit to evaluate the microbiological quality of sea bass fish fillets so that food microbiologists and seafood specialists tackle the seafood quality-related concerns of stakeholders rapidly. Such innovations and improvements in food microbiology will minimize food losses contributing to enhanced food security, welfare, and sustainability.
Please discuss the obtained results more broadly with the current literature
Author Response
REVIEWER 2
Please standardize the abbreviations throughout the article; for example, MAP also appears as M.A.P.
Response: The MAP was used as standard abbreviation throughout the article.
Abstract
18 – with data analytics? Or data analysis?
Response: Data analytics; this is the term used nowadays
information on the storage method is repeated on lines 17 and 19
Response: Your comment was adopted, and the text was modified accordingly (Rev. text line 18-19)
44 – “which are” seem redundant
Response: Your comment was adopted, and the text was modified accordingly (Rev. text line 46)
53 – extending thus > thus extanding
Response: Your comment was adopted and the text was modified accordingly (Rev. text line 55)
58 - quality of fish – double spaced
Response: Your comment was adopted, and the text was modified accordingly (Rev. text line 62)
60 – consider a change to: To meet stakeholders’ demands, food microbiologists attempt to develop intelligent research-led approaches and establish rapid, reliable, and easy-to-use methodologies and technologies to evaluate fish quality in an extremely short time
Response: Thank you for the comment, which was also adopted, and the text was modified accordingly (Rev. text line 62-66)
66 – for the evaluation of > to evaluate
Response: Your comment was adopted and the text was modified accordingly (Rev. text line 68)
70-71 – Consider change to: Multispectral imaging (MSI), a promising rapid and non-invasive technology, allows to obtain spatial and spectral information to evaluate food spoilage and quality characteristics of food, including fish [15-17].
Response: Thank you for the comment. It was adopted and the text was modified accordingly (Rev. text line 72-74)
74 - The European Union was the largest… if anything has changed, please explain or rephrase the sentence in a way that 2019 refers not only to the Greek share of production
Response: The text was improved and 2019 referred to both (Rev. text line 76-78)
73 - the paragraph from lines 73 to 78 does not match the third sentence of this paragraph. Please come to the scientific justification of the presented research in a logical manner. Divide the last sentence into two at least.
Response: The first part of the sentence has been deleted. Thank you for the comment. (Rev. text line 80-81)
86 – in ice? Or on ice? Really? After 24 of harvesting?
Response: This is corrected and the transporting time was 48 h based on the company (Rev. text line 88)
87 - supplied in packs in the air or under modified atmosphere packaging – please correct
Response: Your comment was adopted and the text was modified accordingly (Rev. text line 89)
89 - (0, 4, 8, and 12 oC) – please correct the degree sign
Response: Your comment was adopted and the symbol was corrected through the text.
92 - the experiments > experiment
Response: Your comment was adopted and the text was modified accordingly (Rev. text line 93)
94 - for better clarity, prepare a visualization of the experiment pattern
Response: This comment has been addressed by the preparation of a visualization figure which is provided as a graphical abstrct file.
101 – 102 - change to a capital letter ((i) etc.)
Response: Your comment was adopted and the text was modified accordingly (Rev. text line 107-108)
106 - > peptone, and 0.85%, w/v, NaCl
Please unify the description of the reagent / equipment manufacturer in accordance with the requirements of the publishing house
Response: Description of reagents and equipment are corrected according to the journal (Rev. text line 112-122)
119 > modeled
Response: Your comment was adopted and the text was modified accordingly (Rev. text line 125)
120 > a function of time
Response: Your comment was adopted, and the text was modified accordingly (Rev. text line 126)
121 – correct the sentence
Response: Your comment was adopted and the text was modified accordingly (Rev. text line 126-127)
123 - correct the sentence
Response: The sentence has been corrected. (Rev. text line 130-131)
128-130 > A score of 3 characterized fish fillets as slight off odors or without intense skin color but the acceptable quality (intermediate freshness), whereas a score of 4-5 corresponded to fish fillets of unacceptable quality
Response: Your comment was adopted and the text was modified accordingly (Rev. text line 136-137)
135 > an FTIR-6200 JASCO
Response: Your comment was adopted and the text was modified accordingly (Rev. text line 142)
136 > triglycine sulfate
Response: Your comment was adopted and the text was modified accordingly (Rev. text line 143)
138 > was used, according to Fengou
Response: Your comment was adopted and the text was modified accordingly (Rev. text line 146)
145 > near-infrared; regions. The
Response: Both of them are corrected (Rev. text line 152)
151 > as the output variable
Response: Your comment was adopted and the text was modified accordingly (Rev. text line 158)
161 > validation using the leave-one-out cross-validation; analysis, spectral
Response: Your comment was adopted and the text was modified accordingly (Rev. text line 168)
165 > (Figure 1), which
Response: Your comment was adopted and the text was modified accordingly (Rev. text line 172)
166 > utensils, and
Response: Your comment was adopted and the text was modified accordingly (Rev. text line 173)
Figure 1 > improve charts, annotate axes, fit x-axis to each chart for better readability
Response: Figure, and axes were modified accordingly.
177 reach at ca.
Response: Your comment was adopted and the text was modified accordingly (Rev. text line 196)
180 > conditions, the product
Response: Your comment was adopted and the text was modified accordingly (Rev. text line 199)
181 > 78, and 48 h; °C˚º˚
Response: Your comment was adopted and the text was modified accordingly (Rev. text line 200)
187 > yeasts, and LAB
Response: Your comment was adopted and the text was modified accordingly (Rev. text line 206)
194 > °C
Response: Your comment was adopted and the text was modified accordingly (Rev. text line 213)
196 LAB, and yeasts
Response: Your comment was adopted and the text was modified accordingly (Rev. text line 215)
198 > aerobically, and
Response: Your comment was adopted and the text was modified accordingly (Rev. text line 217)
Figure 2 - improve charts, annotate axes, fit x-axis to each chart for better readability
Response: Figure 2 revised accordingly
223 > wordy sentence, please correct - However, after the point of sensory rejection, the concentration of CO2 presented a gradual increase, whereas the level of O2 decreased until the end of storage
Response: Your comment was adopted and the text was modified accordingly (Rev. text line 259-260)
Figure 3 > improve charts, annotate axes, fit x-axis to each chart for better readability
Response: Your comment was adopted and the Figure 3 was modified accordingly
239 > reported a good
Response: Your comment was adopted, and the text was modified accordingly (Rev. text line 288)
240 > 2 oC - did you put o in the superscript? please correct throughout the article
Response: Your comment was adopted, and the symbol was corrected (Rev. text line 289)
281-288 – add comas
Response: Your comment was adopted, and the text was modified accordingly (Rev. text line 328)
303 > first case, the
Response: Your comment was adopted, and the text was modified accordingly (Rev. text line 360)
304 > accurate, and; real-time
Response: Your comment was adopted and the text was modified accordingly (Rev. text line 361)
309 > provided a satisfactory
Response: Your comment was adopted and the text was modified accordingly (Rev. text line 367)
321> The solid
Response: Your comment was adopted and the text was modified accordingly (Rev. text line 387)
328 > cross-validation, and
Response: Your comment was adopted and the text was modified accordingly (Rev. text line 391)
331 > did not perform satisfactorily to assess the microbiological
Response: Your comment was adopted and the text was modified accordingly (Rev. text line 397)
332 > near-infrared
Response: Your comment was adopted and the text was modified accordingly (Rev. text line 399)
337 > for various fish species
Response: Your comment was adopted and the text was modified accordingly (Rev. text line 403)
339 > FTIR spectroscopy is a promising approach for predicting the microbiological quality of sea bass fillets stored aerobically and under MAP compared with microbiological analysis. In contrast, MSI presented less satisfactory performance and could not be used effectively for quality assessment of sea bass fillets. Our findings could be used to develop a rapid, reliable, and easy-to-use toolkit to evaluate the microbiological quality of sea bass fish fillets so that food microbiologists and seafood specialists tackle the seafood quality-related concerns of stakeholders rapidly. Such innovations and improvements in food microbiology will minimize food losses contributing to enhanced food security, welfare, and sustainability.
Response: Your suggestion included to the text (Rev. text line 405-412)
Please discuss the obtained results more broadly with the current literature
Response: We do agree with the reviewer for this comment and we have added some additional text to discuss our results more broadly with reference to the current literature. Due to the diversity of fish composition and its effect on the performance of the used techniques, the discussion of results is focused on fish species of similar origin and composition. See revised manuscript, page 11, lines 368-376.
Round 2
Reviewer 1 Report
Accept
Author Response
thanks
Reviewer 2 Report
There are still a lot of linguistic errors throughout the article.
Please correct the reference in the added fragment.
Author Response
The authors thank the reviewer for his/her valuable suggestions;
The requested comments have been taken into account e.g.
(1) extensive editing and (2) improvement of Introduction
Once more thank you so much
