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Journal of Food Quality
Volume 2017, Article ID 6370739, 16 pages
Review Article

Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances

1College of Engineering, China Agricultural University, Beijing 100083, China
2Quality & Safety Assessment Research Unit, U.S. National Poultry Research Center, USDA-ARS, 950 College Station Rd., Athens, GA 30605, USA
3Department of Precision Instrument, Tsinghua University, Beijing 100084, China
4The School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

Correspondence should be addressed to Wei Wang; nc.ude.uac@wxwreyalp

Received 8 March 2017; Accepted 22 May 2017; Published 16 July 2017

Academic Editor: Latiful Bari

Copyright © 2017 Xin Zhao et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Electrical impedance spectroscopy (EIS), as an effective analytical technique for electrochemical system, has shown a wide application for food quality and safety assessment recently. Individual differences of livestock cause high variation in quality of raw meat and fish and their commercialized products. Therefore, in order to obtain the definite quality information and ensure the quality of each product, a fast and on-line detection technology is demanded to be developed to monitor product processing. EIS has advantages of being fast, nondestructive, inexpensive, and easily implemented and shows potential to develop on-line detecting instrument to replace traditional methods to realize time, cost, skilled persons saving and further quality grading. This review outlines the fundamental theories and two common measurement methods of EIS applied to biological tissue, summarizes its application specifically for quality assessment of meat and fish, and discusses challenges and future trends of EIS technology applied for meat and fish quality assessment.