The colorimetric sensor array (CSA) is a simple, rapid, and cost-effective system widely used in food science to assess food quality by identifying undesirable volatile organic compounds. As a prospective alternative to conventional techniques such as total volatile basic nitrogen, peroxide value, and thiobarbituric acid reactive substance analysis, the CSA system has garnered significant attention. This study evaluated the quality of edible-coated food products using both conventional and CSA methods in order to demonstrate that the CSA approach is a feasible alternative to conventional methods. Boiled-dried anchovies (BDA) were selected as the model food product, and the sample’s quality was assessed as a function of storage temperature and incubation period using conventional techniques and the CSA system. The surface of BDA was coated with an edible alginate film to form the surface-modified food product. The conventional methods revealed that an increase in storage temperature and incubation time accelerated the lipid oxidation process, with the uncoated BDA undergoing lipid oxidation at a faster rate than the coated BDA. Utilizing multivariate statistical analysis, the CSA approach essentially yielded the same results. In addition, the partial least square regression technique revealed a strong correlation between the CSA system and conventional methods, indicating that the CSA system may be a feasible alternative to existing methods for evaluating the quality of food products with surface modifications.

The aim of this study is to determine the total iodine content in Korean abalone (Haliotis discus hannai) and to investigate the bioavailability of iodine using an in vitro method. This research paper focuses on total iodine quantification in abalone (Haliotis discus hannai) and its components (viscera and muscle) using inductively coupled plasma mass spectrometry (ICP-MS). Additionally, an in vitro bioavailability study explored iodine absorption potential. Abalone pretreatment involved both the European standard method (ES) and microwave-assisted extraction method (MAE). The limits of detection (LOD) were 0.11 ng/g for both ES and MAE, with a limit of quantification (LOQ) of 5.4 ng/g for MAE. Accuracy, assessed using a reference material (fish muscle, ERM—BB422), showed values of 1.5 ± 0.010 mg/kg for ES and 1.6 ± 0.066 mg/kg for MAE, within an acceptable range of 1.4 ± 0.42 mg/kg. Precision, evaluated using the Horwitz ratio (HorRat) with a reference material, was determined to be 0.45 for ES and 0.27 for MAE. Therefore, total iodine contents were estimated as 74 ± 2.2 µg/g for abalone viscera and 17 ± 0.77 µg/g for abalone muscle with ES, and 76 ± 1.0 µg/g for abalone viscera and 17 ± 0.51 µg/g for abalone muscle with MAE. Recovery tests demonstrated an acceptable range of 90–110%. In the in vitro bioavailability assessment, digestion efficiency yielded ranges of 42–50.2% for viscera and 67–115% for muscle. Absorption efficiency variations were determined as 37–43% for viscera and 48–75% for muscle.