Odor Evaluation of Shrimp Treated with Different Chemicals Using an Electronic Nose and a Sensory Panel

Autor:	Diego A. Luzuriaga, Figen Korel, Murat O. Balaban
Přispěvatelé:	TR110179, Korel, Figen, Izmir Institute of Technology. Food Engineering
Rok vydání:	2007
Předmět:	Sensory Electronic nose Bleach Chemistry Overall quality Pandalus jordani Sensory system Anatomy Aquatic Science Phosphates Shrimp chemistry.chemical_compound Odor Sulfite Sulfites Food science Food Science
Zdroj:	Journal of Aquatic Food Product Technology. 16:57-75
ISSN:	1547-0636 1049-8850
DOI:	10.1300/j030v16n02_06
Popis:	An electronic nose with 12 conducting polymer sensors was used to measure odors of raw shrimp treated with different chemicals. Headless shell-on pink shrimp (Pandalus jordani) were treated with bleach (0, 25, 50, 100 and 200 ppm), phosphates (0, 2, 4 and 6% w/v) and sulfites (0, 0.75, 1.25 and 2% w/v) and stored at 2°C for 48 hours. Odors were evaluated by sensory panels and an electronic nose. Aerobic plate counts were performed. Discriminant function analysis was used as the pattern recognition technique to differentiate samples based on odors. Results showed that the electronic nose could discriminate differences in odor due to chemicals present in shrimp. The correct classification rates for bleach, phosphate and sulfite treated shrimp were 92.7, 95.8, and 99.2%, respectively.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf99a5aefcf6b6ae154aab14891d3b44 https://doi.org/10.1300/j030v16n02_06 Zobrazit plný text záznamu