Portable electronic nose for detection of spoiling Alaska pink salmon (Oncorhynchus gorbuscha)

被引:23
作者
Chantarachoti, J.
Oliveira, A. C. M.
Himelbloom, B. H.
Crapo, C. A.
McLachlan, D. G.
机构
[1] Univ Alaska Fairbanks, Fishery Ind Technol Ctr, Kodiak, AK 99615 USA
[2] Canadian Food Inspect Agcy, Dartmouth, NS B3B 1Y9, Canada
关键词
electronic nose; fish spoilage; pink salmon; seafood quality;
D O I
10.1111/j.1750-3841.2006.00050.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The ability of a portable hand-held electronic nose (EN) in detecting spoilage of whole Alaska pink salmon (Oncorhynchus gorbuscha) stored at 14 degrees C and in slush ice (1 degrees C) was investigated. Fish were sampled daily at 14 degrees C for up to 3 d, while fish stored in slush ice were sampled at various intervals up to 16 d. Sensory evaluations indicated that fish were rejected at day 3 when stored at 14 degrees C and at day 12 when stored in slush ice. Aerobic bacteria counts for fish skin at 14 degrees C ranged from 3.4 log(10) colony-forming units (CFU)/cm(2) (day 0) to 4.8 log(10) CFU/cm(2) (day 3) and for fish stored in slush ice ranged from 3.4 log(10) CFU/cm(2) (day 0) to 5.5 log(10) CFU/cm(2) (day 16). The correct classification rate using forward stepwise general discriminate analysis was 85% and 92% for EN analysis of belly cavity volatiles for fish held at 14 degrees C and in slush ice, respectively. A predictive model may be developed for spoilage of whole Alaska pink salmon by analyzing belly cavity odors using the EN.
引用
收藏
页码:S414 / S421
页数:8
相关论文
共 24 条
[1]  
*AL SALM IND TASK, 2003, FIN REP
[2]  
Alasalvar C, 2004, J FOOD SCI, V69, pS99, DOI 10.1111/j.1365-2621.2004.tb13382.x
[3]  
[Anonymous], 2001, SENSORY EVALUATION F
[4]  
*ASMI, 2004, COL EV GUID PAC SALM
[5]  
*CAL CYR SCI INC, 2001, CYR 320 EL NOS US MA, P94
[6]  
diNatale C, 1996, MEAS SCI TECHNOL, V7, P1103, DOI 10.1088/0957-0233/7/8/003
[7]   Potential application of the electronic nose for quality assessment of salmon fillets under various storage conditions [J].
Du, WX ;
Lin, CM ;
Huang, T ;
Kim, J ;
Marshall, M ;
Wei, CL .
JOURNAL OF FOOD SCIENCE, 2002, 67 (01) :307-313
[8]   Microbiological, sensory, and electronic nose evaluation of yellowfin tuna under various storage conditions [J].
Du, WX ;
Kim, J ;
Cornell, JA ;
Huang, TS ;
Marshall, MR ;
Wei, CI .
JOURNAL OF FOOD PROTECTION, 2001, 64 (12) :2027-2036
[9]   GRADE CLASSIFICATION OF CANNED PINK SALMON WITH STATIC HEADSPACE VOLATILE PATTERNS [J].
GIRARD, B ;
NAKAI, S .
JOURNAL OF FOOD SCIENCE, 1994, 59 (03) :507-512
[10]   Microbiological spoilage of fish and fish products [J].
Gram, L ;
Huss, HH .
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 1996, 33 (01) :121-137