Potential application of the electronic nose for quality assessment of salmon fillets under various storage conditions

被引：21

作者：

Du, WX

Lin, CM

Huang, T

Kim, J

Marshall, M

Wei, CL

机构：

[1] Auburn Univ, Dept Nutr & Food Sci, Auburn, AL 36849 USA

[2] Univ Florida, Dept Food Sci & Human Nutr, Gainesville, FL 32611 USA

[3] Mokpo Natl Univ, Coll Engn, Dept Food Engn, Choongnam 534729, South Korea

来源：

JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 01期

关键词：

salmon; AromaScan; electronic nose; seafood; histamine;

D O I：

10.1111/j.1365-2621.2002.tb11402.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The feasibility of using an electronic nose (AromaScan(TM)) to assess seafood quality was studied with salmon fillets stored at -20, 4, and 10degreesC for 14 d. AromaScan mappings of these fillets were compared to their time-related changes in microbial counts, histamine contents, and sensory panel evaluations. Fillets stored at 10degreesC had respective bacterial counts of 8.90 and 9.06 log(10) CFU/g after 7 and 9 d. The mappings for the 10degreesC fillets were separated from those of fresh fillets by Day 3, and continued to separate further as storage time increased. An electronic nose can be used as an assisting instrument to a sensory panel in evaluating seafood quality.

引用

页码：307 / 313

页数：7

共 29 条

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