Share

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

Author(s) : DU W. X., LIN C. M., HUANG T., et al.

Type of article: Article

Summary

The feasibility of using an electronic nose to assess seafood quality was studied with salmon fillets stored at -20,4 and 10 °C for 14 days. Electronic nose mappings of these fillets were compared to their time-related changes in microbial counts, histamine contents, and sensory panel evaluations. The mappings for the 10 °C fillets were separated from those of fresh fillets by Day 3, and continued to separate further as storage time increased. This study showed that an electronic nose can be used as an assisting instrument to a sensory panel in evaluating seafood quality.

Details

  • Original title: Potential application of an electronic nose for quality assessment of salmon fillets under various storage conditions.
  • Record ID : 2003-1458
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 67 - n. 1
  • Publication date: 2002/01
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (2)
See the source

Indexing