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Prediction of microbial and sensory quality of cold smoked Atlantic salmon (Salmo salar) by electronic nose.

Author(s) : OLAFSDOTTIR G., CHANIE E., WESTAD F., et al.

Type of article: Article

Summary

Cold-smoked salmon from 4 European manufacturers was tested using FishNose, a prototype gas sensor device. The samples were stored for up to 4 weeks at 5 or 10°C after having been vacuum packaged or packaged under modified atmospheric conditions. The responses of the devices correlated well with sensory analysis of spoilage odour and microbial counts. The FishNose device therefore appears to be suitable for fast quality control enabling freshness evaluation during storage of cold-smoked salmon.

Details

  • Original title: Prediction of microbial and sensory quality of cold smoked Atlantic salmon (Salmo salar) by electronic nose.
  • Record ID : 2006-1875
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 70 - n. 9
  • Publication date: 2005/11

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