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Portable Electronic Nose for Detection of Spoiling Alaska Pink Salmon ( Oncorhynchus gorbuscha )
Author(s) -
Chantarachoti J.,
Oliveira A.C.M.,
Himelbloom B.H.,
Crapo C.A.,
McLachlan D.G.
Publication year - 2006
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2006.00050.x
Subject(s) - slush , oncorhynchus , fish <actinopterygii> , electronic nose , fishery , food spoilage , zoology , biology , environmental science , meteorology , geography , bacteria , genetics , neuroscience
The ability of a portable hand‐held electronic nose (EN) in detecting spoilage of whole Alaska pink salmon ( Oncorhynchus gorbuscha ) stored at 14 °C and in slush ice (1 °C) was investigated. Fish were sampled daily at 14 °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 °C and at day 12 when stored in slush ice. Aerobic bacteria counts for fish skin at 14 °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 °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.