Chapter 6. Quality Assessment of Aquatic Foods by Machine Vision, Electronic Nose, and Electronic Tongue

  1. Associate Professor Cesarettin Alasalvar3,
  2. Professor Fereidoon Shahidi4,
  3. Professor Kazuo Miyashita5 and
  4. Dr Udaya Wanasundara6
  1. Figen Korel1 and
  2. Murat Ö. Balaban2

Published Online: 2 SEP 2010

DOI: 10.1002/9781444325546.ch6

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications

How to Cite

Korel, F. and Balaban, M. Ö. (2010) Quality Assessment of Aquatic Foods by Machine Vision, Electronic Nose, and Electronic Tongue, in Handbook of Seafood Quality, Safety and Health Applications (eds C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444325546.ch6

Editor Information

  1. 3

    TÜBİTAK Marmara Research Centre, Food Institute, Gebze/Kocaeli, Turkey

  2. 4

    Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada

  3. 5

    Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

  4. 6

    POS Pilot Plant Corporation, Saskatoon, SK, Canada

Author Information

  1. 1

    Department of Food Engineering, İzmir Institute of Technology, Urla-İzmir, Turkey

  2. 2

    Fishery Industrial Technology Center, University of Alaska Fairbanks, Kodiak, AK, USA

Publication History

  1. Published Online: 2 SEP 2010
  2. Published Print: 1 OCT 2010

ISBN Information

Print ISBN: 9781405180702

Online ISBN: 9781444325546

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Keywords:

  • quality assessment of aquatic foods - by machine vision, electronic nose and electronic tongue;
  • quality index method (QIM), using demerit point scoring system - based on evaluation of important sensory attributes;
  • measurement of visual, odour and taste quality of seafood - using MVS, e-nose, and e-tongue;
  • visual quality of seafood - appearance (size, shape, and colour) attributes;
  • visual quality determination based on colour;
  • colour change during storage - calculated by taking time zero colour values as reference;
  • taste-related quality;
  • MVS and e-nose combinations - accurate and rapid measurement of quality of seafood in “orthogonal” dimensions;
  • rapid, objective, and non-destructive determination of smell - and visual attributes of foods with MVS and e-noses

Summary

This chapter contains sections titled:

  • Introduction

  • Visual quality

  • Smell-related quality

  • Taste-related quality

  • Combination of machine vision system and electronic nose

  • Conclusions

  • References