The authors are grateful to AromaScan, Inc. for its willingness to loan an AromaScan unit for use in this study. This paper was under the auspices of the Florida Agricultural Experiment Station, Journal Series No. R-07878.
Potential Application of the Electronic Nose for Quality Assessment of Salmon Fillets Under Various Storage Conditions
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 67, Issue 1, pages 307–313, January 2002
How to Cite
Du, W.-X., Lin, C.-M., Huang, T., Kim, J., Marshall, M. and Wei, C.-I. (2002), Potential Application of the Electronic Nose for Quality Assessment of Salmon Fillets Under Various Storage Conditions. Journal of Food Science, 67: 307–313. doi: 10.1111/j.1365-2621.2002.tb11402.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20001558, Submitted 11/9/00, Revised 6/6/01, Revised 9/11/01, Accepted 10/23/01, Received 10/23/01
- electronic nose;
ABSTRACT: The feasibility of using an electronic nose (AromaScanTM) to assess seafood quality was studied with salmon fillets stored at -20, 4, and 10 °C for 14 d. AromaScan mappings of these fillets were compared to their timerelated changes in microbial counts, histamine contents, and sensory panel evaluations. Fillets stored at 10 °C had respective bacterial counts of 8.90 and 9.06 log10 CFU/g after 7 and 9 d. 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. An electronic nose can be used as an assisting instrument to a sensory panel in evaluating seafood quality.