Potential Application of the Electronic Nose for Quality Assessment of Salmon Fillets Under Various Storage Conditions

  1. W-X. Du,
  2. C-M. Lin,
  3. T. Huang,
  4. J. Kim,
  5. M. Marshall,
  6. C-I. Wei

Article first published online: 20 JUL 2006

DOI: 10.1111/j.1365-2621.2002.tb11402.x

Issue

Journal of Food Science

Journal of Food Science

Volume 67, Issue 1, pages 307–313, January 2002

Additional Information

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

Author Information

  1. Authors Du, Lin, and Marshall are with the Food Science and Human Nutrition Dept., P.O. Box 110370, Univ. of Florida, Gainesville, FL 32611-0370. Authors Huang and Wei are with the Nutrition and Food Science Dept., 328 Spidle Hall, Auburn Univ., Auburn, AL36849-5605. Author Kim is with the Dept. of Food Engineering at the College of Engineering, Mokpo National Univ., Chonnam, Korea, 534-729. Address inquiries to author Wei (E-mail: chengwe@auburn.edu).

  1. 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.

Publication History

  1. Issue published online: 20 JUL 2006
  2. Article first published online: 20 JUL 2006
  3. MS 20001558, Submitted 11/9/00, Revised 6/6/01, Revised 9/11/01, Accepted 10/23/01, Received 10/23/01

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Keywords:

  • salmon;
  • AromaScan;
  • electronic nose;
  • seafood;
  • histamine

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.

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