Portable Electronic Nose for Detection of Spoiling Alaska Pink Salmon (Oncorhynchus gorbuscha)

Authors

  • J. Chantarachoti,

    1. Authors Chantarachoti, Oliveira, Himelbloom, and Crapo are with Fishery Industrial Technology Center, Univ. of Alaska Fairbanks, 118 Trident Way, Kodiak, AK 99615. Author McLachlan is with Canadian Food Inspection Agency, P.O. Box 1060, Dartmouth, Nova Scotia, Canada B3B 1Y9. Direct inquiries to author Oliveira (E-mail: ffamo@uaf.edu).
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  • A.C.M. Oliveira,

    1. Authors Chantarachoti, Oliveira, Himelbloom, and Crapo are with Fishery Industrial Technology Center, Univ. of Alaska Fairbanks, 118 Trident Way, Kodiak, AK 99615. Author McLachlan is with Canadian Food Inspection Agency, P.O. Box 1060, Dartmouth, Nova Scotia, Canada B3B 1Y9. Direct inquiries to author Oliveira (E-mail: ffamo@uaf.edu).
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  • B.H. Himelbloom,

    1. Authors Chantarachoti, Oliveira, Himelbloom, and Crapo are with Fishery Industrial Technology Center, Univ. of Alaska Fairbanks, 118 Trident Way, Kodiak, AK 99615. Author McLachlan is with Canadian Food Inspection Agency, P.O. Box 1060, Dartmouth, Nova Scotia, Canada B3B 1Y9. Direct inquiries to author Oliveira (E-mail: ffamo@uaf.edu).
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  • C.A. Crapo,

    1. Authors Chantarachoti, Oliveira, Himelbloom, and Crapo are with Fishery Industrial Technology Center, Univ. of Alaska Fairbanks, 118 Trident Way, Kodiak, AK 99615. Author McLachlan is with Canadian Food Inspection Agency, P.O. Box 1060, Dartmouth, Nova Scotia, Canada B3B 1Y9. Direct inquiries to author Oliveira (E-mail: ffamo@uaf.edu).
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  • D.G. McLachlan

    1. Authors Chantarachoti, Oliveira, Himelbloom, and Crapo are with Fishery Industrial Technology Center, Univ. of Alaska Fairbanks, 118 Trident Way, Kodiak, AK 99615. Author McLachlan is with Canadian Food Inspection Agency, P.O. Box 1060, Dartmouth, Nova Scotia, Canada B3B 1Y9. Direct inquiries to author Oliveira (E-mail: ffamo@uaf.edu).
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Abstract

ABSTRACT:  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 log10 colony-forming units (CFU)/cm2 (day 0) to 4.8 log10 CFU/cm2 (day 3) and for fish stored in slush ice ranged from 3.4 log10 CFU/cm2 (day 0) to 5.5 log10 CFU/cm2 (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.

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