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- Title
Potential Application of the Electronic Nose for Quality Assessment of Salmon Fillets Under Various Storage Conditions.
- Authors
Du, W-X.; Lin, C-M.; Huang, T.; Kim, J.; Marshall, M.; Wei, C-I.
- Abstract
The feasibility of using an electronic nose (AromaScan™) 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 time-related 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.
- Subjects
SALMON; SALMONIDAE; ATLANTIC salmon; CANNED salmon; FROZEN salmon; COOKING
- Publication
Journal of Food Science (Wiley-Blackwell), 2002, Vol 67, Issue 1, p307
- ISSN
0022-1147
- Publication type
Article
- DOI
10.1111/j.1365-2621.2002.tb11402.x