ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: 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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2002.tb11402.x
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