Detection of decomposition in mahi‐mahi, croaker, red snapper, and weakfish using an electronic‐nose sensor and chemometric modeling

Abstract

This study evaluated an electronic-nose (e-nose) sensor in combination with support vector machine (SVM) modeling for predicting the decomposition state of four types of fish fillets: mahi-mahi, croaker, red snapper, and weakfish. The National Seafood Sensory Expert scored fillets were thawed, 10-g portions were weighed into glass jars which were then sealed, and the jars were held at approximately 30 • C to allow volatile components to be trapped and available for analysis. The measurement of the sample vial headspace was performed with an e-nose device consisting of nanocomposite, metal oxide semiconductor (MOS), electrochemical, and photoionization sensors. Classification models were then trained based on the sensory grade of each fillet, and the e-nose companion chemometric software identified that eight MOS were the most informative for determining a sensory pass from sensory fail sample. For SVM, the cross-validation (CV) correct classification rates for mahi-mahi, croaker, red snapper, and weakfish were 100%, 100%, 97%, and 97%, respectively. When the SVM prediction performances of the eight MOS were evaluated using a calibration-independent test set of samples, correct classification rates of 93-100% were observed. Based on these results, the e-nose measurements coupled with SVM models were found to be potentially promising for predicting the spoilage of these four fish species. Practical Application: This report describes the application of an electronicnose sensor as a potential rapid and low-cost screening method for fish spoilage. It could provide regulators and stakeholders with a practical tool to rapidly and accurately assess fish decomposition.

A Review of Marine In Situ Sensors and Biosensors

“…Some non-destructive and environmentally friendly methods have been prevalent in recent years. Recently, many novel analytical and chemical biosensors, electronic noses, eyes and tongues, nuclear magnetic resonance spectroscopic sensors and optical spectroscopic sensors have been developed to achieve the assessment of the safety and freshness of seafood [225][226][227]. For instance, Mustafa et al reported a portable nanoenzyme-based biosensor for detecting the release of hypoxanthine that is a product of nucleotide degradation in meat and fish, to monitor the freshness of fish [228].…”

A food quality detection method based on electronic nose technology

“…Finally the hyperparameters are optimized based on the model's performance on the test set, which leads to the best model. Karunathilaka et al [33] used a support vector machine approach to identify and cross-validate four fish fillets, and the study demonstrated the potential promise of E-noses in predicting spoilage in four species of fish. Leggieri et al [34] used artificial neural network to analyze contamination of aflatoxin B1 (AFB1) and fumonisins (FBs), with the detection of AFB1 and FBs with an accuracy of 78% and 77% respectively.…”

Discrimination between raw and ginger juice processed Magnoliae officinalis cortex based on HPLC and Heracles NEO ultra‐fast gas phase electronic nose

“…Electronic nose (e-nose) technology, which can digitize the empirical odor expression, has been widely used in food industry and introduced into the field of TCM to evaluate product quality rapidly and objectively. [19][20][21][22] Combined with gas chromatography (GC) and e-nose technology, 23,24 the Heracles NEO ultra-fast gas phase electronic nose (Heracles NEO e-nose) is an advanced olfactive tool that can be used to separate and identify the volatile compounds in TCMs. The chromatographic peaks obtained by GC are regarded as markers which can be used to obtain overall information about volatile constituents (also known as fingerprinting).…”