Determination of Quality Attributes of Blue Crab (<i>Callinectes sapidus</i>) Meat by Electronic Nose and Draeger-Tube Analysis

Sarnoski, Paul J.; Jahncke, Michael L.; O’Keefe, Sean F.; Mallikarjunan, P.; Flick, George J.

doi:10.1080/10498850802183364

Cited by 4 publications

(2 citation statements)

References 17 publications

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“…Dräger TM tubes which contain pH-sensitive dye was used to determine ammonia concentration in blue crab samples ( Sarnoski et al, 2008 ). Crab samples were homogenized and placed in a sealed glass jar to allow the accumulation of amine volatiles in the headspace.…”

Section: Introductionmentioning

confidence: 99%

“…Crab samples were homogenized and placed in a sealed glass jar to allow the accumulation of amine volatiles in the headspace. As headspace is pulled through the tubes via vacuum, ammonia caused an increase of pH and led to color changes from yellow to blue of the pH-sensitive dye ( Sarnoski et al, 2008 ). A simplified colorimetric device was reported using bromophenol blue (BPB) absorbed filter paper strips to indicate the freshness of mahi-mahi ( Dole et al, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

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Determining spoilage of whiteleg shrimp (Litopanaeus vannemei) during refrigerated storage using colorimetric strips

2022

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Determining spoilage of whiteleg shrimp (Litopanaeus vannemei) during refrigerated storage using colorimetric strips

2022

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Quality Assessment of Aquatic Foods by Machine Vision, Electronic Nose, and Electronic Tongue

Korel

Balaban

2010

Handbook of Seafood Quality, Safety and Health Applications

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The increase in demand for seafood products has catalyzed the desire for higher standards regarding safety and quality issues. Since seafoods are perishable, freshness is a major quality parameter to be considered [1,2]. There is no unique freshness or spoilage indicator for seafood, therefore combinations of selected indicators need to be used to evaluate freshness [3,4]. An important and widely used method to determine freshness is sensory evaluation [5]. The Quality Index Method (QIM) uses a demerit point scoring system [6] based on the evaluation of the important sensory attributes (odour, texture, and appearance) of fish and other aquatic foods. The sensory quality is expressed by the sum of the demerit points, and a linear correlation between these points and the storage time is used to predict the freshness of the target seafood [5,7,8]. The QIM has been developed for various seafood species and products, such as Atlantic mackerel (Scomber scombrus), horse mackerel (Trachurus trachurus), European sardine (Sardina pilchardus) [9], gilthead seabream (Sparus aurata)[10], farmed Atlantic salmon (Salmo salar) [11,12], and cod (Gadus morhua) [13], etc. Even though QIM is fast and reliable in determining the freshness of seafood, it still requires experts to evaluate the quality attributes. Alternatively, appearance, odour, and taste can be measured by machine vision system (MVS), electronic nose (e-nose), and electronic tongue (e-tongue), respectively.In this chapter, the measurement of visual, odour, and taste quality of seafood using MVS, e-nose, and e-tongue is discussed. A few literature examples are given for all techniques, some of which are given from research conducted in our own laboratories. Visual qualityVisual quality of seafood includes appearance (size, shape, and colour) attributes. These have a direct influence on the seafood's value and acceptance. One of the methods of measuring them is by using a MVS, which consists of a digital camera to acquire images, an illumination system (e.g. a light box with fluorescent bulbs as lighting source), and computer software to analyze the image [14,15]. This is a rapid, objective, repeatable, and non-destructive method, Handbook of Seafood Q uality, Safety and Health ApplicationsEdited by Cesarettin Alasalvar, Fereidoon Shahidi, Kazuo Miyashita and Udaya Wanasundara

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Potential use of electronic noses, electronic tongues and biosensors as multisensor systems for spoilage examination in foods

Ghasemi‐Varnamkhasti

Apetrei

Lozano

et al. 2018

Trends in Food Science & Technology

135

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Development and use of reliable and precise detecting systems in the food supply chain must be taken into account to ensure the maximum level of food safety and quality for consumers. Spoilage is a challenging concern in food safety considerations as it is a threat to public health and is seriously considered in food hygiene issues accordingly. Although some procedures and detection methods are already available for the determination of spoilage in food products, these traditional methods have some limitations and drawbacks as they are time-consuming, labour intensive and relatively expensive. Therefore, there is an urgent need for the development of rapid, reliable, precise and non-expensive systems to be used in the food supply and production chain as monitoring devices to detect metabolic alterations in foodstuff. Attention to instrumental detection systems such as electronic noses, electronic tongues and biosensors coupled with chemometric approaches has greatly increased because they have been demonstrated as a promising alternative for the purpose of detecting and monitoring food spoilage. This paper mainly focuses on the recent developments and the application of such multisensor systems in the food industry. Furthermore, the most traditionally methods for food spoilage detection are introduced in this context as well. The challenges and future trends of the potential use of the systems are also discussed. Based on the published literature, encouraging reports demonstrate that such systems are indeed the most promising candidates for the detection and monitoring of spoilage microorganisms in different foodstuff.

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Determination of Quality Attributes of Blue Crab (Callinectes sapidus) Meat by Electronic Nose and Draeger-Tube Analysis

Cited by 4 publications

References 17 publications

Determining spoilage of whiteleg shrimp (Litopanaeus vannemei) during refrigerated storage using colorimetric strips

Determining spoilage of whiteleg shrimp (Litopanaeus vannemei) during refrigerated storage using colorimetric strips

Quality Assessment of Aquatic Foods by Machine Vision, Electronic Nose, and Electronic Tongue

Potential use of electronic noses, electronic tongues and biosensors as multisensor systems for spoilage examination in foods

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