Rapid freshness analysis of mantis shrimps (Oratosquilla oratoria) by using electronic nose

Abstract

In this paper, rapid freshness analysis method of mantis shrimps (MSs) (Oratosquilla oratoria) by using electronic nose (e-nose) was investigated. Shrimps were stored at 4°and -20°. E-nose responses to samples were measured. Meanwhile, appearance of MS was recorded. Total volatile basic nitrogen (TVB-N) index was examined to provide a standard freshness indicator for samples according to Chinese national standard protocol. E-nose measurement data was processed by principal component analysis (PCA) and non-linear bistable stochastic resonance (SR). Experimental results demonstrated that e-nose sensitively responded to shrimps. PCA results failed to discriminate all shrimps. SR signal-to-noise ratio (SNR) spectrum successfully discriminated all shrimp samples stored at 4°and -20°. E-nose MS freshness degree forecasting models were developed using SNR maximums. Combining TVB-N examination results, the forecasting accuracy of developed freshness analysis model is 91.67 %. The proposed method had some advantages including rapid analysis, easy operating, non-destructive, low cost, etc.

Evaluation of Smart Portable Device for Food Diagnostics: A Preliminary Study on Cape Hake Fillets (M. capensis and M. paradoxus)

“…Electronic noses, which have already been tested considerably in various fields [7][8][9][10][11][12][13][14][15], provide a rapid and predictive response and represent a valid support compared to the traditional more time-consuming laboratory methods.…”

Recent Progress in Electronic Noses for Fermented Foods and Beverages Applications

“…In terms of food business competition, they have been used to analyze aromas and compare them with competitor products [103,104], evaluate the impact of changes in the production process and components that affect organoleptic characteristics [105,106] and compare different food formulations [84,107]. Moreover, E-nose systems have showed high performance in identifying the quality of many products, including wine [108], beer [109], coffee [110], carbonated drinks [111], dairy products [112,113], pork [114], beef [115,116], chicken [117], fish [118][119][120] and shrimp [121,122]. However, the sensors in E-nose systems may have a drift effect.…”

“…The variety of E-nose applications to detect odors from food and beverage products caused by alcoholic fermentation is summarized in Table 1. [112,113], pork [114], beef [115,116], chicken [117], fish [118][119][120] and shrimp [121,122]. However, the sensors in E-nose systems may have a drift effect.…”

Gas sensing technology for meat quality assessment: A review

“…Compared with the traditional detection method mentioned above, the gas sensing technology has provided a new option for nondestructive, inexpensive, and less time‐consuming quality assessment (Li, Feng, Liu, Gao, & Hui, 2016). Therefore, it has been successfully applied in food quality detection, including fish (Han, Jinghao, Feixiang, & Guohua, 2015; Zhang et al, 2018; Zheng et al, 2019; Zheng et al, 2019), shrimps (Jiang, Li, Zheng, Lin, & Hui, 2016; Shao et al, 2018; Zheng, Wang, et al, 2019), meat (Musatov, Sysoev, Sommer, & Kiselev, 2010), tea (Kovács et al, 2010), wine (Arroyo et al, 2009), coffee (Rodrigues, Fragoso, & Lemos, 2021), oil (Karami, Rasekh, & Mirzaee‐Ghaleh, 2020; Rusinek et al, 2021; Tata et al, 2022), bread (Rusinek et al, 2021), fruit (Lihuan, Liu, Xiaohong, Guohua, & Zhidong, 2017; Ying, Liu, & Hui, 2015), grain (Xu et al, 2018; Ying, Liu, Hui, & Fu, 2015), milk (Eriksson et al, 2005), and vegetables (Zhiyi et al, 2017). The quality assessment of meat is regarded as one of the most important applications of gas sensing technology.…”