A triangle study of human, instrument and bioelectronic nose for non-destructive sensing of seafood freshness.

ABSTRACT: Because the freshness of seafood determines its consumer preference and food safety, the rapid monitoring of seafood deterioration is considered essential. However, the conventional analysis of seafood deterioration using chromatography instruments and bacterial colony counting depends on time-consuming and food-destructive treatments. In this study, we demonstrate a non-destructive and rapid food freshness monitoring system by a triangular study of sensory evaluation, gas chromatography-mass spectroscopy (GC-MS), and a bioelectronic nose. The sensory evaluation indicated that the acceptability and flavor deteriorated gradually during post-harvest storage (4 °C) for 6 days. The GC-MS analysis recognized the reduction of freshness by detecting a generation of dimethyl sulfide (DMS) from the

SUBMITTER: Lee KM 

PROVIDER: S-EPMC5765080 | biostudies-literature | 2018 Jan

REPOSITORIES: biostudies-literature