Determination of quality attributes of blue crab (callinectes sapidus) meat by electronic nose and draeger-tube analysis

Paul J. Sarnoski, Michael L. Jahncke, Sean F. O'Keefe, Parameswarakumar Mallikarjunan, George J. Flick

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

In this study, five groups of sequentially spoiled crabmeat were evaluated by a trained sensory panel, and these results were compared with the findings from a Cyranose 320 Electronic Nose and Draeger gas analyzer. Using the electronic nose with filtered compressed breathing air yielded the best results. Although this approach resulted in 100 % separation of the known groups, only 30% of the coded unknown samples were correctly identified. All 5 groups of samples analyzed using Draeger-Tubes were found to be significantly different at a=0.05 using a Tukey-Kramer ANOVA statistical procedure. The coded unknown samples were correctly identified at a rate of 83%. The simplicity and precision of this latter procedure may present opportunities for use of Draeger-Tubes by crab processing industries and other food processing industries as an objective method for quality control.

Original languageEnglish (US)
Pages (from-to)234-252
Number of pages19
JournalJournal of Aquatic Food Product Technology
Volume17
Issue number3
DOIs
StatePublished - Jul 25 2008

Fingerprint

Electronic Nose
Brachyura
electronic nose
Callinectes sapidus
meat
Meat
crab
crabs
Food-Processing Industry
crab meat
quality control
Compressed Air
sampling
Quality Control
breathing
food industry
industry
Analysis of Variance
Respiration
air

Keywords

  • Ammonia
  • Blue crab
  • Draeger-rube
  • Electronic nose
  • Quality
  • Sensory

Cite this

Determination of quality attributes of blue crab (callinectes sapidus) meat by electronic nose and draeger-tube analysis. / Sarnoski, Paul J.; Jahncke, Michael L.; O'Keefe, Sean F.; Mallikarjunan, Parameswarakumar; Flick, George J.

In: Journal of Aquatic Food Product Technology, Vol. 17, No. 3, 25.07.2008, p. 234-252.

Research output: Contribution to journalArticle

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