Development of non-destructive methods to evaluate oyster quality by electronic nose technology

Xiaopei Hu, Kumar Mallikarjunan, David Vaughan

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

The effectiveness of two electronic nose (e-nose) systems to assess the quality of oysters was studied on live oysters stored at 4 and 7°C for 14 days. E-nose data were correlated with a trained sensory panel evaluation by quantitative description analysis and with aerobic plate count. Oysters stored at both temperatures exhibited varying degrees of microbial spoilage, with bacterial load reaching 10 7 CFU/g at day 7 for 7°C storage. Cyranose 320 e-nose system was capable of generating characterized smell prints to differentiate oyster qualities of varying age (100% separation). The validation results showed that Cyranose 320 can identify the quality of oysters in terms of storage time with 93% accuracy. Comparatively, the correct classification rate for VOCcheck e-nose was only 22%. Correlation of e-nose data with microbial counts suggested Cyranose 320 was able to predict the microbial quality of oysters. Correlation of sensory panel scores with e-nose data revealed that e-nose has demonstrated potential as a quality assessment tool by mapping varying degrees of oyster quality.

Original languageEnglish (US)
Pages (from-to)51-57
Number of pages7
JournalSensing and Instrumentation for Food Quality and Safety
Volume2
Issue number1
DOIs
StatePublished - Mar 1 2008
Externally publishedYes

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Spoilage
Electronic nose
Temperature

Keywords

  • Electronic nose
  • Oysters
  • Quality
  • Quantitative descriptive analysis
  • Sensory analysis
  • Shelflife

Cite this

Development of non-destructive methods to evaluate oyster quality by electronic nose technology. / Hu, Xiaopei; Mallikarjunan, Kumar; Vaughan, David.

In: Sensing and Instrumentation for Food Quality and Safety, Vol. 2, No. 1, 01.03.2008, p. 51-57.

Research output: Contribution to journalArticle

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