Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/2081
Title: Odor evaluation of shrimp treated with different chemicals using an electronic nose and a sensory panel
Authors: Luzuriaga, Diego A.
Korel, Figen
Balaban, Murat Ömer
Korel, Figen
Izmir Institute of Technology. Food Engineering
Keywords: Bleach
Electronic nose
Overall quality
Phosphates
Sulfites
Sensory
Issue Date: Aug-2007
Publisher: Taylor and Francis Ltd.
Source: Luzuriaga, D. A., Korel, F., and Balaban, M. Ö. (2007). Odor evaluation of shrimp treated with different chemicals using an electronic nose and a sensory panel. Journal of Aquatic Food Product Technology, 16(2), 57-75. doi:10.1300/J030v16n02_06
Abstract: An electronic nose with 12 conducting polymer sensors was used to measure odors of raw shrimp treated with different chemicals. Headless shell-on pink shrimp (Pandalus jordani) were treated with bleach (0, 25, 50, 100 and 200 ppm), phosphates (0, 2, 4 and 6% w/v) and sulfites (0, 0.75, 1.25 and 2% w/v) and stored at 2°C for 48 hours. Odors were evaluated by sensory panels and an electronic nose. Aerobic plate counts were performed. Discriminant function analysis was used as the pattern recognition technique to differentiate samples based on odors. Results showed that the electronic nose could discriminate differences in odor due to chemicals present in shrimp. The correct classification rates for bleach, phosphate and sulfite treated shrimp were 92.7, 95.8, and 99.2%, respectively.
URI: http://dx.doi.org/10.1300/J030v16n02_06
http://hdl.handle.net/11147/2081
ISSN: 1049-8850
1049-8850
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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