Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/2081
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dc.contributor.authorLuzuriaga, Diego A.-
dc.contributor.authorKorel, Figen-
dc.contributor.authorBalaban, Murat Ömer-
dc.date.accessioned2016-08-11T08:18:12Z
dc.date.available2016-08-11T08:18:12Z
dc.date.issued2007-08
dc.identifier.citationLuzuriaga, 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_06en_US
dc.identifier.issn1049-8850
dc.identifier.issn1049-8850-
dc.identifier.urihttp://dx.doi.org/10.1300/J030v16n02_06
dc.identifier.urihttp://hdl.handle.net/11147/2081
dc.description.abstractAn 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.en_US
dc.language.isoenen_US
dc.publisherTaylor and Francis Ltd.en_US
dc.relation.ispartofJournal of Aquatic Food Product Technologyen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBleachen_US
dc.subjectElectronic noseen_US
dc.subjectOverall qualityen_US
dc.subjectPhosphatesen_US
dc.subjectSulfitesen_US
dc.subjectSensoryen_US
dc.titleOdor evaluation of shrimp treated with different chemicals using an electronic nose and a sensory panelen_US
dc.typeArticleen_US
dc.authoridTR110179en_US
dc.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume16en_US
dc.identifier.issue2en_US
dc.identifier.startpage57en_US
dc.identifier.endpage75en_US
dc.identifier.wosWOS:000248850100006
dc.identifier.scopusSCOPUS:2-s2.0-38349027006
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1300/J030v16n02_06-
dc.relation.doi10.1300/J030v16n02_06en_US
dc.coverage.doi10.1300/J030v16n02_06en_US
item.openairetypeArticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.languageiso639-1en-
item.fulltextWith Fulltext-
item.cerifentitytypePublications-
item.grantfulltextopen-
crisitem.author.deptDepartment of Food Engineering-
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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