Fish freshness is one of the major concerns in food analysis. Several methods are currently employed to get information about freshness of samples, while many of these methods give sufficient information for freshly stored fish they are not reliable in case of thawed fishes. In this paper an electronic nose is applied to the analysis of trout fishes both freshly stored and thawed. Results show a good capability of the electronic nose to discriminate among the different storage days (93% of correct classification) and between freshly stored and thawed fishes, disregarding the freshness degree (84% of correct classification).
Electronic nose evaluation of storage days of fresh and thawed trout fishes
2000
Abstract
Fish freshness is one of the major concerns in food analysis. Several methods are currently employed to get information about freshness of samples, while many of these methods give sufficient information for freshly stored fish they are not reliable in case of thawed fishes. In this paper an electronic nose is applied to the analysis of trout fishes both freshly stored and thawed. Results show a good capability of the electronic nose to discriminate among the different storage days (93% of correct classification) and between freshly stored and thawed fishes, disregarding the freshness degree (84% of correct classification).File in questo prodotto:
Non ci sono file associati a questo prodotto.
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
