Efficiency of Electronic Nose in Detecting the Microbial Spoilage of Fresh Sardines (Sardinella longiceps)

被引：1

作者：

Al-Hooti, Haitham S. ^{[1
]}

Al-Bulushi, Ismail M. ^{[2
]}

Al-Attabi, Zahir H. ^{[2
]}

Rahman, Mohammad S. ^{[2
]}

Al-Subhi, Lyutha K. ^{[2
]}

Al-Habsi, Nasser A. ^{[2
]}

机构：

[1] Muscat Municipal, Dept Hlth Inspect, Muscat Municipal Bosher, POB 609, Seeb 111, Oman

[2] Sultan Qaboos Univ, Coll Agr & Marine Sci, Dept Food Sci & Nutr, POB 34, Al Khoud 123, Oman

来源：

FOODS | 2024年 / 13卷 / 03期

关键词：

sardines; microbial spoilage; bacterial count; electronic nose; VOLATILE COMPOUNDS; SPARUS-AURATA; FISH; QUALITY; BACTERIA; STORAGE; SEA; TRIMETHYLAMINE; FLAVOR;

D O I：

10.3390/foods13030428

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The assessment of microbial spoilage in fresh fish is a major concern for the fish industry. This study aimed to evaluate the efficiency and reliability of an electronic nose (E-nose) to detect microbial spoilage of fresh sardines (Sardinella longiceps) by comparing its measurements with Total Bacterial Count (TBC), Hydrogen Sulfide (H2S) producing bacterial count and Trimethylamine Oxide (TMAO) reducing bacterial count after variable storage conditions. The samples were stored at 0 degrees C (0, 2, 4, 6, and 8 days) and 25 degrees C (0, 3, 6, and 9 h), while day 0 was used as a control. The E-nose measurements were analyzed by Principal Component Analysis (PCA), Linear Discriminant Analysis (LDA) and Artificial Neural Network (ANN). Microbial counts increased significantly and simultaneously with the changes in E-nose measurements during storage. The LDA and ANN showed a good classification of E-nose data for different storage times at two storage temperatures (0 degrees C and 25 degrees C) compared to PCA. It is expected as PCA is based on linear relationships between the factors, while ANN is based on non-linear relationships. Correlation coefficients between E-nose and TBC, TMAO-reducing bacterial and H2S-producing bacterial counts at 0 degrees C were 0.919, 0.960 and 0.915, respectively, whereas at 25 degrees C, the correlation coefficients were 0.859, 0.945 and 0.849, respectively. These positive correlations qualify the E-nose as an efficient and reliable device for detecting microbial spoilage of fish during storage.

引用

页数：12