Determination of fish quality parameters with low cost electronic nose

Yavuzer, Emre

doi:10.1016/j.fbio.2021.100948

Cited by 29 publications

(16 citation statements)

References 25 publications

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“…(2015) found the initial TVC value of sea bass as 3 log cfu per g, which increased during storage. In another study conducted on sea bream (Parlapani et al., 2014), the initial TVC value was found as 3.9 log cfu per g, and the bacterial load at the time the fish lost its freshness was reported as 7.5–8.5 log cfu per g. In addition, it was determined that trout started to spoil when the bacterial load exceeded the limit of 7 log cfu per g (Yavuzer, 2020; Yavuzer et al., 2020; Yavuzer, 2021).…”

Section: Resultsmentioning

confidence: 99%

Prediction of fish quality level with machine learning

Yavuzer

Köse

2022

Int J of Food Sci Tech

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In this study, sea bream, sea bass, anchovy and trout were captured and recorded using a digital camera during refrigerated storage for 7 days. In addition, their total viable counts (TVC) were determined on a daily basis. Based on the TVC, each fish was classified as 'fresh' when it was <5 log cfu per g, and as 'not fresh' when it was >7 log cfu per g. They were uploaded on a web-based machine learning software called Teachable Machine (TM), which was trained about the pupils and heads of the fish. In addition, images of each species from different angles were uploaded to the software in order to ensure the recognition of fish species by TM. The data of the study indicated that the TM was able to distinguish fish species with high accuracy rates and achieved over 86% success in estimating the freshness of the fish species tested.

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Section: Resultsmentioning

confidence: 99%

Prediction of fish quality level with machine learning

Yavuzer

Köse

2022

Int J of Food Sci Tech

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“…For sample pretreatment, the fish meat (10.00 g) was sealed in a capped bottle and allowed to stand for 30 min to allow the volatile compounds to equilibrate in the air. An electronic nose (PEN3, Airsense, Berlin, Germany) was employed under previously reported conditions ( n = 3) [ 20 ]. The detection time was 200 s, the sensor cleaning time was 300–500 s, and the data acquisition time was 199–200 s. The various sensors are described in Table S1 .…”

Section: Methodsmentioning

confidence: 99%

Changes of Volatile Flavor Compounds in Large Yellow Croaker (Larimichthys crocea) during Storage, as Evaluated by Headspace Gas Chromatography–Ion Mobility Spectrometry and Principal Component Analysis

Zhao

Benjakul

Sanmartin

et al. 2021

Foods

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The large yellow croaker is one of the most economically important fish in Zhoushan, Zhejiang Province, and is well known for its high protein and fat contents, fresh and tender meat, and soft taste. However, the mechanisms involved in its flavor changes during storage have yet to be revealed, although lipid oxidation has been considered to be one important process in determining such changes. Thus, to explore the changes in the flavor of large yellow croaker fish meat during different storage periods, the main physical and chemical characteristics of the fish meat, including the acid value, peroxide value, p-anisidine value, conjugated diene value, and identities of the various flavor substances, were investigated and analyzed by multivariable methods, including headspace gas chromatography–ion mobility spectrometry (GC-IMS) and principal component analysis (PCA). It was found that after 60 d storage, the types and contents of the aldehyde and ketone aroma components increased significantly, while after 120 d, the contents of ketones (2-butanone), alcohols (1-propanethiol), and aldehydes (n-nonanal) decreased significantly. More specifically, aldehyde components dominated over ketones and lipids, while the n-nonanal content showed a downward trend during storage, and the 3-methylbutanol (trimer), 3-methylbutanol (dimer, D), 3-pentanone (D), and 3-pentanone (monomer) contents increased, whereas these compounds were identified as the key components affecting the fish meat flavor. Furthermore, after 120 d storage, the number of different flavor components reached its highest value, thereby confirming that the storage time influences the flavor of large yellow croaker fish. In this context, it should be noted that many of these compounds form through the Maillard reaction to accelerate the deterioration of fish meat. It was also found that after storage for 120 d, the physical indices of large yellow croaker meat showed significant changes, and its physicochemical properties varied. These results therefore demonstrate that a combination of GC-IMS and PCA can be used to identify the differences in flavor components present in fish meat during storage. Our study provides useful knowledge for understanding the different flavors associated with fish meat products during and following storage.

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“…The portable electronic nose was applied to analyze the smell of nasal secretions in calves with the goal of a noninvasive diagnosis of infectious bronchopneumonia. Yavuzer [ 31 ] presented studies of the application of a low-cost electronic nose to the determination of fish quality parameters. A plastic food storage box with a lid, cut to pass the sensor heads from the sides, was used as a sensor chamber of its device.…”

Section: Electronic Noses Sensor Chamber Designsmentioning

confidence: 99%

Development of a Low-Cost Electronic Nose with an Open Sensor Chamber: Application to Detection of Ciboria batschiana

Borowik

Grzywacz

Tarakowski

et al. 2023

Sensors

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In the construction of electronic nose devices, two groups of measurement setups could be distinguished when we take into account the design of electronic nose chambers. The simpler one consists of placing the sensors directly in the environment of the measured gas, which has an important advantage, in that the composition of the gas is not changed as the gas is not diluted. However, that has an important drawback in that it is difficult to clean sensors between measurement cycles. The second, more advanced construction, contains a pneumatic system transporting the gas inside a specially designed sensor chamber. A new design of an electronic nose gas sensor chamber is proposed, which consists of a sensor chamber with a sliding chamber shutter, equipped with a simple pneumatic system for cleaning the air. The proposal combines the advantages of both approaches to the sensor chamber designs. The sensors can be effectively cleared by the flow of clean air, while the measurements are performed in the open state when the sensors are directly exposed to the measured gas. Airflow simulations were performed to confirm the efficiency of clean air transport used for sensors’ cleaning. The demonstrated electronic nose applies eight Figaro Co. MOS TGS series sensors, in which a transient response caused by a change of the exposition to measured gas, and change of heater voltage, was collected. The new electronic nose was tested as applied to the differentiation between the samples of Ciboria batschiana fungi, which is one of the most harmful pathogens of stored acorns. The samples with various coverage, thus various concentrations of the studied odor, were measured. The tested device demonstrated low noise and a good level of repetition of the measurements, with stable results during several hours of repetitive measurements during an experiment lasting five consecutive days. The obtained data allowed complete differentiation between healthy and infected samples.

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Determination of fish quality parameters with low cost electronic nose

Cited by 29 publications

References 25 publications

Prediction of fish quality level with machine learning

Prediction of fish quality level with machine learning

Changes of Volatile Flavor Compounds in Large Yellow Croaker (Larimichthys crocea) during Storage, as Evaluated by Headspace Gas Chromatography–Ion Mobility Spectrometry and Principal Component Analysis

Development of a Low-Cost Electronic Nose with an Open Sensor Chamber: Application to Detection of Ciboria batschiana

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