Development of electronic nose (Shrimp-Nose) for the determination of perishable quality and shelf-life of cultured Pacific white shrimp (Litopenaeus Vannamei)

Srinivasan, P. Bala; Jeyashakila, Robinson; Jeyasekaran, G.; Rayappan, John Bosco Balaguru

doi:10.1016/j.snb.2020.128192

Cited by 39 publications

(17 citation statements)

References 36 publications

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“…In terms of food business competition, they have been used to analyze aromas and compare them with competitor products [103,104], evaluate the impact of changes in the production process and components that affect organoleptic characteristics [105,106] and compare different food formulations [84,107]. Moreover, E-nose systems have showed high performance in identifying the quality of many products, including wine [108], beer [109], coffee [110], carbonated drinks [111], dairy products [112,113], pork [114], beef [115,116], chicken [117], fish [118][119][120] and shrimp [121,122]. However, the sensors in E-nose systems may have a drift effect.…”

Section: History and Basic Principle Of E-nosementioning

confidence: 99%

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Recent Progress in Electronic Noses for Fermented Foods and Beverages Applications

Seesaard

Wongchoosuk

2022

Fermentation

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Fermented foods and beverages have become a part of daily diets in several societies around the world. Emitted volatile organic compounds play an important role in the determination of the chemical composition and other information of fermented foods and beverages. Electronic nose (E-nose) technologies enable non-destructive measurement and fast analysis, have low operating costs and simplicity, and have been employed for this purpose over the past decades. In this work, a comprehensive review of the recent progress in E-noses is presented according to the end products of the main fermentation types, including alcohol fermentation, lactic acid fermentation, acetic acid fermentation and alkaline fermentation. The benefits, research directions, limitations and challenges of current E-nose systems are investigated and highlighted for fermented foods and beverage applications.

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Section: History and Basic Principle Of E-nosementioning

confidence: 99%

“…The variety of E-nose applications to detect odors from food and beverage products caused by alcoholic fermentation is summarized in Table 1. [112,113], pork [114], beef [115,116], chicken [117], fish [118][119][120] and shrimp [121,122]. However, the sensors in E-nose systems may have a drift effect.…”

Section: E-nose For Alcoholic Fermentationmentioning

confidence: 99%

Recent Progress in Electronic Noses for Fermented Foods and Beverages Applications

Seesaard

Wongchoosuk

2022

Fermentation

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“…It has the advantages of strong objectivity, good reproducibility, speed, accuracy, and low detection cost. It has been successfully applied in the field of food engineering, including quality evaluation (Shi et al, 2021; Shi, Liu, Sun, Liu, & Men, 2021), freshness prediction (Ghasemi‐Varnamkhasti, Mohammad‐Razdari, Yoosefian, Izadi, & Rabiei, 2019), authenticity (Jing, Meng, Qi, Zeng, & Liu, 2017; Kalinichenko & Arseniyeva, 2020), shelf life assessment (Buratti, Malegori, Benedetti, Oliveri, & Giovanelli, 2018; Srinivasan, Robinson, Geevaretnam, & Rayappan, 2020), and so on.…”

Section: Introductionmentioning

confidence: 99%

A feature dimensionality reduction strategy coupled with an electronic nose to identify the quality of egg

Hua

Zhao

et al. 2021

J Food Process Engineering

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In this study, a feature dimensionality reduction strategy is proposed to reduce the feature dimensionality of the electronic nose (e‐nose) sensor, combined with support vector machine (SVM) to distinguish the gas information of eggs produced by chickens with different breeding methods. First, to characterize the overall properties of the original detection signal, five different time domain features are extracted from each sensor. Second, max‐relevance and min‐redundancy (MRMR) is introduced to obtain a preliminary optimal feature set. Finally, kernel principal component analysis (KPCA) is introduced to further eliminate the correlation between features and obtain the optimal feature set. The result shows that the optimal feature set is obtained by MRMR–KPCA, and good classification accuracy is obtained based on SVM. In conclusion, the feature dimensionality reduction strategy effectively reduces the feature dimensionality of the e‐nose sensor, eliminates the correlation between features, realizes the nondestructive detection for the quality of egg, and provides an effective technical method for the market quality supervision of egg. Practical applications In different breeding conditions, the nutritional value of eggs produced by chickens is different. To get more benefit, some inferior eggs are brought into the market instead of those with a higher nutritional value. Therefore, it is very important to use the nondestructive detection technology to quickly identify the quality of egg. In this work, e‐nose is used to obtain the gas information of eggs produced by chickens with different breeding methods. A feature dimensionality reduction strategy is proposed to process the e‐nose data, which realizes the effective identification of gas information of eggs. Moreover, it provides an effective detection method for the quality monitoring of the egg market.

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“…

Pacific white shrimp (Litopenaeus vannamei) is popular owing to its high nutritional value and pleasant taste (Srinivasan et al, 2020).Nevertheless, it is perishable due to the microorganisms and enzyme activity, which cause unpleasant taste and odor, black melanin pigments, lipid oxidation, and tissue destruction during storage (Olatunde et al, 2021). Therefore, application of safe and efficient method to preserve and prolong the shelf life of shrimp and seafood is required.Traditional preservation methods, such as chilling, are not effective, and recently, either a combination of methods or synthetic additives such as sulfites and their derivatives (sodium metabisulfite, SMS) are used to improve the shelf life of shrimp (Arancibia et al, 2015).

…”

mentioning

confidence: 99%

“…Pacific white shrimp (Litopenaeus vannamei) is popular owing to its high nutritional value and pleasant taste (Srinivasan et al, 2020).…”

mentioning

confidence: 99%

The Persian lime peel extract‐loaded tragacanth gel coating for sodium metabisulfite reduction in Pacific white shrimp ( Litopenaeus vannamei )

Khaledian

Basiri

2021

Food Processing Preservation

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The potential of tragacanth (TG) coating incorporated with Persian lime peel extract (PLPE) for reducing 50% of sodium metabisulfite (SMS) in shrimp was investigated. Four groups of shrimps immersed in water (Control), 1.25% SMS solution (SMS), TG with 1% PLPE, and 0.625% SMS (TSL1%), and TG containing 2% PLPE and 0.625% SMS (TSL2%) and analyzed for different quality characteristics over 10 days at 4°C. The TSL extended the microbial shelf life of shrimp by about 6 and 2 days, respectively, compared with the control and SMS groups. It also resulted in lower volatile base nitrogen, trimethylamine, and lipid peroxidation compared with the control and SMS (p < .05). The TG+PLPE+SMS also improved the sensory attributes and reduced the color changes and melanosis of shrimp more than the SMS. Therefore, using a combination of TG and PLPE can prolong the shelf life and reduce the sulfite residue in shrimp during cold storage. Novelty impact statement In this study, we have investigated the ability of substitution 50% of SMS by TG coating incorporated with PLPE in the shelf life extension of shrimp during refrigeration. The incorporation of PLPE and a half dose of SMS in TG coating increased the shelf life of shrimp, as shown by: (1) the retardation of the microbial growth for about 6 days; (2) reduction of the TVBN, TMA‐N, and TBA production for about 90, 75, and 50%, respectively; and (3) retardation of melanosis and sensory changes. TG coating incorporated with PLPE and a half dose of SMS may serve as an active coating for shrimp preservation.

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Development of electronic nose (Shrimp-Nose) for the determination of perishable quality and shelf-life of cultured Pacific white shrimp (Litopenaeus Vannamei)

Cited by 39 publications

References 36 publications

Recent Progress in Electronic Noses for Fermented Foods and Beverages Applications

Recent Progress in Electronic Noses for Fermented Foods and Beverages Applications

A feature dimensionality reduction strategy coupled with an electronic nose to identify the quality of egg

The Persian lime peel extract‐loaded tragacanth gel coating for sodium metabisulfite reduction in Pacific white shrimp ( Litopenaeus vannamei )

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