Freshness assessment of tilapia fish in traditional market based on an electronic nose

Abstract

This study evaluates an e-nose based on gas sensors to measure the freshness of tilapia. The device consists of a series of semiconductor sensors as detector, a combination of valve-vial-oxygen as sample delivery system, a microcontroller as interface and controller, and a computer for data recording and processing. The e-nose was firstly used to classify the fresh and non-fresh tilapia. A total of 48 samples of fresh tilapia and 50 samples of non-fresh tilapia were prepared and measured using the e-nose through three stages, namely: flushing, collecting, and purging. The sensor responses were processed into aroma patterns, then classified by two pattern classification softwares of principal component analysis (PCA) and neural network (NN). There were four methods for aroma patterns formation being evaluated: absolute data, normalized absolute data, relative data, normalized relative data. The results showed that the normalized absolute data method provides the best classification with the accuracy level of 93.88%. With this method, the trained NN was used to predict the freshness of 15 tilapia samples collected from a traditional market. The result showed that 60.0% of the samples are classified into fresh category, 33.3% are in the non-fresh category, and 6.7% are not included in both categories.

Recent Progress in Electronic Noses for Fermented Foods and Beverages Applications

“…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.…”

“…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.…”

Metal–oxide–semiconductor resistive gas sensors for fish freshness detection

“…The system can identify fresh, semi-fresh, and rotten fish with an 80% success rate. Radi et al developed an electronic nose using 12 semiconductor gas sensors to detect the tilapia freshness (Radi et al, 2021). The device consisted of semiconductor sensors, sampling module, microcontroller, and signals recording and processing system.…”

Design of sample display system on electronic nose for synthetic flavor classification

“…Therefore, the use of flavoring gets serious attention from the industry. Flavors are one of the most critical aspects of the flavor industry to maintain product quality [2]. Various technologies have been developed to analyze synthetic flavorings with the character of volatile organic compounds (VOC).…”