Application of electronic nose in freshness evaluation of shrimp

Abstract:

The response of electronic nose to the flavor change of head and flesh of the shrimp Litopenaeus vanmamei at different preservation time was investigated. Sensory evaluation and analysis of TVB-N and total bacteria count were also provided for comparison. The results showed that the flavor of L.vanmamei changed with the preservation time. The electronic nose was able to distinguish the flavor change of L. vanmamei among different preservation time and the detection result was consistent with that of sensory evaluation, the analysis of TVB-N and total bacteria count. Loadings analysis proved that different sensors have different total contribution rates.Total contribution rate calculated by linear discriminant analysis was higher than that of principal component analysis. The flavors of shrimp head and flesh triggered good responses from the electronic nose. So that both of them can be used in the freshness detection of L.vanmamei by electronic nose.