Food Engineering / Gıda Mühendisliği
Permanent URI for this collectionhttps://hdl.handle.net/11147/12
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Book Part Citation - Scopus: 6Quality Assessment of Aquatic Foods by Machine Vision, Electronic Nose, and Electronic Tongue(Wiley, 2010) Korel, Figen; Balaban, Murat ÖmerThe increase in demand for seafood products has catalyzed the desire for higher standards regarding safety and quality issues. Since seafoods are perishable, freshness is a major quality parameter to be considered [1,2]. There is no unique freshness or spoilage indicator for seafood, therefore combinations of selected indicators need to be used to evaluate freshness [3,4]. An important and widely used method to determine freshness is sensory evaluation [5]. The Quality Index Method (QIM) uses a demerit point scoring system [6] based on the evaluation of the important sensory attributes (odour, texture, and appearance) of fish and other aquatic foods. The sensory quality is expressed by the sum of the demerit points, and a linear correlation between these points and the storage time is used to predict the freshness of the target seafood [5,7,8]. The QIM has been developed for various seafood species and products, such as Atlantic mackerel (Scomber scombrus), horse mackerel (Trachurus trachurus), European sardine (Sardina pilchardus) [9], gilthead seabream (Sparus aurata) [10], farmed Atlantic salmon (Salmo salar) [11,12], and cod (Gadus morhua) [13], etc. Even though QIM is fast and reliable in determining the freshness of seafood, it still requires experts to evaluate the quality attributes. Alternatively, appearance, odour, and taste can be measured by machine vision system (MVS), electronic nose (e-nose), and electronic tongue (e-tongue), respectively.Article Citation - WoS: 8Citation - Scopus: 12Odor Evaluation of Shrimp Treated With Different Chemicals Using an Electronic Nose and a Sensory Panel(Taylor and Francis Ltd., 2007) Luzuriaga, Diego A.; Korel, Figen; Balaban, Murat ÖmerAn electronic nose with 12 conducting polymer sensors was used to measure odors of raw shrimp treated with different chemicals. Headless shell-on pink shrimp (Pandalus jordani) were treated with bleach (0, 25, 50, 100 and 200 ppm), phosphates (0, 2, 4 and 6% w/v) and sulfites (0, 0.75, 1.25 and 2% w/v) and stored at 2°C for 48 hours. Odors were evaluated by sensory panels and an electronic nose. Aerobic plate counts were performed. Discriminant function analysis was used as the pattern recognition technique to differentiate samples based on odors. Results showed that the electronic nose could discriminate differences in odor due to chemicals present in shrimp. The correct classification rates for bleach, phosphate and sulfite treated shrimp were 92.7, 95.8, and 99.2%, respectively.