Title : Assessing the changes in the fish's quality and freshness during packaging using an electronic nose, microbial growth, and a texture profile analyzer
Abstract:
Aside from the sharp drop in the aquatic food supply, post-harvest fish losses are a serious concern in most fish distribution networks worldwide. Over the years, several processes have been applied to prolong aquatic food shelf life and minimize its loss by preventing spoilage microorganisms from growing. Aquatic food nutritional assessment can be carried out using modern technology, which can reduce costs and time. In post-harvest fish storage, the use of customized sensors may present a promising solution for reducing fish loss and ensuring product quality, as well as detecting food product degradation quickly and easily. The purpose of this study is to explore an alternative approach to traditional fish quality detection methods by relying primarily on the electronic nose, which has the advantage of providing fast and efficient results. As part of the preservation process, selective media are used to monitor microbial growth that contributes to fish spoilage. The results of this analysis allow the selection of optimal storage conditions for specific fish species, the optimization of preservation procedures, and the preservation of product quality. In addition, texture properties such as firmness, springiness, cohesiveness, and chewiness are measured by a texture profile analyzer. As a result of these measurements, a quantitative assessment of the attributes of fish quality can be made by analyzing changes in fish texture over time. This research presents an unusual approach to fish quality evaluation, shifting away from conventional methods and focusing on the utilization of an electronic nose. If successful, this approach has the potential to revolutionize the fish preservation industry by providing a rapid and efficient means of assessing fish quality, leading to improved decision-making and reduced waste.
Keywords: electronic nose, fish quality, fish preservation.
