Nondestructive determination of salmon fillet freshness during storage at different temperatures by electronic nose system combined with radial basis function neural networks

文献类型： 外文期刊

第一作者： Jia, Zhixin

作者： Jia, Zhixin;Wang, Yanbo;Jia, Zhixin;Shi, Ce;Yang, Xinting;Zhang, Jiaran;Ji, Zengtao;Jia, Zhixin;Shi, Ce;Yang, Xinting;Zhang, Jiaran;Ji, Zengtao;Jia, Zhixin;Shi, Ce;Yang, Xinting;Zhang, Jiaran;Ji, Zengtao

作者机构：

关键词： Cold storage; electronic nose; freshness index prediction; gas chromatograph - ion mobility spectrometry; radial basis function neural networks; salmon fillets

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

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收录情况： SCI

摘要： This study develops a predictive model for determining freshness of salmon fillets during cold storage at different temperatures using electronic nose combined with principal component analysis (PCA) and radial basis function neural networks (RBFNNs). The electronic nose sensed ammonia/amines, hydrocarbons, solvents and aromatics that increased during storage. The concentrations of the volatiles were compared with the increased thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N), total aerobic bacteria count (TAC) and decreased of sensory assessments (SA). Gas chromatograph-ion mobility spectrometry analysis confirmed the changes in gas species. RBFNNs and PCA were used to establish predictive models and the relative errors of TBA, TVB-N and TAC by the PCA-RBFNNs model were all within +/- 10% and SA was within +/- 15%. These results suggest that the PCA-RBFNNs model can be used to predict changes in the freshness of salmon fillets stored at -2 to 10 degrees C.

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