89A-11 |
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J. CHANTARACHOTI1, A. C. M. Oliveira1, B. H. Himelbloom1, C. A. Crapo1, D. G. McLachlan2, and J. F. Keplinger1. (1) Fishery Industrial Technology Center, Univ. of Alaska, Fairbanks, School of Fisheries and Ocean Sciences, 118 Trident Way, Kodiak, AK 99615-7401, (2) Canadian Food Inspection Agency, PO Box 1060, Dartmouth, NS B3B 1Y9, Canada A major obstacle for the Alaska salmon industry has been the inconsistent quality of its raw material. For this industry to remain competitive, it must improve quality and especially consistency. This requires processors to become more diligent in assessing quality and to apply new technology that can provide the product consistency demanded by consumers. The objective of this study was to evaluate the use of a portable electronic nose (EN) in measuring quality of Alaska salmon at various degrees of spoilage. Sixty pink salmon were held in seawater at 14 o C and sampled daily for 3 d. Another 90 fish were held in slush ice at 0 o C and sampled after 0, 4, 6, 9, 12, and 16 d. of storage. Quality was determined by sensory analysis of whole fish, total bacterial count for skin samples, and Cyranose 320 analysis of gill and belly cavity odors. Results from sensory analysis indicated that fish were rejected at d. 3 when stored at 14 o C and at d. 12 in slush ice. Total plate counts for fish stored at 14 o C ranged from 3.4 (d. 0) to 4.8 (d. 3) log CFU/cm2, while those in slush ice ranged from 3.4 (d. 0) to 5.5 (d. 16) log CFU/cm2. The percent correct classifications after cross validation were 72.5 % and 76.7 % for EN analysis of belly cavity volatiles for fish held at 14 oC and in slush ice, respectively. The percent correct classification for gill odors was lower than for belly cavity odors at either storage temperature. Preliminary results suggest that it is possible to develop a predictive model for spoilage of whole pink salmon by analyzing belly cavity odors using the EN. However, additional research is needed to bring the percent correct classification above 90%.
Session 89A, Aquatic Food Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |