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Sun Y, Zhang X. Tilapia freshness prediction utilizing gas sensor array system combined with convolutional neural network pattern recognition model. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2120000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Yiqin Sun
- Key Laboratory for RF Circuits and Systems, Ministry of Education, and Key Laboratory of Large Scale Integrated Design, HangZhou Dianzi University, Hangzhou, PR China
| | - Xianfei Zhang
- Key Laboratory for RF Circuits and Systems, Ministry of Education, and Key Laboratory of Large Scale Integrated Design, HangZhou Dianzi University, Hangzhou, PR China
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2
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Zhang X, Ge C, Ma J, Chen L. Rapid quality determination of cherry fruit (Prunus spp.) using artificial olfactory technique as combined with non-linear data extraction model. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2106999] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Affiliation(s)
- Xiuli Zhang
- Department of Medical Technology, Tianjin Medical College, Tianjin, China
| | - Chao Ge
- Department of Medical Technology, Tianjin Medical College, Tianjin, China
| | - Jingyan Ma
- Department of Medical Technology, Tianjin Medical College, Tianjin, China
| | - Lixia Chen
- Department of Medical Technology, Tianjin Medical College, Tianjin, China
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3
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Chen J, Zheng Y, Kong Q, Sun Z, Liu X. A Wechat miniprogram (‘Fresh color’) based on smart phone to indicate the freshness of Atlantic salmon (Salmo salar L.) and oysters on site by detection of the color changes of curcumin films. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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4
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Grassi S, Benedetti S, Magnani L, Pianezzola A, Buratti S. Seafood freshness: e-nose data for classification purposes. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108994] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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5
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Li X, Wang B, Yi C, Gong W. Gas sensing technology for meat quality assessment: A review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xinxing Li
- Beijing Laboratory of Food Quality and Safety China Agricultural University Beijing China
- Nanchang Institute of Technology Nanchang China
| | - Biao Wang
- Beijing Laboratory of Food Quality and Safety China Agricultural University Beijing China
| | - Chen Yi
- Changchun Urban Planning & Research Center Changchun China
| | - Weiwei Gong
- China Academy of Railway Sciences Corporation Limited Transportation and Economics Research Institute Beijing China
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6
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Freshness analysis based on lipidomics for farmed Atlantic salmon (Salmo salar L.) stored at different times. Food Chem 2022; 373:131564. [PMID: 34802800 DOI: 10.1016/j.foodchem.2021.131564] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 10/17/2021] [Accepted: 11/07/2021] [Indexed: 01/15/2023]
Abstract
Liquid chromatography-mass spectrometry was used to study the changes of lipids in salmon muscle stored at 4 °C for different storage times to explore the relationship between lipid composition and salmon freshness. Ninety-two kinds of lipid changes were observed at three different storage times (5, 10, and 15 days) compared with the fresh control group (0 day). Bioinformatics analysis revealed that the contents of four lipids were significantly increased from the tenth day, namely, lysophosphatidylcholine (LPC) (17:0), LPC (18:0), LPC (22:2), and phosphatidylcholine (PC) (18:4/16:1). LPC (17:0) and LPC (18:0) are produced by PC (18:4/16:1) hydrolysis. The traditional freshness index also showed that the salmon slices were in the initial state of spoilage on the tenth day. Therefore, they may be indicators of raw salmon freshness.
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Ye B, Chen J, Fu L, Wang Y. Application of nondestructive evaluation (NDE) technologies throughout cold chain logistics of seafood: Classification, innovations and research trends. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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8
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Karunathilaka SR, Ellsworth Z, Yakes BJ. Detection of decomposition in mahi-mahi, croaker, red snapper, and weakfish using an electronic-nose sensor and chemometric modeling. J Food Sci 2021; 86:4148-4158. [PMID: 34402528 DOI: 10.1111/1750-3841.15878] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 06/15/2021] [Accepted: 07/13/2021] [Indexed: 12/01/2022]
Abstract
This study evaluated an electronic-nose (e-nose) sensor in combination with support vector machine (SVM) modeling for predicting the decomposition state of four types of fish fillets: mahi-mahi, croaker, red snapper, and weakfish. The National Seafood Sensory Expert scored fillets were thawed, 10-g portions were weighed into glass jars which were then sealed, and the jars were held at approximately 30°C to allow volatile components to be trapped and available for analysis. The measurement of the sample vial headspace was performed with an e-nose device consisting of nanocomposite, metal oxide semiconductor (MOS), electrochemical, and photoionization sensors. Classification models were then trained based on the sensory grade of each fillet, and the e-nose companion chemometric software identified that eight MOS were the most informative for determining a sensory pass from sensory fail sample. For SVM, the cross-validation (CV) correct classification rates for mahi-mahi, croaker, red snapper, and weakfish were 100%, 100%, 97%, and 97%, respectively. When the SVM prediction performances of the eight MOS were evaluated using a calibration-independent test set of samples, correct classification rates of 93-100% were observed. Based on these results, the e-nose measurements coupled with SVM models were found to be potentially promising for predicting the spoilage of these four fish species. PRACTICAL APPLICATION: This report describes the application of an electronic-nose sensor as a potential rapid and low-cost screening method for fish spoilage. It could provide regulators and stakeholders with a practical tool to rapidly and accurately assess fish decomposition.
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Affiliation(s)
- Sanjeewa R Karunathilaka
- Joint Institute for Food Safety and Applied Nutrition, University of Maryland, College Park, Maryland, USA
| | - Zachary Ellsworth
- Joint Institute for Food Safety and Applied Nutrition, University of Maryland, College Park, Maryland, USA
| | - Betsy Jean Yakes
- Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland, USA
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9
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Jiang C, Ning J, Mei Z, Chen J, Gao Y, Yi X, Wu P. Development of food electronic nose for prawn ( macrobrachium rosenbergii) quality rapid assessment and their relationship with the physicochemical index. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1879135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Chenhao Jiang
- Zhejiang A&F University, Key Laboratory of Forestry Sensing Technology and Intelligent Equipment of China Ministry of Forestry, Key Laboratory of Forestry Intelligent Monitoring of Zhejiang Province, Hangzhou
| | - Jingyuan Ning
- Zhejiang A&F University, Key Laboratory of Forestry Sensing Technology and Intelligent Equipment of China Ministry of Forestry, Key Laboratory of Forestry Intelligent Monitoring of Zhejiang Province, Hangzhou
| | - Zhenghao Mei
- Zhejiang A&F University, Key Laboratory of Forestry Sensing Technology and Intelligent Equipment of China Ministry of Forestry, Key Laboratory of Forestry Intelligent Monitoring of Zhejiang Province, Hangzhou
| | - Jiaqi Chen
- Zhejiang A&F University, Key Laboratory of Forestry Sensing Technology and Intelligent Equipment of China Ministry of Forestry, Key Laboratory of Forestry Intelligent Monitoring of Zhejiang Province, Hangzhou
| | - Yuanyuan Gao
- Zhejiang A&F University, Key Laboratory of Forestry Sensing Technology and Intelligent Equipment of China Ministry of Forestry, Key Laboratory of Forestry Intelligent Monitoring of Zhejiang Province, Hangzhou
| | - Xiaomei Yi
- Zhejiang A&F University, Key Laboratory of Forestry Sensing Technology and Intelligent Equipment of China Ministry of Forestry, Key Laboratory of Forestry Intelligent Monitoring of Zhejiang Province, Hangzhou
| | - Peng Wu
- Zhejiang A&F University, Key Laboratory of Forestry Sensing Technology and Intelligent Equipment of China Ministry of Forestry, Key Laboratory of Forestry Intelligent Monitoring of Zhejiang Province, Hangzhou
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Wu L, Xing Y, Jia S, Pan J. Study of freshness monitoring on small larimichthys polyactis based on multiple sensor array system and non-linear data analysis method. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1946079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Lili Wu
- College of Science, Henan Agricultural University, Zhengzhou, PR China
| | - Yuqing Xing
- College of Science, Henan Agricultural University, Zhengzhou, PR China
| | - Shuheng Jia
- College of Science, Henan Agricultural University, Zhengzhou, PR China
| | - Jianbin Pan
- College of Science, Henan Agricultural University, Zhengzhou, PR China
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Ruengdech A, Siripatrawan U. Visualization of mulberry tea quality using an electronic sensor array, SPME-GC/MS, and sensory evaluation. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100593] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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12
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Karami H, Rasekh M, Mirzaee-Ghaleh E. Qualitative analysis of edible oil oxidation using an olfactory machine. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00506-0] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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13
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Identification of Fresh-Chilled and Frozen-Thawed Chicken Meat and Estimation of their Shelf Life Using an E-Nose Machine Coupled Fuzzy KNN. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01682-6] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Jiang H, Xu W, Chen Q. Evaluating aroma quality of black tea by an olfactory visualization system: Selection of feature sensor using particle swarm optimization. Food Res Int 2019; 126:108605. [PMID: 31732085 DOI: 10.1016/j.foodres.2019.108605] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2019] [Revised: 07/27/2019] [Accepted: 07/31/2019] [Indexed: 01/07/2023]
Abstract
Aroma is an important index to evaluate the quality and grade of black tea. This work innovatively proposed the sensory evaluation of black tea aroma quality based on an olfactory visual sensor system. Firstly, the olfactory visualization system, which can visually represent the aroma quality of black tea, was assembled using a lab-made color sensitive sensor array including eleven porphyrins and one pH indicator for data acquisition and color components extraction. Then, the color components from different color sensitive spots were optimized using the particle swarm optimization (PSO) algorithm. Finally, the back propagation neural network (BPNN) model was developed using the optimized characteristic color components for the sensory evaluation of black tea aroma quality. Results demonstrated that the BPNN models, which were developed using three color components from FTPPFeCl (component G), MTPPTE (component B) and BTB (component B), can get better results based on comprehensive consideration of the generalization performance of the model and the fabrication cost of the sensor. In the validation set, the average of correlation coefficient (RP) value was 0.8843 and the variance was 0.0362. The average of root mean square error of prediction (RMSEP) was 0.3811 and the variance was 0.0525. The overall results sufficiently reveal that the optimized sensor array has promising applications for the sensory evaluation of black tea products in the process of practical production.
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Affiliation(s)
- Hui Jiang
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang 212013, PR China.
| | - Weidong Xu
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Quansheng Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
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Li F, Feng X, Zhang D, Li C, Xu X, Zhou G, Liu Y. Physical properties, compositions and volatile profiles of Chinese dry-cured hams from different regions. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00158-9] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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16
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Evaluation of Smart Portable Device for Food Diagnostics: A Preliminary Study on Cape Hake Fillets (M. capensis and M. paradoxus). J CHEM-NY 2019. [DOI: 10.1155/2019/2904724] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The new smartphone-based food diagnostic technologies offer significant advantages over traditional methods as they can be easily applied in various steps of the agrifood supply chain including household use and also in the food recovery field for charitable purposes, aimed at helping to reduce food waste. Further advantages include the low cost, the minimal equipment, and nonspecialized personnel required. This study evaluated the performance of two instrumental measurements of the sensors: an electronic nose (PEN3; WinMuster Airsense Analytics) and a smart portable device (FOODsniffer; ARS LAB US). The preliminary study was conducted on cape hake fillets. In order to test the performance of PEN3 and FOODsniffer, total volatile basic nitrogen (TVB-N) values were considered as the reference. Principal component analysis (PCA) and Pearson’s correlation were performed in order to compare PEN3 with TVB-N, and for the FOODsniffer evaluation, a one-way ANOVA was carried out. A significant correlation was shown between PEN3, first component, and TVB-N (r = 0.92, P=0.01). The ANOVA results also confirmed a good agreement between FOODsniffer, TVB-N (F = 519.9, P=0.01), and PEN3 (F = 143.17, P=0.01). Our simulation results confirmed good performance in both methods.
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Makimori GYF, Bona E. Commercial Instant Coffee Classification Using an Electronic Nose in Tandem with the ComDim-LDA Approach. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01443-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Nimsuk N. Improvement of accuracy in beer classification using transient features for electronic nose technology. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9978-y] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Abdeldaiem MHM, Ali HGM, Ramadan MF. Impact of different essential oils on the characteristics of refrigerated carp (Cyprinus carpio) fish fingers. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9520-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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