Odor evaluation of shrimp treated with different chemicals using an electronic nose and a sensory panel.

摘要

An electronic nose with 12 conducting polymer sensors was used to measure the aroma of raw shrimps treated with various chemicals. Headless, shell-on pink shrimps (Pandalus jordani) were treated with sodium hypochlorite (0, 25, 50, 100 or 200 ppm), sodium tripolyphosphate (0, 2, 4 or 6% w/v) or sodium metabisulfite (0, 0.75, 1.25 or 2% w/v) and stored at 2 degrees C for 48 h. Aroma was evaluated by sensory panels and the electronic nose, and aerobic plate counts were performed. Discriminant function analysis was used as the pattern recognition technique to differentiate samples based on aroma. Results showed that the electronic nose could discriminate differences in aroma due to chemicals present in shrimps. The correct classification rates for sodium hypochlorite-, sodium tripolyphosphate- and sodium metabisulfite-treated shrimps were 92.7, 95.8 and 99.2%, respectively.