منابع مشابه
Meat and Fish Freshness Inspection System Based on Odor Sensing
We propose a method for building a simple electronic nose based on commercially available sensors used to sniff in the market and identify spoiled/contaminated meat stocked for sale in butcher shops. Using a metal oxide semiconductor-based electronic nose, we measured the smell signature from two of the most common meat foods (beef and fish) stored at room temperature. Food samples were divided...
متن کاملPortable Optoelectronic Nose for Monitoring Meat Freshness
A disposable colorimetric sensor array (CSA) made from printing various chemically responsive dyes was combined with a hand-held device for on-site assessment and monitoring of the freshness of five meat products: beef, chicken, fish, pork, and shrimp. The hand-held device takes advantage of an on-board diaphragm micropump and a commercial 1D CMOS camera (CIS) which enables the real-time collec...
متن کاملInnovative sensors to determine fish freshness
Fish freshness quality is typically determined by sensory assessment, which relies on the use of trained assessors. Commonly used schemes include Torry and the Quality Index Method (QIM). However it is desirable to find an alternative, instrumental method to provide an objective system for determining fish freshness. Ideally any such method should be reliable, rapid, non-destructive and easy to...
متن کاملResearch of Detection of Fish Freshness Based on Nis
Freshness is one of important index of fish or the quality of product, which is very important for the final product quality. Therefore, rapid and accurate evaluation for fish freshness is concerned with the vital interests of the people, and for the fish and products of the transportation, storage and processing process also has important scientific significance and application value. The expe...
متن کاملAdenosine triphosphate breakdown products as a freshness indicator of some fish species and fish products
The breakdown products of adenosine triphosphate (ATP), adenosine diphosphate (ADP), adenosine monophosphate (AMP), inosine monophosphate (IMP), inosine (Ino) and hypoxanthine (Hx) of some fish species and heated fish products were determined by high-performance liquid chromatography (HPLC) and rapid paper strip method. The K value, calculated from ATP degradation products, the percent of the s...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
سال: 1995
ISSN: 1341-027X,1881-6681
DOI: 10.3136/nskkk.42.462