Tilapia fish microbial spoilage monitored by a single optical gas sensor

Ana T. S. Semeano, Daniele F. Maffei, Susana Palma, Rosamaria W. C. Li, Bernadette D. G. M. Franco, Ana C. A. Roque, Jonas Gruber

Research output: Contribution to journalArticle

30 Citations (Scopus)

Abstract

As consumption of fish and fish-based foods increases, non-destructive monitoring of fish freshness also becomes more prominent. Fish products are very perishable and prone to microbiological growth, not always easily detected by organoleptic evaluation. The analysis of the headspace of fish specimens through gas sensing is an interesting approach to monitor fish freshness. Here we report a gas sensing method for monitoring Tilapia fish spoilage based on the application of a single gas sensitive gel material coupled to an optical electronic nose. The optical signals of the sensor and the extent of bacterial growth were followed over time, and results indicated good correlation between the two determinations, which suggests the potential application of this simple and low cost system for Tilapia fish freshness monitoring.

Original languageEnglish
Pages (from-to)72-76
Number of pages5
JournalFood Control
Volume89
DOIs
Publication statusPublished - 1 Jul 2018

Keywords

  • Electronic nose
  • Fish freshness
  • Gas sensor
  • Liquid crystal
  • Microbial spoilage
  • Optical sensor

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