Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
4909164 | Journal of Food Engineering | 2017 | 11 Pages |
Abstract
The sensor is designed and tested to measure quality in fresh cod (Gadus morhua) under commercial ice storage conditions. Only two spoilage indexes, psychrotrophic counts and total volatile base-nitrogen content, were required to get accurate estimations of the two usual established sensory methods. The sensor is able to account for biological variability as shown with the validation and demonstration data sets. Moreover, new research and technologies are in course to make these measurements faster and non-destructive. This would allow having at hand a smart non-intrusive fish quality sensor.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
MÃriam R. GarcÃa, Marta L. Cabo, Juan R. Herrera, Graciela Ramilo-Fernández, Antonio A. Alonso, Eva Balsa-Canto,