A model for discrimination freshness of shrimp

The shrimp is popular for its nutrition and dainty, however, it is easy to decay, and its freshness degrades, so, it is important to assess its freshness. The shrimp gives off unpleasant odor with its freshness change, detecting its odor difference can evaluate its freshness. The feasibility of using electronic nose for evaluating the freshness of shrimp (Penaeus vanmamei) is explored in this paper. The odor of shrimp, stored at 5 °C, was detected by the electronic nose. Combined with the sensory evaluation and TVBN, a model based on the electronic nose was constructed to evaluate the shrimp freshness. In principal components analysis, the first three principal components accounted for 86.97% of total variation, and they are used to establish a model to estimate the shrimp freshness with Fisher Liner Discriminant. The discriminant rates were 98.3% for 120 modeling sample data, and 91.7% for 36 testing sample data. The model could be easily used to evaluate the freshness of shrimp with better accuracy.