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SU ÜRÜNLERİ KALİTESİNİN DEĞERLENDİRİLMESİNDE KOKU ALGILAMA SENSÖRLERİNİN GELİŞTİRİLMESİ VE UYGULAMALARI

Year 2015, Volume: 1 Issue: 1, 1 - 11, 01.01.2015

Seda Oğur

https://doi.org/10.3153/JFHS15001

Abstract

Su
ürünlerinin kalitesinin değerlenmesinde kullanılan geleneksel yöntemler
duyusal, fiziksel, kimyasal ve mikrobiyolojik analizler dizinininden
oluşmaktadır. Koku algılama sensörünün kullanımı bu dizindeki bazı analizlerin
yerini alabilecek ve birçok analizin de ta­mamlayıcısı olabilecek yenilikçi bir
yöntemdir. Bu der­lemede literartürde daha çok elektronik burun (E-bu­run)
ismiyle anılan, gaz ve aroma sensörleri, koku algı­lama veya yapay koklama
sistemleri de denilen sensör­lerin nasıl geliştirildiği ve bu sensörlerden su
ürünleri­nin kalitesini belirlemede nasıl faydanıldığı konusunda bilgi
verilmeye çalışılmıştır. 

Keywords

Elektronik burun Koku algılama sensörü Su ürünleri Kalite

References

  • Amari, A., El Barbri, N., Llobet, E., El Bari, N., Correig, X., Bouchikhi, B. (2006): Monitoring the freshness of Moroccan sardines with a neural-network based electronic nose. Sensors, 6(10): 1209-1223.
  • Chanie, E., Ólafsdóttir, G., Jónsdóttir, R., (2005). IFL Project Report.
  • Chantarachoti, J., Oliveira, A.C.M., Himelbloom, B.H., Crapo, C.A., McLachlan, D.G. (2006): Portable electronic nose for detection of spoiling Alaska pink salmon (Oncorhynchus gorbuscha). Journal of Food Science, 71(5): S414-S421.
  • Concina, I., Falasconi, M., Gobbi, E., Bianchi, F., Musci, M., Mattarozzi, M., Pardo, M., Mangia, A., Careri M., Sberveglieri, G. (2009): Early detection of microbial contamination in processed tomatoes by electronic nose. Food Control, 20(10): 873-880.
  • Di Natale, C., Olafsdottir, G., Einarsson, S., Martinelli, E., Paolesse, R., D’Amico, A. (2001): Comparison and integration of different electronic noses for freshness evaluation of cod-fish fillets, Sensors and Actuators B: Chemical, 77(1-2): 572-578.
  • Du, W.X., Lin, C.M., Huang, T., Kim, J., Marshall, M, Wei, C.I. (2002): Potential application of the electronic nose for quality assessment of salmon fillets under various storage conditions. Journal of Food Science, 67(1): 307-313.
  • El Barbri, N., Llobet, E., El Bari, N., Correig, X., Bouchikhi, B. (2008): Application of a portable electronic nose system to assess the freshness of Moroccan sardines. Materials Science and Engineering: C, 28(5-6): 666-670.
  • El Barbri, N., Mirhisse, J., Ionescu, R., Bari, N.E., Correig, X., Bouchikhi, B., Llobet, E. (2009): An electronic nose system based on a micro-machined gas sensor array to assess the freshness of sardines. Sensors and Actuators B: Chemical, 141(2): 538-543.
  • Falasconi, M., Gobbi, E., Pardo, M., Della Torre, M., Bresciani, A., Sberveglieri, G. (2005): Detection of toxigenic strains of Fusarium verticillioides in corn by electronic olfactory system. Sensors and Actuators B: Chemical, 108(1-2): 250-257.
  • Guohua, H., Lvye, W., Yanhong, M., Lingxia, Z. (2012): Study of grass carp (Ctenopharyngodon idellus) quality predictive model based on electronic nose. Sensors and Actuators B: Chemical, 166-167: 301-308.
  • Haugen, J.E., Chanie, E., Westad, F., Jonsdottir, R., Bazzo, S., Labreche, S., Marcq, P., Lundby, F., Olafsdottir, G. (2006): Rapid control of smoked Atlantic salmon (Salmo salar) quality by electronic nose: Correlation with classical evaluation methods. Sensors and Actuators B: Chemical, 116(1-2): 72-77.
  • Heising, J.K., Dekker, M., Bartels, P.V., van Boekel, M.A.J.S. (2012): A non-destructive ammonium detection method as indicator for freshness for packed fish: Application on cod. Journal of Food Engineering, 110(2): 254-261.
  • Hu, X., Mallikarjunan, P., Vaughan, D. (2008): Development of non-destructive methods to evaluate oyster quality by electronic nose technology. Sensing and Instrumentation for Food Quality and Safety, 2(1): 51-57.
  • Jonsdottir, R., Olafsdottir, G., Martinsdottir, E., Stefansson, G. (2004): Flavor characterization of ripened cod roe by gas chromatography, sensory analysis, and electronic nose. Journal of Agricultural and Food Chemistry, 52(20): 6250-6256.
  • Ko, H.J., Park T.H. (2005): Piezoelectric olfactory biosensor: ligand specificity and dose-dependence of an olfactory receptor expressed in a heterologous cell system, Biosensors and Bioelectronics, 20(7): 1327-1332.
  • Korel, F., Luzuriaga, D., Balaban, M.Ö. (2001): Objective quality assessment of raw tilapia (Oreochromis niloticus) fillets using electronic nose and machine vision. Journal of Food Science, 66(7): 1018-1024.
  • Lakard, S., Herlem, G., Valles-Villareal, N., Michel, G., Propper, A., Gharbi, T., Fahys, B. (2005): Culture of neural cells on polymers coated surfaces for biosensor applications, Biosensors and Bioelectronics, 20(10): 1946-1954.
  • Lazcka, O., Campo, F., Munoz, F.X. (2007): Pathogen detection: a perspective of traditional methods and biosensors. Biosensors and Bioelectronics, 22(7): 1205-1217.
  • Lim, J.H., Park, J., Ahn, J.H., Jin, H.J., Hong, S., Park, T.H. (2013): A peptide-receptor-based bioelectronic nose for the real-time determination of seafood quality. Biosensors and Bioelectronics, 39(1): 244-249.
  • Limbo, S., Sinelli, N., Torri, L., Riva, M. (2009): Freshness decay and shelf life predictive modelling of European sea bass (Dicentrarchus labrax) applying chemical methods and electronic nose. LWT - Food Science and Technology, 42(5): 977-984.
  • Lorwongtragool, P., Seesaard, T., Tongta, C., Kerdcharoen, T. (2012): Portable e-nose based on polymer/CNT sensor array for protein-based detection, NEMS, Kyoto, Japan, March 5-8.
  • Luzuriaga, D., Korel, F., Balaban, M. (2007): Odor evaluation of shrimp treated with different chemicals using an electronic nose and a sensory panel. Journal of Aquatic Food Product Technology, 16(2): 57-75.
  • O’Connell, M., Valdora, G., Peltzer, G., Martı́n Negri, R. (2001): A practical approach for fish freshness determinations using a portable electronic nose. Sensors and Actuators B: Chemical, 80(2): 149-154.
  • Ólafsson, R., Martinsdóttir, E., Ólafsdóttir, G., Sigfússon, T.I., Gardner, J.W. (1992): Monitoring of fish freshness using tin oxide sensors. In: Gardner, J.W., Bartlett, P.N. (Eds.), Sensors and Sensory Systems for an Electronic Nose. Kluwer: Dordrecht, the Netherlands, pp. 257-272.
  • Olafsdottir, G., Lauzon, H.L., Martinsdottir, E., Kristbergsson, K. (2006). Influence of storage temperature on microbial spoilage characteristics of haddock fillets (Melanogrammus aeglefinus) evaluated by multivariate quality prediction. International Journal of Food Microbiology, 111(2): 112-125.
  • Olafsdottir, G., Chanie, E., Westad, F., Jonsdottir, R., Thalmann, C.R., Bazzo, S., Labreche, S., Marcq, P., Lundby, F., Haugen, J.E. (2005): Prediction of microbial and sensory quality of cold smoked Atlantic salmon (Salmo salar) by electronic nose. Journal of Food Science, 70(9): S563-S574.
  • Ólafsdóttir, G., Li, X., Lauzon, H.L., Jónsdóttir, R. (2002): Precision and application of electronic nose for freshness monitoring of whole redfish (Sebastes marinus) stored in ice and modified atmosphere bulk storage. Journal of Aquatic Food Product Technology, 11(3-4): 229-249.
  • Peris, M., Escuder-Gilabert, L. (2009): A 21st century technique for food control: electronic noses. Analytica Chimica Acta, 638(1): 1-15.
  • Rodríguez-Méndez, M.L., Gay, M., Apetrei, C., De Saja, J.A. (2009): Biogenic amines and fish freshness assessment using a multisensor system based on voltammetric electrodes. Comparison between CPE and screen-printed electrodes. Electrochimica Acta, 54(27): 7033-7041.
  • Sankaran, S., Khot, L.R., Panigrahi, S. (2012): Biology and applications of olfactory sensing system: A review, Sensors and Actuators B: Chemical, 171-172: 1-17.
  • Schaller, E., Bosset, J.O., Escher, F. (1998): Electronic noses’ and their application to food. LWT-Food Science and Technology, 31(4): 305-316.
  • Schweizer-Berberich, P.M., Vaihinger, S., Gopel, W. (1994): Characterization of fish freshness with sensor arrays. Sensors and Actuators B Chemical, 18(1-3): 282-290.
  • Şahin, M., Saraoğlu, H. (2010): Investigation of Escherichia coli bacteria growth process
  • using electronic nose. In: Biomedical Engineering Meeting (BIYOMUT), 2010 15th National, 1-4. IEEE.
  • Tian, X.Y., Cai, Q., Zhang, Y.M. (2012): Rapid classification of hairtail fish and pork freshness using an electronic nose based on the PCA method. Sensors (Basel), 12(1): 260-77.
  • Tokuşoğlu, O., Balaban, M.O. (2004): Correlation of odor and color profiles of oysters (Crassostrea virginica) with electronic nose and color machine vision. Journal of Shellfish Research, 23: 143-148.
  • Vazquez, M., Lorenzo, R., Cela, R. (2003): The use of an ‘electronic nose’device to monitor the ripening process of anchovies. International Journal of Food Science & Technology, 38(3): 273-284.
  • Wang, P., Xu, G., Qin, L., Xu, Y., Li, Y., Li, R. (2005): Cell-based biosensors and its application in biomedicine. Sensors and Actuators B: Chemical, 108(1-2): 576-584.
  • Winquist, F., Sundgren, H., Lundstrom, I. (1995): A practical use of electronic noses: quality estimation of cod fillet bought over the counter. In: Solid-State Sensors and Actuators, 1995 and Eurosensors IX.. Transducers' 95. The 8th International Conference on, 695-698. IEEE.
  • Wu, T.Z., Lo, Y.R. (2000): Synthetic peptide mimicking of binding sites on olfactory receptor protein for use in ‘electronic nose. Journal of Biotechnology, 80(1): 63-73.
  • Zhang, S., Xie, C., Bai, Z., Hu, M., Li, H., Zeng, D. (2009): Spoiling and formaldehyde-containing detections in octopus with an E-nose. Food Chemistry, 113(4): 1346-1350.

DEVELOPMENTS AND APPLICATIONS OF OLFACTORY SENSORS IN THE EVALUATION OF THE FISHERY’S QUALITY

Year 2015, Volume: 1 Issue: 1, 1 - 11, 01.01.2015

Seda Oğur

https://doi.org/10.3153/JFHS15001

Abstract

Traditional
methods used for evaluating the quality of seafood are consist of the directory
of sensory, physi­cal, chemical and microbiological analysis. The use of the
olfactory sensors that can replace some of the analy­sis in this directory and
is an innovative method that could complement the many analyzes. In this review
is aimed to give information about development of sen­sors, called more
electronic nose (E-nose), gas and aroma sensor, olfaction or artificial
olfactory systems in the literature, and how to determine the quality of
fishery products from these sensors.     

Keywords

Electronic nose Olfactory sensor Fishery Quality

References

  • Amari, A., El Barbri, N., Llobet, E., El Bari, N., Correig, X., Bouchikhi, B. (2006): Monitoring the freshness of Moroccan sardines with a neural-network based electronic nose. Sensors, 6(10): 1209-1223.
  • Chanie, E., Ólafsdóttir, G., Jónsdóttir, R., (2005). IFL Project Report.
  • Chantarachoti, J., Oliveira, A.C.M., Himelbloom, B.H., Crapo, C.A., McLachlan, D.G. (2006): Portable electronic nose for detection of spoiling Alaska pink salmon (Oncorhynchus gorbuscha). Journal of Food Science, 71(5): S414-S421.
  • Concina, I., Falasconi, M., Gobbi, E., Bianchi, F., Musci, M., Mattarozzi, M., Pardo, M., Mangia, A., Careri M., Sberveglieri, G. (2009): Early detection of microbial contamination in processed tomatoes by electronic nose. Food Control, 20(10): 873-880.
  • Di Natale, C., Olafsdottir, G., Einarsson, S., Martinelli, E., Paolesse, R., D’Amico, A. (2001): Comparison and integration of different electronic noses for freshness evaluation of cod-fish fillets, Sensors and Actuators B: Chemical, 77(1-2): 572-578.
  • Du, W.X., Lin, C.M., Huang, T., Kim, J., Marshall, M, Wei, C.I. (2002): Potential application of the electronic nose for quality assessment of salmon fillets under various storage conditions. Journal of Food Science, 67(1): 307-313.
  • El Barbri, N., Llobet, E., El Bari, N., Correig, X., Bouchikhi, B. (2008): Application of a portable electronic nose system to assess the freshness of Moroccan sardines. Materials Science and Engineering: C, 28(5-6): 666-670.
  • El Barbri, N., Mirhisse, J., Ionescu, R., Bari, N.E., Correig, X., Bouchikhi, B., Llobet, E. (2009): An electronic nose system based on a micro-machined gas sensor array to assess the freshness of sardines. Sensors and Actuators B: Chemical, 141(2): 538-543.
  • Falasconi, M., Gobbi, E., Pardo, M., Della Torre, M., Bresciani, A., Sberveglieri, G. (2005): Detection of toxigenic strains of Fusarium verticillioides in corn by electronic olfactory system. Sensors and Actuators B: Chemical, 108(1-2): 250-257.
  • Guohua, H., Lvye, W., Yanhong, M., Lingxia, Z. (2012): Study of grass carp (Ctenopharyngodon idellus) quality predictive model based on electronic nose. Sensors and Actuators B: Chemical, 166-167: 301-308.
  • Haugen, J.E., Chanie, E., Westad, F., Jonsdottir, R., Bazzo, S., Labreche, S., Marcq, P., Lundby, F., Olafsdottir, G. (2006): Rapid control of smoked Atlantic salmon (Salmo salar) quality by electronic nose: Correlation with classical evaluation methods. Sensors and Actuators B: Chemical, 116(1-2): 72-77.
  • Heising, J.K., Dekker, M., Bartels, P.V., van Boekel, M.A.J.S. (2012): A non-destructive ammonium detection method as indicator for freshness for packed fish: Application on cod. Journal of Food Engineering, 110(2): 254-261.
  • Hu, X., Mallikarjunan, P., Vaughan, D. (2008): Development of non-destructive methods to evaluate oyster quality by electronic nose technology. Sensing and Instrumentation for Food Quality and Safety, 2(1): 51-57.
  • Jonsdottir, R., Olafsdottir, G., Martinsdottir, E., Stefansson, G. (2004): Flavor characterization of ripened cod roe by gas chromatography, sensory analysis, and electronic nose. Journal of Agricultural and Food Chemistry, 52(20): 6250-6256.
  • Ko, H.J., Park T.H. (2005): Piezoelectric olfactory biosensor: ligand specificity and dose-dependence of an olfactory receptor expressed in a heterologous cell system, Biosensors and Bioelectronics, 20(7): 1327-1332.
  • Korel, F., Luzuriaga, D., Balaban, M.Ö. (2001): Objective quality assessment of raw tilapia (Oreochromis niloticus) fillets using electronic nose and machine vision. Journal of Food Science, 66(7): 1018-1024.
  • Lakard, S., Herlem, G., Valles-Villareal, N., Michel, G., Propper, A., Gharbi, T., Fahys, B. (2005): Culture of neural cells on polymers coated surfaces for biosensor applications, Biosensors and Bioelectronics, 20(10): 1946-1954.
  • Lazcka, O., Campo, F., Munoz, F.X. (2007): Pathogen detection: a perspective of traditional methods and biosensors. Biosensors and Bioelectronics, 22(7): 1205-1217.
  • Lim, J.H., Park, J., Ahn, J.H., Jin, H.J., Hong, S., Park, T.H. (2013): A peptide-receptor-based bioelectronic nose for the real-time determination of seafood quality. Biosensors and Bioelectronics, 39(1): 244-249.
  • Limbo, S., Sinelli, N., Torri, L., Riva, M. (2009): Freshness decay and shelf life predictive modelling of European sea bass (Dicentrarchus labrax) applying chemical methods and electronic nose. LWT - Food Science and Technology, 42(5): 977-984.
  • Lorwongtragool, P., Seesaard, T., Tongta, C., Kerdcharoen, T. (2012): Portable e-nose based on polymer/CNT sensor array for protein-based detection, NEMS, Kyoto, Japan, March 5-8.
  • Luzuriaga, D., Korel, F., Balaban, M. (2007): Odor evaluation of shrimp treated with different chemicals using an electronic nose and a sensory panel. Journal of Aquatic Food Product Technology, 16(2): 57-75.
  • O’Connell, M., Valdora, G., Peltzer, G., Martı́n Negri, R. (2001): A practical approach for fish freshness determinations using a portable electronic nose. Sensors and Actuators B: Chemical, 80(2): 149-154.
  • Ólafsson, R., Martinsdóttir, E., Ólafsdóttir, G., Sigfússon, T.I., Gardner, J.W. (1992): Monitoring of fish freshness using tin oxide sensors. In: Gardner, J.W., Bartlett, P.N. (Eds.), Sensors and Sensory Systems for an Electronic Nose. Kluwer: Dordrecht, the Netherlands, pp. 257-272.
  • Olafsdottir, G., Lauzon, H.L., Martinsdottir, E., Kristbergsson, K. (2006). Influence of storage temperature on microbial spoilage characteristics of haddock fillets (Melanogrammus aeglefinus) evaluated by multivariate quality prediction. International Journal of Food Microbiology, 111(2): 112-125.
  • Olafsdottir, G., Chanie, E., Westad, F., Jonsdottir, R., Thalmann, C.R., Bazzo, S., Labreche, S., Marcq, P., Lundby, F., Haugen, J.E. (2005): Prediction of microbial and sensory quality of cold smoked Atlantic salmon (Salmo salar) by electronic nose. Journal of Food Science, 70(9): S563-S574.
  • Ólafsdóttir, G., Li, X., Lauzon, H.L., Jónsdóttir, R. (2002): Precision and application of electronic nose for freshness monitoring of whole redfish (Sebastes marinus) stored in ice and modified atmosphere bulk storage. Journal of Aquatic Food Product Technology, 11(3-4): 229-249.
  • Peris, M., Escuder-Gilabert, L. (2009): A 21st century technique for food control: electronic noses. Analytica Chimica Acta, 638(1): 1-15.
  • Rodríguez-Méndez, M.L., Gay, M., Apetrei, C., De Saja, J.A. (2009): Biogenic amines and fish freshness assessment using a multisensor system based on voltammetric electrodes. Comparison between CPE and screen-printed electrodes. Electrochimica Acta, 54(27): 7033-7041.
  • Sankaran, S., Khot, L.R., Panigrahi, S. (2012): Biology and applications of olfactory sensing system: A review, Sensors and Actuators B: Chemical, 171-172: 1-17.
  • Schaller, E., Bosset, J.O., Escher, F. (1998): Electronic noses’ and their application to food. LWT-Food Science and Technology, 31(4): 305-316.
  • Schweizer-Berberich, P.M., Vaihinger, S., Gopel, W. (1994): Characterization of fish freshness with sensor arrays. Sensors and Actuators B Chemical, 18(1-3): 282-290.
  • Şahin, M., Saraoğlu, H. (2010): Investigation of Escherichia coli bacteria growth process
  • using electronic nose. In: Biomedical Engineering Meeting (BIYOMUT), 2010 15th National, 1-4. IEEE.
  • Tian, X.Y., Cai, Q., Zhang, Y.M. (2012): Rapid classification of hairtail fish and pork freshness using an electronic nose based on the PCA method. Sensors (Basel), 12(1): 260-77.
  • Tokuşoğlu, O., Balaban, M.O. (2004): Correlation of odor and color profiles of oysters (Crassostrea virginica) with electronic nose and color machine vision. Journal of Shellfish Research, 23: 143-148.
  • Vazquez, M., Lorenzo, R., Cela, R. (2003): The use of an ‘electronic nose’device to monitor the ripening process of anchovies. International Journal of Food Science & Technology, 38(3): 273-284.
  • Wang, P., Xu, G., Qin, L., Xu, Y., Li, Y., Li, R. (2005): Cell-based biosensors and its application in biomedicine. Sensors and Actuators B: Chemical, 108(1-2): 576-584.
  • Winquist, F., Sundgren, H., Lundstrom, I. (1995): A practical use of electronic noses: quality estimation of cod fillet bought over the counter. In: Solid-State Sensors and Actuators, 1995 and Eurosensors IX.. Transducers' 95. The 8th International Conference on, 695-698. IEEE.
  • Wu, T.Z., Lo, Y.R. (2000): Synthetic peptide mimicking of binding sites on olfactory receptor protein for use in ‘electronic nose. Journal of Biotechnology, 80(1): 63-73.
  • Zhang, S., Xie, C., Bai, Z., Hu, M., Li, H., Zeng, D. (2009): Spoiling and formaldehyde-containing detections in octopus with an E-nose. Food Chemistry, 113(4): 1346-1350.
There are 41 citations in total.

Details

Journal Section Articles
Authors

Seda Oğur

Publication Date January 1, 2015
Submission Date February 1, 2017
Published in Issue Year 2015 Volume: 1 Issue: 1

Cite

APA Oğur, S. (2015). DEVELOPMENTS AND APPLICATIONS OF OLFACTORY SENSORS IN THE EVALUATION OF THE FISHERY’S QUALITY. Food and Health, 1(1), 1-11. https://doi.org/10.3153/JFHS15001
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