Rapid classification of hairtail fish and pork freshness using an electronic nose based on the PCA method

Sensors

Volumn 12, Issue 1, 2012, Pages 260-277

  Tian, Xiu Ying ^a,b   Cai, Qiang ^a   Zhang, Yong Ming ^b  

^a TSINGHUA UNIVERSITY   (China)

^b SHANGHAI NORMAL UNIVERSITY   (China)

Author keywords

Electronic nose; Freshness; Hairtail fish; Pork; Principal component analysis (PCA); Sensor; Shelf life; Total volatile basic nitrogen (TVBN)

Indexed keywords

FLUOROCARBON; NITROGEN; TETRAFLUOROETHYLENE;

AEROBIC METABOLISM; ANIMAL; ARTICLE; BACTERIAL COUNT; BACTERIUM; CHEMISTRY; ELECTRONICS; FISH; FOOD PRESERVATION; INSTRUMENTATION; ISOLATION AND PURIFICATION; MEAT; METHODOLOGY; MICROBIOLOGY; ODOR; PRINCIPAL COMPONENT ANALYSIS; REPRODUCIBILITY; SWINE; TEMPERATURE; THEORETICAL MODEL; TIME; VOLATILIZATION;

AEROBIOSIS; ANIMALS; BACTERIA; COLONY COUNT, MICROBIAL; ELECTRONICS; FISHES; FLUOROCARBONS; FOOD PRESERVATION; MEAT; MODELS, THEORETICAL; NITROGEN; ODORS; PRINCIPAL COMPONENT ANALYSIS; REPRODUCIBILITY OF RESULTS; SWINE; TEMPERATURE; TIME FACTORS; VOLATILIZATION;

EID: 84863079301     PISSN: 14248220     EISSN: None     Source Type: Journal    
DOI: 10.3390/s120100260     Document Type: Article

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