Electronic taster applied for identification of a rainbow trout spoilage specifics

Abstract

Abstract The research is aimed at the study of control possibilities of freshness degree and storage technology violation of frozen fish (Rainbow trout) using chemical piezo sensors array in the «e-nose» system. There have been demonstrated the opportunities of qualitative and quantitative determination of priority highly volatile compounds-markers of native and modified state of fish and gills after a 2-minute measuring by sensors array with minimal sample preparation and without additional preparation or odour components concentration. We can fixate early signs of changes in the fish fillet of a trout after three days of storage mode non-compliance and subsequent freezing, using chemical sensors. We can evaluate the storage time of fresh fish in any conditions with an error of measurement of no more than 10 %. We have developed the method of fish odour simple analysis and of obtaining diagnostic information about fish freshness according to fillet and gills state. The application mode of chemical sensors and e-nose «MAG-8» allows acquiring objective information, and is highly sensitive, expressive and economically acceptable for laboratories and mobile monitoring stations of any level.