Rapid Classification of Hairtail Fish and Pork Freshness Using an Electronic Nose Based on the PCA Method

Rapid Classification of Hairtail Fish and Pork Freshness Using an Electronic Nose Based on the PCA Method

We report a method for building a simple and reproducible electronic nose based on commercially available metal oxide sensors (MOS) to monitor the freshness of hairtail fish and pork stored at 15, 10, and 5 °C. After assembly in the laboratory, the proposed product was tested by a manufacturer. Samp...

Full description

Bibliographic Details
Main Authors: Yong-Ming Zhang, Qiang Cai, Xiu-Ying Tian
Format: Article
Language:English
Published: MDPI AG 2011-12-01
Series:Sensors
Subjects:
electronic nose
sensor
hairtail fish
pork
principal component analysis (PCA)
total volatile basic nitrogen (TVBN)
freshness
shelf life
Online Access:http://www.mdpi.com/1424-8220/12/1/260/

Internet

http://www.mdpi.com/1424-8220/12/1/260/

Similar Items