Determination of quality attributes of blue crab (Callinectes sapidus) meat by electronic nose and Draeger-Tube analysis

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dc.contributor.authorSarnoski, Paul J.en
dc.contributor.authorJahncke, Michael L.en
dc.contributor.authorO'Keefe, Sean F.en
dc.contributor.authorMallikarjunan, Parameswarakumaren
dc.contributor.authorFlick, George J. Jr.en
dc.contributor.departmentVirginia Cooperative Extension (VCE)en
dc.contributor.departmentBiological Systems Engineeringen
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2016-11-29T14:03:42Zen
dc.date.available2016-11-29T14:03:42Zen
dc.date.issued2008-01-01en
dc.description.abstractIn this study, five groups of sequentially spoiled crabmeat were evaluated by a trained sensory panel, and these results were compared with the findings from a Cyranose 320 Electronic Nose and Draeger gas analyzer. Using the electronic nose with filtered compressed breathing air yielded the best results. Although this approach resulted in 100% separation of the known groups, only 30% of the coded unknown samples were correctly identified. All 5 groups of samples analyzed using Draeger-Tubes were found to be significantly different at α=0.05 using a Tukey-Kramer ANOVA statistical procedure. The coded unknown samples were correctly identified at a rate of 83%. The simplicity and precision of this latter procedure may present opportunities for use of Draeger-Tubes by crab processing industries and other food processing industries as an objective method for quality control.en
dc.description.versionPublished versionen
dc.format.extent234 - 252 (19) page(s)en
dc.format.mimetypeapplication/pdfen
dc.identifier.doihttps://doi.org/10.1080/10498850802183364en
dc.identifier.issn1049-8850en
dc.identifier.issue3en
dc.identifier.urihttp://hdl.handle.net/10919/73516en
dc.identifier.volume17en
dc.language.isoenen
dc.publisherHaworth Pressen
dc.relation.urihttp://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000258459900003&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=930d57c9ac61a043676db62af60056c1en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectFood FOOD electronic noseen
dc.subjectblue craben
dc.subjectDraeger-tubeen
dc.subjectqualityen
dc.subjectammoniaen
dc.subjectsensoryen
dc.titleDetermination of quality attributes of blue crab (Callinectes sapidus) meat by electronic nose and Draeger-Tube analysisen
dc.title.serialJournal of Aquatic Food Product Technologyen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten
pubs.organisational-group/Virginia Techen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciencesen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/CALS T&R Facultyen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/Food Science and Technologyen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/Virginia Seafood ARECen
pubs.organisational-group/Virginia Tech/All T&R Facultyen

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