• Login
    View Item 
    •   Home
    • University of Alaska Fairbanks
    • UAF Graduate School
    • College of Fisheries and Ocean Sciences
    • View Item
    •   Home
    • University of Alaska Fairbanks
    • UAF Graduate School
    • College of Fisheries and Ocean Sciences
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Browse

    All of Scholarworks@UACommunitiesPublication DateAuthorsTitlesSubjectsTypeThis CollectionPublication DateAuthorsTitlesSubjectsType

    My Account

    Login

    First Time Submitters, Register Here

    Register

    Statistics

    Display statistics

    Portable odor detection device for quality inspection of Alaska pink salmon (Oncorhynchus gorbuscha)

    • CSV
    • RefMan
    • EndNote
    • BibTex
    • RefWorks
    Thumbnail
    Name:
    Chantarachoti_J_2006.pdf
    Size:
    137.3Mb
    Format:
    PDF
    Download
    Author
    Chantarachoti, Jiraporn
    Metadata
    Show full item record
    URI
    http://hdl.handle.net/11122/5878
    Abstract
    This study investigated the ability of a portable hand-held electronic nose (EN) to detect spoilage of whole and canned Alaska pink salmon (Oncorhynchus gorbuscha) using ethanol as a spoilage indicator for canned salmon. Fish held in seawater (14°C) and in slush ice (1°C) were sampled and canned at various intervals of time up to 3 and 16 days of storage, respectively. The EN measured volatile compounds emanating from the gill and belly cavity of whole fish, in conjunction with sensory and microbial analyses. The EN and sensory evaluations were conducted on the canned products. In addition, static headspace gas chromatography coupled to mass spectrometry was used to quantify ethanol concentrations in canned products. The EN sniffed the belly cavity and distinguished the degrees of spoilage of whole pink salmon with 85-92% correct classification for both storage temperatures. However, the EN was unable to distinguish the spoilage in canned salmon, regardless of original storage temperature. Ethanol concentrations in salmon cans produced from fish stored at 14°C correlated well with results from sensory evaluations, but this correlation was not observed for fish stored at 1°C. Ethanol was a suitable quality indicator for canned salmon when raw material had been stored at 14°C.
    Description
    Thesis (M.S.) University of Alaska Fairbanks, 2006
    Table of Contents
    1. General Introduction -- 2. Portable Electronic Nose for detection of spoiling Alaska Pink Salmon (Oncorhynchus gorbuscha) -- 3. Alaska Pink Salmon (Onchorhynchus gorbuscha) spoilage and ethanol incidence in the Canned Product -- 4. General conclusions -- Appendices -- Appendix A : Electronic Nose (Z-Nose 4200) -- Appendix B : Supporting information for chapter 2 and 3.
    Date
    2006-08
    Type
    Thesis
    Collections
    College of Fisheries and Ocean Sciences
    Theses (Unassigned)

    entitlement

     
    ABOUT US|HELP|BROWSE|ADVANCED SEARCH

    The University of Alaska Fairbanks is an affirmative action/equal opportunity employer and educational institution and is a part of the University of Alaska system.

    ©UAF 2013 - 2023 | Questions? ua-scholarworks@alaska.edu | Last modified: September 25, 2019

    Open Repository is a service operated by 
    Atmire NV
     

    Export search results

    The export option will allow you to export the current search results of the entered query to a file. Different formats are available for download. To export the items, click on the button corresponding with the preferred download format.

    By default, clicking on the export buttons will result in a download of the allowed maximum amount of items.

    To select a subset of the search results, click "Selective Export" button and make a selection of the items you want to export. The amount of items that can be exported at once is similarly restricted as the full export.

    After making a selection, click one of the export format buttons. The amount of items that will be exported is indicated in the bubble next to export format.