THe Use of Artificial Nose for Detection of Spoilage in Seafood

The GC/MS was capable of detecting the DMS, in a headspace of similar samples, at 4 days of keeping. Alternatively, this electronic nose can able to sense TMA at 2 days.

There is a comparative connection profile illustrating number of days this took the electronic nose to sense respective measurements of food spoilage.

Thus, it can be thought that the latest electronic nose tool out-performed the human testing in determining the quality and spoilage of food.

In the same manner, the system was discovered as superior to GC/MS in sensing odorant height, post-production, thus demonstrating the much lower applications of TMA which may be discovered when compared to DMS detection using a standard method.

The writers of the paper, headed by Shin Sik Choi of the Mongyi University, expanded the development of their device for using in the industry of seafood. The group asserts that the e-device may enhance the finding of hazardous bacteria, like Vibrio and Pseudomonas species. These micro-organisms were among the longest listing micro-organisms that produces TMA.

As the ingesting of raw oysters led to epidemics, like the previous cholera diseases, this invented electronic 'nose' can end up in making the seafood safer for everyone in the near future.

Reference source:

Artificial Nose Created to Detect Freshness in Seafood, 2018, Evolving Science, evolving-science.com/health/artificial-nose-created-detect-freshness-seafood-00673, (accessed 6 June 2018)