An electronic tongue for fish freshness analysis using a thick-film array of electrodes

Abstract.We report on the development of an electronic tongue as potential tool for fish freshness determination. The studies were carried out following the evolution with time on fillet of cultured sea bream (Sparus Auratus). The electronic tongue consists of 16 potentiometric electrodes of the type metal, metal oxide and insoluble metal salts. Graphite was also used as electrode. Fish freshness indicators such as texture, pH, colour, microbial analysis, total volatile basic nitrogen (TVB-N) and biogenic amines were also determined versus time. The effectivity of the electronic tongue in the assessment of the evolution with time of fish fillets was evaluated. First the electronic tongue was used to classify samples according to time. Perceptron and adaptive resonance theory were used to discriminate between the data from different days. In a second step, the electronic tongue was used to predict the results obtained from chemical and biochemical analyses by building quantitative partial least square (PLS) models. A remarkable correlation was found between the electronic tongue formed by the 16 simple electrodes and parameters such as total biogenic amines, pH, TVB-N and microbial analysis with correlation coefficients larger than 0.98.

[1]  H. Huss.  Quality and quality changes in fresh fish , 1998 .

[2]  T. Dinçer,et al.  Quality differences of whole ungutted sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) while stored in ice , 2007 .

[3]  I. Papautsky,et al.  Potentiometric microelectrode sensors for in situ environmental monitoring , 2004, Proceedings of IEEE Sensors, 2004..

[4]  Vladimiros P. Lougovois,et al.  Comparison of selected methods of assessing freshness quality and remaining storage life of iced gilthead sea bream (Sparus aurata) , 2003 .

[5]  Eduardo Garcia-Breijo,et al.  A multisensor in thick-film technology for water quality control , 2005 .

[6]  J. B. Luten,et al.  QIM: A European tool for fish freshness evaluation in the fishery chain , 1997 .

[7]  J. Brezmes,et al.  A fuzzy ARTMAP- and PLS-based MS e-nose for the qualitative and quantitative assessment of rancidity in crisps , 2005 .

[8]  Larisa Lvova,et al.  Chemical sensor array for multicomponent analysis of biological liquids , 1999 .

[9]  Stephen Grossberg,et al.  Fuzzy ARTMAP: A neural network architecture for incremental supervised learning of analog multidimensional maps , 1992, IEEE Trans. Neural Networks.

[10]  Alisa Rudnitskaya,et al.  Cross-sensitivity evaluation of chemical sensors for electronic tongue: determination of heavy metal ions , 1997 .

[11]  Antonella Macagnano,et al.  Multisensor for fish quality determination , 2004 .

[12]  John Atkinson,et al.  Planar thick-film pH electrodes based on ruthenium dioxide hydrate , 1998 .

[13]  Zulfiqur Ali,et al.  Data analysis for electronic nose systems , 2006 .

[14]  Zulfiqur Ali,et al.  Chemical Sensors for Electronic Nose Systems , 2005 .

[15]  J. Brezmes,et al.  Fast detection of rancidity in potato crisps using e-noses based on mass spectrometry or gas sensors , 2005 .

[16]  Roberto Paolesse,et al.  Electronic tongue based on an array of metallic potentiometric sensors. , 2006, Talanta.

[17]  Dong Jiang,et al.  An Updating System for the Gridded Population Database of China Based on Remote Sensing, GIS and Spatial Database Technologies , 2009, Sensors.

[18]  Mercedes Careche,et al.  Quality control of frozen fish using rheological techniques , 1998 .

[19]  S Ito,et al.  Measurement of pork freshness using potentiometric sensor. , 2004, Talanta.

[20]  Paw Dalgaard,et al.  Methods to determine the freshness of fish in research and industry , 1998 .

[21]  R. Martínez‐Máñez,et al.  An electrochemical characterization of thick-film electrodes based on RuO2-containing resistive pastes , 2007 .

[22]  P. Hernández,et al.  An electronic tongue using potentiometric all-solid-state PVC-membrane sensors for the simultaneous quantification of ammonium and potassium ions in water , 2003, Analytical and bioanalytical chemistry.

[23]  Eduard Llobet,et al.  Non-destructive banana ripeness determination using a neural network-based electronic nose , 1999 .

[24]  Eduardo García-Breijo,et al.  Electronic Tongue for Qualitative Analysis of Aqueous Solutions of Salts Using Thick-film Technology and Metal Electrodes , 2006 .

[25]  Zbigniew Brzozka,et al.  Classification of beverages using a reduced sensor array , 2004 .

[26]  Hideaki Matsuoka,et al.  Determination of fish freshness with an enzyme sensor system , 1984 .

[27]  K. Héberger,et al.  Supervised pattern recognition in food analysis. , 2007, Journal of chromatography. A.

[28]  E. Llobet,et al.  An electronic tongue design for the qualitative analysis of natural waters , 2005 .

[29]  A. Fuentes,et al.  Microbial and sensory changes during refrigerated storage of desalted cod (Gadus morhua) preserved by combined methods. , 2007, International journal of food microbiology.

[30]  J. Lima,et al.  Sequential potentiometric determination of chloride and nitrate in meat products , 1997 .