Quality Evaluation of Raw and Cooked Catfish (Ictalurus punctatus) Using Electronic Nose and Machine Vision

Abstract Current inspection of catfish quality relies upon sensory evaluation that can be subjective, prone to error and difficult to quantify. Fresh farm-raised catfish (Ictalurus punctatus) fillets were stored at 1.7_ and 7.2_C for up to 6 days and evaluated daily for changes in odors in the raw and cooked stage by an electronic nose as well as by trained sensory panelists. Aerobic microbial counts were performed. Color changes were measured by a color machine vision system. Electronic nose detected odor changes during storage at 1.7_ and 7.2_C. Color analysis showed changes during storage. Addition of color data to electronic nose readings improved quality discrimination among samples. Discriminant function analysis successfully correlated electronic nose sensor and color data with microbial levels, storage time, and sensory readings.

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