Evaluation of the freshness of rainbow trout (<i>Oncorhynchus mykiss</i>) fillets by the NIR, E-nose and SPME-GC-MS
Kunli Xu, Yuwen Yi, Jing Deng, Yuanhui Wang, Bo Zhao, Qianran Sun, Chenhui Gong, Zepeng Yang, Hailun Wan, Ruiyan He, Xinyu Wu, Bo Yao, Meichao Zhang, Yong Tang
Abstract
< 0.01). SPME-GC-MS combined with E-nose analysis demonstrated that there were significant differences in the volatile flavor components of rainbow trout fillets at different freshness, and E-nose combined with principal component analysis (PCA) and linear discriminant analysis (LDA) could achieve rapid and non-destructive freshness ranking of rainbow trout fillets based on volatile flavor characteristics. Consequently, the NIRS and E-nose non-destructive testing techniques are capable of acting as rapid screening tools for detecting the freshness of rainbow trout fillets during their sale.