Semeano, Ana T. S.
Maffei, Daniele F.
Li, Rosamaria W. C.
Franco, Bernadette D. G. M.
Roque, Ana C. A.
Total Authors: 7
 Univ Sao Paulo, Inst Quim, Dept Quim Fundamental, Av Prof Lineu Prestes 748, BR-05508000 Sao Paulo, SP - Brazil
 Univ Nova Lisboa, Fac Ciencias & Tecnol, Dept Quim, UCIBIO, P-2829516 Caparica - Portugal
 Univ Sao Paulo, Fac Ciencias Farmaceut, Dept Alimentos & Nutr Expt, Food Res Ctr, Av Prof Lineu Prestes 580, BR-05508000 Sao Paulo, SP - Brazil
Total Affiliations: 3
Web of Science Citations:
As consumption of fish and fish-based foods increases, non-destructive monitoring of fish freshness also becomes more prominent. Fish products are very perishable and prone to microbiological growth, not always easily detected by organoleptic evaluation. The analysis of the headspace of fish specimens through gas sensing is an interesting approach to monitor fish freshness. Here we report a gas sensing method for monitoring Tilapia fish spoilage based on the application of a single gas sensitive gel material coupled to an optical electronic nose. The optical signals of the sensor and the extent of bacterial growth were followed over time, and results indicated good correlation between the two determinations, which suggests the potential application of this simple and low cost system for Tilapia fish freshness monitoring. (C) 2018 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license. (AU)