Abstract
The quality of fresh food of animal origin, as meat, fish, dairy products, and eggs, is pivotal for consumers and producers; however, due to the action of microorganisms, enzymes, and oxidation during storage, fresh foods are subject to spoilage. Chemical and sensory parameters are shelf life indicators requiring innovative evaluation methods, as those currently used, are expensive, laborious and rather technical. E-sensing devices, overcome many of these drawbacks. This paper overviews the shelf life assessment of fresh food of animal origin by e-sensing. The fundamentals of electronic eye, electronic nose, electronic tongue and data analysis are reviewed in the first part, whereas their application for shelf life evaluation, considering them individually or in combination by data fusion, are considered in the second part.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
