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 esensing. 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.

E-sensing systems for shelf life evaluation: A review on applications to fresh food of animal origin / S. Grassi, S. Benedetti, E. Casiraghi, S. Buratti. - In: FOOD PACKAGING AND SHELF LIFE. - ISSN 2214-2894. - 40:(2023 Dec), pp. 101221.1-101221.15. [10.1016/j.fpsl.2023.101221]

E-sensing systems for shelf life evaluation: A review on applications to fresh food of animal origin

S. Grassi
Primo
;
S. Benedetti
Secondo
;
E. Casiraghi
Penultimo
;
S. Buratti
Ultimo
2023

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 esensing. 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.
E-eye; E -nose; E-tongue; Data fusion; Meat; Fish
Settore AGR/15 - Scienze e Tecnologie Alimentari
dic-2023
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/1029391
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