Electronic taster applied for identification of a rainbow trout spoilage specifics

Keyphrases

• Application Mode 50%
• Chemical Sensor 100%
• Component Concentration 50%
• Compound Marker 50%
• Diagnostic Information 50%
• Early Signs 50%
• Electronic Nose (E-nose) 100%
• Fillet 50%
• Fish Fillets 50%
• Fish Freshness 50%
• Fishy Odor 50%
• Freshness Degree 50%
• Freshwater Fish 50%
• Frozen Fish 50%
• Gill 100%
• Highly Sensitive 50%
• Laboratory Monitoring 50%
• Measurement Error 50%
• Minimal Sample 50%
• Mobile Monitoring Station 50%
• Odor Component 50%
• Piezoelectric Sensor 50%
• Qualitative Determination 50%
• Quantitative Determination 50%
• Rainbow Trout 100%
• Sample Preparation 50%
• Sensor Array 100%
• Spoilage 100%
• Storage Days 50%
• Storage Methods 50%
• Storage Technologies 50%
• Storage Time 50%
• Taster 100%
• Trout 50%
• Volatile Compounds 50%

Agricultural and Biological Sciences

• Fish Fillet 50%
• Freshness 100%
• Frozen Fish 50%
• Gill 100%
• Nose 100%
• Oncorhynchus mykiss 100%
• Spoilage 100%
• Storage Technology 50%
• Storage Time 50%
• Trout 50%