Objective Quality Assessment of Raw Tilapia ( Oreochromis niloticus ) Fillets Using Electronic Nose and Machine Vision

The ability of an electronic nose and machine vision system to classify tilapia fillets based on their odors and colors was studied. Fresh tilapia ( Oreochromis niloticus ) fillets were treated with 0%, 4%, and 8% sodium lactate and stored at 1.7 and 7.2 °C for 12 d. Trained panelists and an electronic nose with twelve polymer sensors evaluated odors. A machine vision system measured fillet colors. Aerobic plate counts were performed. Correct classification based on experimental variables (percent lactate, microbialload, sensory scores, storage time, and temperature) by discriminant function analysis was poor for color data alone, acceptable for electronic nose data alone, and excellent with these data combined.