WFLO Project #149

Use of an Electronic Nose to Measure Quality Attributes of Crab Meat and Scallops

Dr. Michael Jahncke, Virginia Tech, Virginia Seafood Agricultural Research and Extension Center

Oversight Committee: Jahncke, Martin, Johnson

Objectives:

• Concurrently train a sensory panel and conduct controlled spoilage trials during refrigerated storage and 2-3 controlled spoilage verification trials.
• Conduct controlled spoilage trials at ambient temperatures and 2-3 controlled spoilage verification trials.
• Calibrate the Electronic Nose to sensory evaluations, gas chromatography mass spectrophotometry (GC/MS) analyses, color, ammonia production, total plate counts, and establish an Electronic Nose volatile gas (sensory) database for different quality levels of crab meat and scallops.