Abstract

Meat and fish chemical composition and sensory attributes are markers of quality that require innovative assessment methods as existing ones are rather technical, laborious, and expensive. Emerging trends of advanced technology instruments have been lauded in the pharmaceutical, cosmetic and food industries for their high sensitivity, customizability, rapidness and affordability. Common among these, are the electronic tongue (e-tongue) and electronic nose (e-nose) but their use for meat and fish quality, remains scanty and scattered. This paper aims to systematically discuss the developing trends, principles and the recent use of e-tongue and e-nose for quality measurements in fish and meat. From over 90 research papers, it was observed that an arsenal of chemometric tools have been pivotal in applying these instruments for rapid quantitative, qualitative and predictive analysis of some physical properties, chemical properties, storability and the authentication of meat and fish. Both instruments require no reagent (waste free analytical procedure) and have been lauded for precision and*accuracy but e-nose may be better suited for meat and fish assessments. Unlike the e-tongue, e-nose requires no liquid sample preparation and portable versions are promising for rapid remote analysis of meat and fish samples that can save cost on transferring carcass to laboratories.

抽象的

肉和鱼的化学成分和感官属性是质量的标志，需要创新的评估方法，因为现有方法相当技术，费力且昂贵。先进技术仪器的新兴趋势因其高灵敏度，可定制性，快速性和可承受性而受到赞誉。其中常见的是电子舌（e-tongue）和电子鼻（e-nose），但它们在肉和鱼品质上的使用仍然很少且分散。本文旨在系统地讨论电子舌和电子鼻在鱼和肉质量测量中的发展趋势，原理以及最近的使用。从90多个研究论文中观察到，化学计量工具库对于将这些工具用于快速定量分析至关重要，定性和预测性分析，包括肉，鱼的一些物理特性，化学特性，耐贮性和认证。两种仪器都不需要试剂（无浪费的分析程序），并且因其精确度和准确性而受到称赞，但是电子鼻可能更适合肉和鱼的评估。与电子舌不同，电子鼻不需要液体样品制备，便携式版本有望对肉和鱼样品进行快速远程分析，从而节省将car体转移到实验室的成本。