Study of sensitivity evaluation on ridgetail white prawn (Exopalaemon carinicauda) quality examination methods

Figures & data

Figure 1. TVC-based prawn quality change characterization

Figure 2. E-nose system (a) diagram (U1: controlling unit; U2: sensor array; U3: data collection unit). (b) sensor working principle; (c) gas sensor chamber; (d) SR data treatment diagram

Figure 3. Physical/chemical indexes (a) TVC; (b) weight loss; (c) GC-MS; (d) K value; (e) HSE

Table 1. Colour results

	T1	T2	T3
L*
0	52.65 ± 0.67 a	55.78.64 ± 0.72 a	53.28 ± 0.61 b
2	51.64 ± 0.67 b	52.54 ± 0.78 a	53.19 ± 1.21b
4	52.16 ± 0.97 b	50.23 ± 0.56 b	49.73 ± 0.45 a
6	49.81 ± 0.48 b	49.54 ± 0.76 a	47.66 ± 0.27 a
8	41.93 ± 0.45 b	43.46 ± 0.34 b	44.26 ± 0.28 a
a*
0	6.68 ± 0.46 ab	7.07 ± 0.53 a	7.11 ± 0.34 a
2	12.33 ± 0.65 a	13.75 ± 0.63 b	12.95 ± 0.47 c
4	13.57 ± 0.23 b	14.23 ± 0.67 c	11.26 ± 0.72 b
6	15.46 ± 0.35 a	15.14 ± 0.49 b	14.38 ± 0.36 b
8	22.57 ± 0.26 a	23.84 ± 0.55 b	24.35 ± 0.27 a
b*
0	−2.96 ± 0.13 b	−2.67 ± 0.11 a	−3.03 ± 0.26 b
2	−2.82 ± 0.51 b	−2.77 ± 0.15 a	−2.69 ± 0.38 b
4	−2.56 ± 0.17 a	−2.72 ± 0.34 b	−2.46 ± 0.79 b
6	−1.85 ± 0.12 a	−2.15 ± 0.23 b	−2.24 ± 0.05 a
8	−1.62 ± 0.06 a	−1.73 ± 0.23 b	−1.99 ± 0.07 a
Whiteness
0	54.28 ± 0.47 a	55.63 ± 0.97 b	56.79 ± 0.54 a
2	54.18 ± 0.35 a	52.47 ± 0.94 b	50.96 ± 0.17 a
4	49.89 ± 0.13 a	50.37 ± 0.65 b	49.05 ± 0.18 c
6	43.87 ± 0.66 b	42.49 ± 0.22 b	44.46 ± 0.12 a
8	40.52 ± 0.17 a	39.46 ± 0.20 b	38.77 ± 0.16 a

^a Mean of three replications ± standard deviation.

^b Means in same row with different letters are significantly different (p < 0.05).

Table 2. HSE score attribution

Attributes	Attribute degree
	5	4	3	2	1
Appearance	Very bright	Bright	Slight dull	Dull	Very dull
Touch	Very hard	Hard	Slight soft	Soft	Very soft
Colour	Very white	White	Slight white	Dull white	Dark white
Odour	Neutral	Slight fishy	Fishy	Slight odorous	Spoiled
Viscidity	Smooth	General smooth	Slight viscous	Viscous	Very viscous

Figure 4. E-nose results (a) original responses; (b) PCA; (c) SNR; (d) area calculating method; (e) prawn quality evaluation model

Table 3. Sensitivity evaluation results

Method	Day 1 error (%)	Day 3 error (%)	Day 5 error (%)	Day 7 error (%)	Day 8 error (%)	Mean error (%)	SD (%)
Weight loss	14.2	16.7	12.5	19.4	21.5	16.86	3.68
Colour	30.2	25.5	23.3	18.2	37.4	26.92	7.29
TVC	23.3	17.1	19.5	21.4	16.7	19.6	2.81
GC/MS	12.3	17.5	15.6	13.3	18.3	15.4	2.59
K value	8.2	9.7	7.9	8.8	10.5	9.02	1.08
HSE	18.4	22.3	9.8	12.1	16.3	15.78	4.97
E-nose	3.4	4.5	5.2	4.3	6.1	4.7	1.01