Abstract:

In this study, an electronic nose (PEN3) was used to investigate the flavor of tilapia meat samples with different
ozone water treatments. Correlation analysis and loading analysis were carried out on the W1C, W5S, W1S, W1W, W2S,
W2W and W3S components constituting a new sensor array. The data were analyzed by principal component analysis (PCA)
and total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS) were used as indicators to
evaluate the freshness of tilapia fillets. The results showed that the detection of electronic nose was basically consistent with
the zero-grade reaction of TVB-N and TBARS analysis. The treatment with 5 mg/L ozone water for 10 min rather than with
1 mg/L ozone water for 5 min significantly delayed freshness deterioration of tilapia fillets during storage.

Key words: electronic nose, ozone treatment, tilapia, freshness