DETERMINATION OF THE EFFECTS OF HEAT TREATMENT APPLIED TO ANCHOVY ON PUTREFACTION BY ELECTRONIC NOSE

In this study, the effect of heat treatment on the putrefaction levels of anchovy fish was investigated using an electronic nose system. Sensor data (MQ3, MQ4, MQ5, MQ9, MQ131, MQ135, MQ136, MQ137, MQ138, MQ139, MG811 and TGS813) obtained from raw and cooked anchovy samples during storage periods and the sensitivity of the sensors to odour changes were analysed. Based on the differences of their signals (ΔS) between two states, the effect of heat treatment on the odour dynamics was modelled by linear regression models. For example, modelling results for the MQ136 sensor were determined in the form ΔS(t) = -16.59t + 37.33 (R² = 0.84), showing that cooking significantly decreases sensor responses over time. The findings indicated that cooking was found to delay odorization, likely due to changes in lipid oxidation and volatile compound dynamics, and that low-cost sensors can be developed into an advanced electronic nose system.