TY  - JOUR
T1  - DETERMINATION OF THE EFFECTS OF HEAT TREATMENT APPLIED TO ANCHOVY ON PUTREFACTION BY ELECTRONIC NOSE
TT  - HAMSIYE UYGULANAN ISIL İŞLEMIN KOKUŞMA ÜZERINE ETKILERINININ ELEKTRONIK BURUN İLE BELIRLENMESI
AU  - Yavuzer, Emre
PY  - 2025
DA  - August
Y2  - 2025
DO  - 10.15237/gida.GD25066
JF  - Gıda
JO  - GIDA
PB  - Gıda Teknolojisi Derneği
WT  - DergiPark
SN  - 1300-3070
SP  - 620
EP  - 628
VL  - 50
IS  - 4
LA  - en
AB  - 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.
KW  - Anchovy
KW  - electronic nose
KW  - MQ sensor
KW  - heat treatment
KW  - putrefaction
N2  - Bu çalışmada, hamsi balıklarının bözulma seviyelerine ısıl işlemin etkisi elektronik burun sistemi kullanılarak araştırılmıştır. Depolama süreleri boyunca çiğ ve pişmiş hamsi örneklerinden elde edilen sensör verileri (MQ3, MQ4, MQ5, MQ9, MQ131, MQ135, MQ136, MQ137, MQ138, MQ139, MG811 ve TGS813) ve sensörlerin koku değişikliklerine olan hassasiyetleri analiz edilmiştir. İki durum arasındaki sinyal farklılıklarına (ΔS) dayanarak, ısıl işlemin koku dinamikleri üzerindeki etkisi doğrusal regresyon modelleri ile modellenmiştir. Örneğin, MQ136 sensörü için modelleme sonuçları ΔS(t) = -16.59t + 37.33 (R² = 0.84) biçiminde belirlenmiş ve ısıl işlemin sensör tepkilerini zamanla önemli ölçüde azalttığını göstermiştir. Bulgular, pişirmenin muhtemelen lipit oksidasyonu ve uçucu bileşik dinamiklerindeki değişiklikler nedeniyle koku oluşumunu geciktirdiğini ve düşük maliyetli sensörlerin gelişmiş bir elektronik burun sistemine dönüştürülebileceğini göstermiştir.
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UR  - https://doi.org/10.15237/gida.GD25066
L1  - https://dergipark.org.tr/tr/download/article-file/4875995
ER  -