Electronic noses: Powerful tools in meat quality assessment
PBN-AR
Instytucja
Wydział Chemiczny (Politechnika Gdańska)
Źródłowe zdarzenia ewaluacyjne
Informacje podstawowe
Główny język publikacji
en
Czasopismo
MEAT SCIENCE (40pkt w roku publikacji)
ISSN
0309-1740
EISSN
Wydawca
DOI
URL
Rok publikacji
2017
Numer zeszytu
Strony od-do
119-131
Numer tomu
131
Identyfikator DOI
Liczba arkuszy
Słowa kluczowe
ELECTRONIC NOSE
HEADSPACE
MEAT FRESHNESS
QUALITY ASSESSMENT
Streszczenia
Język
Treść
Main factors that are considered by consumers when choosing meat products are colour and aroma, of which the latter is a more reliable indicator of quality. However, a simple sensory evaluation of hedonistic qualities is often not sufficient to determine whether protein is past its shelf life, and consumption of spoiled meat can lead to serious health hazards. Some volatile compounds can be used as spoilage indicators, and so a device equipped with a sensor sensitive to particular odorants would prove useful. Unfortunately, no such single compound has yet been identified, as the changes taking place in a sample of meat during storage are contingent on numerous factors. On the other hand, a combination of volatile compounds may form a unique ‘fingerprint’ which can be analysed pattern recognition algorithms with an electronic nose. It can supplement established techniques of meat quality assessment by providing results that correlate well with hedonic perception in a short time and at a low cost.
Inne
System-identifier
141022
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