Electronic nose analysis of volatile compounds from poultry meat samples, fresh and after refrigerated storage

Abstract

Electronic nose technology has previously been applied to the assessment of the quality of red meats, pork and ®sh, but not poultry products. In the present study the ability of the electronic nose to assess the microbiological quality of raw poultry meat as a function of storage time and temperature was investigated. Four types of chicken pieces (boneless breast with and without skin, wings and thighs) were stored for up to 2 days at 13°C (the maximum allowable temperature in poultry processing environments) or for up to 5 days at 4°C (refrigeration temperature for raw poultry products prior to shipping or further processing). Saline rinses of meat samples were serially diluted in tryptic soy broth to 10 À10 . The rinses and their associated serial dilutions were analysed on an electronic nose with 12 metal oxide sensors in order to determine the speci®city and sensitivity respectively of the assay. Principal component analysis (PCA) maps of the data con®rmed that the electronic nose could differentiate volatile compounds associated with individual types of meat samples properly stored at 4°C from those maintained at processing temperature, 13°C, for a comparable time, even as early as day 1 of storage. Differences in headspace gases from any type of meat sample stored at one temperature could also be determined with increased storage time. However, data from samples stored at 4°C clustered more tightly in PCA maps than those associated with samples maintained at 13°C, indicating a greater diversity in volatile compounds at the higher temperature. We have shown herein that the electronic nose can detect changes in the volatile compounds associated with chicken meat based on product storage time and temperature; the technology can assess length of sample storage as well as deviation from refrigeration temperature. Published in

Semiconductor Gas Sensors: Dry Synthesis and Application

“…[244,245] Electronic noses have been applied to several food matrices, such as milk, [116] tomatoes, [246] olive oils [247,248] and meat. [249] Sensor arrays, including films of copper, zinc, and tin oxide, coupled with a neural network can classify fish species and day of degradation with a resolution of a single day. [250] The applicability of SCBD-made TiO 2 thin films in electronic-nose gas-sensor arrays has been demonstrated and tested in discrimination and recognition of volatile organic compounds (VOCs).…”

Longjing tea quality classification by fusion of features collected from E-nose

“…In order to compress the high dimensional features, reduce the computational complexity and improve the efficiency, linear and nonlinear dimensionality reduction algorithms (PCA, LDA, KPCA, KLDA) were 3,5,7,9), the value of parameter K that gives the minimum recognition error (the highest recognition rate) is selected. Fig.…”

“…Intelligent sensory analysis, an emerging technology in food analysis, has the advantages of being more convenient and more accurate [1]. Electronic nose (E-nose), one of the intelligent sensory instruments, has been widely used in food sensory analysis, such as wine [2], meat [3], fish [4], etc. In the analysis of tea, E-nose has been used to classify the tea with different grades [5][6][7], types [8], storage times [9] and fermentation processes [10].…”

Halbleitergassensoren: Trockensynthese und Anwendung

“…[244,245] Elektronische Nasen gibt es für Lebensmittelmatrices wie Milch, [116] Tomaten, [246] Olivenöle [247,248] und Fleisch. [249] Im Zusammenspiel mit einem neuralen Netzwerk können Sensorfelder mit Filmen aus Kupfer-, Zink-und Zinnoxid einzelne Fischarten unterscheiden und mit einer Auflösung von einem einzelnen Tag den Frischezustand bestimmen. [250] Die Anwendbarkeit von SCBD-TiO 2 -Dünnfilmen in den Gassensorfeldern elektronischer Nasen wurde anhand der Unterscheidung und Erkennung flüchtiger organischer Verbindungen (VOCs) demonstriert und erprobt.…”