Evaluation of Beef by Electronic Tongue System TS-5000Z: Flavor Assessment, Recognition and Chemical Compositions According to Its Correlation with Flavor

Abstract

The aim of this study was to assess the ability of electronic tongue system TS-5000Z to evaluate meat quality based on flavor assessment, recognition and correlation with the meat chemical composition. Meat was sampled from eighteen beef cattle including 6 Wagyu breed cattle, 6 Angus breed cattle and 6 Simmental breed cattle. Chemical composition including dry matter, crude protein, fat, ash, cholesterol and taurine and flavor of the meat were measured. The results showed that different breed cattle had different chemical compositions and flavor, which contains sourness, umami, saltiness, bitterness, astringency, aftertaste from astringency, aftertaste from bitterness and aftertaste from umami, respectively. A principal component analysis (PCA) showed an easily visible separation between different breeds of cattle and indicated that TS-5000Z made a rapid identification of different breeds of cattle. In addition, TS-5000Z seemed to be used to predict the chemical composition according to its correlation with the flavor. In conclusion, TS-5000Z would be used as a rapid analytical tool to evaluate the beef quality both qualitatively and quantitatively, based on flavor assessment, recognition and chemical composition according to its correlation with flavor.

Evolution of Taste Compounds of Dezhou‐Braised Chicken During Cooking Evaluated by Chemical Analysis and an Electronic Tongue System

“…According to the instructions of the e‐tongue, it could be used to describe the overall taste profiles of Dezhou‐braised chicken based on the umami, saltiness, sourness, sweetness, and astringency. Date collected by electronic tongue were calculated according to the formula as described by and the mean values of the last three cycles were used for statistical analysis (Zhang and others ).…”

Effect of dietary processed sulfur supplementation on water‐soluble flavor precursors, free amino acids, and taste characteristics of pork during refrigerated storage

“…found that the crude protein of pork derived from SFP is increased compared with that derived from the NSFP group. Zhang et al . indicated that the crude protein content was positively correlated with the umami taste of beef.…”

“…Water‐soluble precursors were prepared for taste evaluation according to the method of Zhang et al . with slight modifications.…”

“…Supplementation with feed additives stimulates energy metabolic pathways to generate nucleotides. A positive correlation between 5′‐inosinic acid (IMP) and the rating of umami taste has been found . Thus, the objective of this study was to determine the effect of 3 g kg −1 processed sulfur supplementation on changes in water‐soluble precursors such as glycogen, glucose, lactate, nucleotides contents, and taste profiles of pork during aging.…”

Study on changes in the quality of grass carp in the process of postmortem

“…This is a robotic system with an array of sensors that combines good reproducibility with low detection limits and high sensitivities and is thus often used for screening taste attributes (Woertz, Tissen, Kleinebudde, & Breitkreutz, 2010). During the last decade, the electronic tongue has become popular as a rapid and low-cost method for the quantitative and qualitative analyses of numerous food stuffs, including beverages (Fujita et al, 2010) and meat products (Zhang, Zhang, Meng, Li, & Ren, 2015).…”