Prediction of the Biogenic Amines Index of Poultry Meat Using an Electronic Nose

Abstract

The biogenic amines index of fresh chicken meat samples during refrigerated storage was predicted based on the headspace analysis using an electronic nose equipped with an array of electrochemical sensors. The reference biogenic amines index values were obtained using dispersive liquid–liquid microextraction–gas chromatography–mass spectrometry. A prototype electronic nose with modular construction and a dedicated sample chamber was used to rapidly analyze the volatile fraction of chicken meat samples, with a single measurement time of five minutes. Back-propagation artificial neural network was used to estimate the biogenic amines index of the samples with a determination coefficient of 0.954 based on ten-fold stratified cross-validation. The results indicate that the determination of the biogenic amines index is a good reference method for studies in which the freshness of meat products is assessed based on headspace analysis and fingerprinting, and that the described electronic device can be used to assess poultry meat freshness based on this value with high accuracy.

Monitoring the BTEX Volatiles during 3D Printing with Acrylonitrile Butadiene Styrene (ABS) Using Electronic Nose and Proton Transfer Reaction Mass Spectrometry

“…The device was a prototype e-nose development platform with electrochemical sensors mounted in modular, replaceable chambers designed to easily tailor the array of sensors to the particular matrix and measurement conditions and to assess their applicability in targeted designs. The design and operation of the device are described in detail by Wojnowski et al [ 29 , 30 ]. The device was equipped with an array of seven electrochemical sensors: SPEC 110-303, SPEC 110-102, SPEC 110-507, SPEC 110-601, SPEC 110-901, SPEC 110-205 (SPEC Sensors, Newark, CA, USA), and NH3 3E 100 SE (City Technology, Portsmouth, UK) (see Table S2 ).…”

“…It was operated periodically throughout the experiment in order to avoid sensor saturation, with 10 evenly-spaced measurements per experiment and the last measurement terminating with the PTR-MS measurements at approx. 3300 s. A single measurement cycle consisted of a 100 s purging phase, during which the sensors were purged with the ambient air and the baseline was established, followed by 100 s of sampling the atmosphere within the 3D printer enclosure, and a subsequent 100 s purge with the ambient air which was sufficient to re-establish the baseline [ 30 ]. The sampling was carried out dynamically at 100 cm 3 min −1 .…”

Emerging trends of advanced sensor based instruments for meat, poultry and fish quality– a review

“…It is also important that the selected gas sensor should have a relatively low sensitivity to variable environmental conditions. Wojnowski et al (2019) developed electrochemical sensors with good longevity (up to 10 years lifespan) and could withstand changes in relative humidity but the complex headspace of meat samples limits their qualitative and quantitative applications in meat. Comprehensive details (design, applications, advantages and disadvantages) about major types of e-nose gas sensors and their sensitivities to odors, have been reported by Berna (2010).…”

“…According to Tian, Wang, and Cui (2013) stepwise discriminant analysis (Step-LDA) is a very effective method for the pretreatment of multidimensional signals of the e-nose. Portable e-noses have been used for both meat and fish analysis (G€ uney and Atasoy 2015;O'Connell et al 2001;Timsorn et al 2016;Wojnowski et al 2019) and, provides potentials for in-situ analysis in commercial environments.…”

Traditional Sensory Evaluation and Bionic Electronic Nose as Innovative Tools for the Packaging Performance Evaluation of Chitosan Film

“…The quality and shelf-life of meat are frequently assessed by performing sensory analyses, monitoring changes in microbial levels over time and monitoring changes in some of the chemical metabolites produced during meat spoilage by using an electronic nose system [ 30 , 31 , 32 ]. Sensory evaluation is a subjective method that can estimate the sensory quality, including olfactory sensations, taste, flavor, and texture of food.…”