Monitoring of physical–chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue

► This work describes a potentiometric electronic tongue to monitor meat pork freshness. ► The data of certain electrodes show a variation versus time when in contact with meat. ► PCA and neural network analyses determine the post-mortem time elapsed. ► Well-known biochemical methods for the evaluat...

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Veröffentlicht in:Food chemistry 2011-06, Vol.126 (3), p.1261-1268
Hauptverfasser: Gil, Luis, Barat, José M., Baigts, Diana, Martínez-Máñez, Ramón, Soto, Juan, Garcia-Breijo, Eduardo, Aristoy, M-Concepción, Toldrá, Fidel, Llobet, Eduard
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Sprache:eng
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Zusammenfassung:► This work describes a potentiometric electronic tongue to monitor meat pork freshness. ► The data of certain electrodes show a variation versus time when in contact with meat. ► PCA and neural network analyses determine the post-mortem time elapsed. ► Well-known biochemical methods for the evaluation of freshness have been made. ► By PLS analysis achieve a good correlation between potentiometric and chemical data. This work describes the correlation found along 10days between potentiometric measurements obtained by using an electronic tongue and the variation in certain physicochemical, microbial and biochemical parameters measured on a whole piece of pork loin stored under refrigeration. The electronic tongue consists of a set of six electrodes made of Au, Ag, Cu, Pb, Zn and C, and a reference electrode. Through the use of various multivariate analysis techniques, such as: PCA and two types of artificial neural networks (i.e. multilayer perceptron (MLP) and fuzzy ARTMAP) it was found that it is possible to determine the time elapsed in relation to the degradation of the loin by using simple potentiometric measurements. Additionally, in the same pork sample used to measure redox potentials with the electronic tongue, the following parameters were also determined; pH, microbial count, concentrations of inosine 5′-monophosphate (IMP), inosine (Ino) and hypoxanthine (Hx). Through the use of PLS analysis, it was found a rather good correlation between pH and the potentiometric data. Also a remarkable correlation was observed between the measures carried out with the electronic tongue and the so-called K-index that simultaneously measures the variation in the adenosine triphosphate (ATP) degradation products. These results suggest that this simple, or a similar electronic tongue, could be useful for the undemanding qualitative or semi-quantitative evaluation of freshness in meat samples in a wide range of situations.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2010.11.054