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Determination of pork spoilage by colorimetric gas sensor array based on natural pigments

Huang, Xiao-wei ; Zou, Xiao-bo ; Shi, Ji-yong ; Guo, Yanin ; Zhao, Jie-wen ; Zhang, Jianchun ; Hao, Limin

Food chemistry, 2014-02, Vol.145, p.549-554 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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Título:
Determination of pork spoilage by colorimetric gas sensor array based on natural pigments
Autor: Huang, Xiao-wei ; Zou, Xiao-bo ; Shi, Ji-yong ; Guo, Yanin ; Zhao, Jie-wen ; Zhang, Jianchun ; Hao, Limin
Assuntos: Animals ; Biogenic amines ; Biological and medical sciences ; Cadaverine - analysis ; Chromatography, High Pressure Liquid ; Color ; Colorimetric sensor array ; Colorimetry - methods ; Food Contamination - analysis ; Food toxicology ; Jasminum ; Least-Squares Analysis ; Meat - analysis ; Medical sciences ; Models, Theoretical ; Natural pigment ; Odorants - analysis ; Oryza sativa ; Pork ; Principal Component Analysis ; Putrescine - analysis ; Raphanus sativus ; Spinacia oleracea ; Spoilage ; Swine ; Total viable counts of bacteria ; Toxicology
É parte de: Food chemistry, 2014-02, Vol.145, p.549-554
Notas: ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
Descrição: •A colorimetric gas sensor array was developed containing four natural pigments.•The sum of putrescine and cadaverine (BAI) was used as a measure of meat freshness.•The colour changes of the sensors were correlated with BAI and total viable counts.•The natural pigment sensors were useful for quality evaluation of meat. A new colorimetric gas-sensor array based on four natural pigments, that were extracted from spinach (Spinacia oleracea), red radish (Raphanus sativus L.), winter jasmine (Jasminum nudiflorum), and black rice (Oryza sativa L. indica), was developed for pork freshness evaluation. A colour change profile for each sample was obtained by differentiating the images of the sensor array before and after exposure to the odour of sample. The total viable count (TVC) per gram of pork was obtained by classical microbiological plating methods, and the biogenic amines were measured by HPLC. Biogenic amine index (BAI) for the determination of meat freshness was developed from the sum of putrescine and cadaverine. The colour change profiles were analysed using principal component analysis and correlated with conventional methods (BAI, TVC). A partial least squares (PLS) prediction model was obtained with r=0.854 and 0.933 for BAI and TVC, respectively.
Editor: Kidlington: Elsevier Ltd
Idioma: Inglês

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Determination of pork spoilage by colorimetric gas sensor array based on natural pigments

Huang, Xiao-wei ; Zou, Xiao-bo ; Shi, Ji-yong ; Guo, Yanin ; Zhao, Jie-wen ; Zhang, Jianchun ; Hao, Limin

Kidlington: Elsevier Ltd

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