+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

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



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



Journal of the Science of Food & Agriculture 82(3): 315-322



Electronic nose technology has previously been applied to the assessment of the quality of red meats, pork and fish, 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 13degreeC (the maximum allowable temperature in poultry processing environments) or for up to 5 days at 4degreeC (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 10-10. The rinses and their associated serial dilutions were analysed on an electronic nose with 12 metal oxide sensors in order to determine the specificity and sensitivity respectively of the assay. Principal component analysis (PCA) maps of the data confirmed that the electronic nose could differentiate volatile compounds associated with individual types of meat samples properly stored at 4degreeC from those maintained at processing temperature, 13degreeC, 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 4degreeC clustered more tightly in PCA maps than those associated with samples maintained at 13degreeC, 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.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 010576384

Download citation: RISBibTeXText

DOI: 10.1002/jsfa.1036


Related references

Electronic nose and GC-MS analysis of volatile compounds in Tuber magnatum Pico: evaluation of different storage conditions. Food Chemistry 136(2): 668-674, 2013

Application of Electronic Nose for Measuring Total Volatile Basic Nitrogen and Total Viable Counts in Packaged Pork During Refrigerated Storage. Journal of Food Science 81(4): M906-M912, 2016

Aroma pattern analysis of Hanwoo beef (M. longissimus) using electronic nose during refrigerated storage. Korean Journal for Food Science of Animal Resources 24(3): 260-265, 2004

Change of volatile compounds in fresh fish meat during ice storage. Journal of Food Science 76(9): C1319-C1325, 2012

Effects of packaging and storage conditions on volatile compounds in gas-packed poultry meat. Food Additives and Contaminants 15(2): 217-228, 1998

Analysis of volatile and semi-volatile compounds from meat samples by supercritical and dynamic headspace methods. Abstracts of Papers American Chemical Society 205(1-2): AGFD 28, 1993

Analysis of volatile compounds of Mesona Blumes gum/rice extrudates via GCMS and electronic nose. Sensors and Actuators B: Chemical 160(1): 964-973, 2011

Quantitative analysis of multiple kinds of volatile organic compounds using hierarchical models with an electronic nose. Sensors and Actuators B: Chemical 161(1): 578-586, 2012

Analysis of volatile flavor compounds influencing Chinese-type soy sauces using GC-MS combined with HS-SPME and discrimination with electronic nose. Journal of Food Science and Technology 54(1): 130-143, 2017

Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC-MS analysis of volatile compounds. Food Chemistry 129(3): 1315-1319, 2011

Early detection of bacterial diseases in apple plants by analysis of volatile organic compounds profiles and use of electronic nose. Annals of Applied Biology 168(3): 409-420, 2016

Analysis of sensory quality changes during storage of a modified atmosphere packaged meat product (pizza topping) by an electronic nose system. LWT Food Science and Technology 40(6): 1083-1094, 2007

Effect of transportation and storage using sorbent tubes of exhaled breath samples on diagnostic accuracy of electronic nose analysis. Journal of Breath Research 7(1): 016002, 2013

Headspace gas chromatography-mass spectrometry and electronic nose analysis of volatile compounds in canned Alaska pink salmon having various grades of watermarking. Journal of food science 70(7): S419-S426, 2005

Microbiological contamination of poultry meat during initial processing and refrigerated storage. Izvestiia vysshikh uchebnykh zavedenii pishchevaia tekhnologiia: ) 62-64, 1979