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Evaluation of Freshness of Chicken Meat during Cold Storage Using a Portable Electronic Nose
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 Title & Authors
Evaluation of Freshness of Chicken Meat during Cold Storage Using a Portable Electronic Nose
Lee, Hoon-Soo; Chung, Chang-Ho; Kim, Ki-Bok; Cho, Byoung-Kwan;
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 Abstract
The purpose of this study was to evaluate the freshness of chicken meat during 19 d of storage at using a portable electronic nose. The portable system consisted of six different metal oxide sensors and a moisture sensor. Determination of volatile compounds with gas chromatography-mass spectrometry, total bacterial count (TBC), and 2-thiobarbituric acid reactive substances (TBARS) monitored the quality change of the samples. These results were compared with the results measured by the electronic nose system. TBC and TBARS measurements could be separated into five groups and seven groups, respectively, among ten groups. According to principal component analysis and linear discriminant analysis with the signals of the portable electronic nose, the sample groups could be clearly separated into eight groups and nine groups, respectively, among ten groups. The portable electronic nose demonstrated potential for evaluating freshness of stored chicken.
 Keywords
electronic nose;chicken meat;freshness;metal oxide sensor;
 Language
Korean
 Cited by
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육류 신선도 판별을 위한 휴대용 전자코 시스템 설계 및 성능 평가,김재곤;조병관;

농업과학연구, 2011. vol.38. 3, pp.525-532
2.
육류 신선도 판별을 위한 휴대용 전자코 시스템 설계 및 성능 평가 II - 돈육의 미생물 총균수 예측을 통한 전자코 시스템 성능 검증,김재곤;조병관;

농업과학연구, 2011. vol.38. 4, pp.761-767
3.
포장방법에 따른 데침나물의 저장중 품질변화,조인희;김혜선;김경미;김진숙;김기창;

한국식품저장유통학회지, 2012. vol.19. 3, pp.328-336 crossref(new window)
4.
Response of Microbial Time Temperature Indicator to Quality Indices of Chicken Breast Meat during Storage,;;;;;

Food Science and Biotechnology, 2013. vol.22. 4, pp.1145-1152 crossref(new window)
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Effects of Packaging Method on the Quality of Blanched Namul during Storage, Korean Journal of Food Preservation, 2012, 19, 3, 328  crossref(new windwow)
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