DOI QR코드

DOI QR Code

Development of an Electronic Nose System for Evaluation of Freshness of Pork

돈육의 신선도 평가를 위한 전자코 시스템 개발

  • Lee, Hoon-Soo (Dept. of Food Science and Technology, Chungnam National University) ;
  • Cho, Byoung-Kwan (Dept. of Food Science and Technology, Chungnam National University) ;
  • Chung, Chang-Ho (Dasan R&D) ;
  • Lee, Ki-Teak (Dept. of Food Science and Technology, Chungnam National University) ;
  • Jo, Cheo-Run (Dept. of Bioindustrial Machinery Engineering, Chungnam National University)
  • Published : 2009.12.25

Abstract

The aim of this study was to develop a portable electronic nose system for freshness measurement of stored pork. An electronic nose system was constructed using seven different MOS sensor array. To determine the quality change of pork with storage time, the samples were divided into ten groups in terms of storage time with an increment of 2 day up to 19 storage days. GC-MS, total bacteria's count (TBC), thiobarbituric acid reactive substance (TBARS), and pH analyses as well as the analysis of the electronic nose system measurement were performed to monitor the freshness change of the samples. To investigate the performance of the electronic nose system for detecting the change of freshness of pork, the acquired signal values of the system were compared with those of GC-MS, TBC, TBARS, and pH analysis values. According to principal component analysis (PCA) and linear discriminant analysis (LDA) with the signals of the electronic nose system for the pork samples, the sample groups were clearly separated into two groups of 1-9 days and 11-19 days, and four groups of 1-3 days, 5-9 days, 11 days, and 13-19 days respectively. The results show that the electronic nose system has potential for evaluating freshness of pork.

References

  1. Blixt, Y. and E. Borch. 1999. Using an electronic nose for determining the spoilage of vacuum packaged beef. International Journal of Food Microbiology 46(2):123-134 https://doi.org/10.1016/S0168-1605(98)00192-5
  2. Brewer, M. S., W. G. Ikins and C. A. Harbers. 1992. TBA values, sensory characteristics and volatiles in ground pork during long-term frozen storage : Effects of packaging. Journal of Food Science 57:558-563 https://doi.org/10.1111/j.1365-2621.1992.tb08042.x
  3. Byun, J. S. 2000. Determination of Physicochemical Freshness Indices in Fresh Meat. Master's Thesis. Seoul National University, Seoul, Korea. (In Korean)
  4. Demeyer, D. I., P. Vandekerckhove and R. Moermans. 1979. Compounds determining pH in dry sausage. Meat Science 3:161-164 https://doi.org/10.1016/0309-1740(79)90033-0
  5. Gardner, J. W. and P. N. Bartlett. 1994. A brief history of electronic noses. Sensors and Actuators B 18:211-220 https://doi.org/10.1016/0925-4005(94)87085-3
  6. James, M. J. 1972. Mechanical and detection of microbial spoilage in meat at low temperature. Journal of Milk and Food Technology 35:467-471 https://doi.org/10.4315/0022-2747-35.8.467
  7. Lee, J. W. and S. M. Kim. 2008. Development of a portable electronic nose system(I). Journal of Biosystems Engineering 33(5):333-339. (In Korean) https://doi.org/10.5307/JBE.2008.33.5.333
  8. Lee, S. K. J. Y. Kim and Y. S. Kim. 2004. Aroma pattern analysis of Hanwoo beef using electronic nose during refrigerated storage. Korean Journal for Food Science of Animal Resource 24(3):260-265. (In Korean)
  9. Noh, B. S., J. W. Ko, S. Y. Kim and S. J. Kim. 1998a. Application of electronic nose in discrimination of the habitat for special agricultural products. Korean Journal of Food Science Technology 30(5):1051-1057. (In Korean)
  10. Noh, B. S., Y. M. Yang, T. S. Lee, H. K. Hong, C. H. Kwon and Y. K. Sung. 1998b. Prediction of fermentation time of Korean style soybean paste by using the portable electronic nose. Korean Journal of Food Science Technology 30(2):356-362. (In Korean)
  11. Nottingham, P. M. 1982. Meat Microbiology. Applied Science Publishers, London, UK

Cited by

  1. Determination of the total volatile basic nitrogen (TVB-N) content in pork meat using hyperspectral fluorescence imaging vol.259, 2018, https://doi.org/10.1016/j.snb.2017.12.102
  2. Composition, Structure, and Bioactive Components in Milk Fat Globule Membrane vol.31, pp.1, 2011, https://doi.org/10.5851/kosfa.2011.31.1.001
  3. The Meat Freshness Monitoring System Using the Smart RFID Tag vol.10, pp.7, 2014, https://doi.org/10.1155/2014/591812
  4. Evaluation of Beef Freshness Using Visible-near Infrared Reflectance Spectra vol.31, pp.1, 2011, https://doi.org/10.5851/kosfa.2011.31.1.115
  5. Changes of Volatile Components in Extracts of Bovine Bone Using an Electronic Nose and Fourier Transform-Near Infrared Spectrometer vol.46, pp.6, 2014, https://doi.org/10.9721/KJFST.2014.46.6.734