Analysis of sensory quality changes during storage of a modified atmosphere packaged meat product (pizza topping) by an electronic nose system

LWT ◽  
2007 ◽  
Vol 40 (6) ◽  
pp. 1083-1094 ◽  
Author(s):  
Jannie S. Vestergaard ◽  
Magni Martens ◽  
Pekka Turkki
Keyword(s):  
Electronic Nose ◽  
Sensory Quality ◽  
Meat Product ◽  
Modified Atmosphere ◽  
Quality Changes ◽  
Electronic Nose System

scholarly journals Non-Invasive Method to Detect Infection with Mycobacterium tuberculosis Complex in Wild Boar by Measurement of Volatile Organic Compounds Obtained from Feces with an Electronic Nose System

Sensors ◽  
2021 ◽  
Vol 21 (2) ◽  
pp. 584
Author(s):  
Kelvin de Jesús Beleño-Sáenz ◽  
Juan Martín Cáceres-Tarazona ◽  
Pauline Nol ◽  
Aylen Lisset Jaimes-Mogollón ◽  
Oscar Eduardo Gualdrón-Guerrero ◽  
...  
Keyword(s):  
Volatile Organic Compounds ◽  
Wild Boar ◽  
Organic Compounds ◽  
Electronic Nose ◽  
Bovine Tuberculosis ◽  
Human Beings ◽  
Non Invasive ◽  
Testing Phase ◽  
Volatile Organic ◽  
Electronic Nose System

More effective methods to detect bovine tuberculosis, caused by Mycobacterium bovis, in wildlife, is of paramount importance for preventing disease spread to other wild animals, livestock, and human beings. In this study, we analyzed the volatile organic compounds emitted by fecal samples collected from free-ranging wild boar captured in Doñana National Park, Spain, with an electronic nose system based on organically-functionalized gold nanoparticles. The animals were separated by the age group for performing the analysis. Adult (>24 months) and sub-adult (12–24 months) animals were anesthetized before sample collection, whereas the juvenile (<12 months) animals were manually restrained while collecting the sample. Good accuracy was obtained for the adult and sub-adult classification models: 100% during the training phase and 88.9% during the testing phase for the adult animals, and 100% during both the training and testing phase for the sub-adult animals, respectively. The results obtained could be important for the further development of a non-invasive and less expensive detection method of bovine tuberculosis in wildlife populations.

Research on Modified Atmosphere Packaging in Fresh Red Meat Product Marketing

2012 ◽  
Vol 200 ◽  
pp. 351-355
Author(s):  
Peng Zhao ◽  
Lei Cao
Keyword(s):  
Storage Temperature ◽  
Operation Mode ◽  
Meat Product ◽  
Modified Atmosphere Packaging ◽  
Meat Products ◽  
Red Meat ◽  
Modified Atmosphere ◽  
Mixed Gas ◽  
Gas Barrier ◽  
Barrier Materials

According to the national conditions in China, this article is aiming at introducing the application statues of the modified atmosphere packaging of the fresh red meat product. It has expounded in detail the product feature of the fresh red meat and the mechanization of retaining freshness in the way of the modified atmosphere packaging. From four aspects, this article analyzes the influencing factors of the fresh red meat, such as the proportion of mixed gas, gas barrier materials, meat splitting ways and the meat storage temperature. In accordance with the market sales environment, it has discussed the specific improvement operation mode in quality of meat, the handle ability and the effect of packing, as well as the problems which should be noticed in this process. At the end, it has look into the promising future in the modified atmosphere packaging of fresh red meat products.

scholarly journals Discrimination between Alternative Herbal Medicines from Different Categories with the Electronic Nose

Sensors ◽  
2018 ◽  
Vol 18 (9) ◽  
pp. 2936 ◽  
Author(s):  
Xianghao Zhan ◽  
Xiaoqing Guan ◽  
Rumeng Wu ◽  
Zhan Wang ◽  
You Wang ◽  
...  
Keyword(s):  
Herbal Medicine ◽  
Electronic Nose ◽  
Nearest Neighbor ◽  
Herbal Medicines ◽  
Principal Component ◽  
Support Vector ◽  
Linear Discriminant ◽  
Convenient Means ◽  
Electronic Nose System ◽  
Insight Into

As alternative herbal medicine gains soar in popularity around the world, it is necessary to apply a fast and convenient means for classifying and evaluating herbal medicines. In this work, an electronic nose system with seven classification algorithms is used to discriminate between 12 categories of herbal medicines. The results show that these herbal medicines can be successfully classified, with support vector machine (SVM) and linear discriminant analysis (LDA) outperforming other algorithms in terms of accuracy. When principal component analysis (PCA) is used to lower the number of dimensions, the time cost for classification can be reduced while the data is visualized. Afterwards, conformal predictions based on 1NN (1-Nearest Neighbor) and 3NN (3-Nearest Neighbor) (CP-1NN and CP-3NN) are introduced. CP-1NN and CP-3NN provide additional, yet significant and reliable, information by giving the confidence and credibility associated with each prediction without sacrificing of accuracy. This research provides insight into the construction of a herbal medicine flavor library and gives methods and reference for future works.

Applicability of Bacteriocinogenic Lactobacillus pentosus 31-1 as a Novel Functional Starter Culture or Coculture for Fermented Sausage Manufacture

2010 ◽  
Vol 73 (2) ◽  
pp. 292-298 ◽  
Author(s):  
GUORONG LIU ◽  
MANSEL W. GRIFFITHS ◽  
NAN SHANG ◽  
SHANGWU CHEN ◽  
PINGLAN LI
Keyword(s):  
Sensory Quality ◽  
Lipolytic Activity ◽  
Starter Culture ◽  
Meat Product ◽  
Fatty Acid Analysis ◽  
Fermented Sausage ◽  
Lactobacillus Pentosus ◽  
Fermented Sausages ◽  
Challenge Tests ◽  
Sensory Profiles

The technological feasibility of producing fermented sausages using the bacteriocin-producing Lactobacillus pentosus 31-1, isolated from a traditional Chinese fermented meat product (Xuanwei ham), was evaluated. Strain 31-1 was used both as a single starter and in coculture for manufacture of fermented sausages. The microbiological and physicochemical properties (color, texture, and sensory quality) and the production of bacteriocin during ripening of these products were compared with those characteristics of sausages produced with a commercial meat starter. Challenge tests were performed using Listeria innocua or Staphylococcus aureus as target strains. The addition of L. pentosus 31-1 can significantly reduce L. innocua and S. aureus populations during all ripening phases. Free amino acid and free fatty acid analysis suggested that strain 31-1 might have proteolytic and lipolytic activity. The use of this strain resulted in a final product with a brighter surface and better texture and sensory profiles. A maximum bacteriocin (pentocin 31-1) concentration of 640 AU/g was detected in homogenized sausages with added L. pentosus 31-1. The bacteriocin-producing strain L. pentosus 31-1 could be used as a novel functional starter culture or coculture for sausage fermentation.

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