Evaluation of Beef by Electronic Tongue System TS-5000Z: Flavor Assessment, Recognition and Chemical Compositions According to Its Correlation with Flavor.
Evaluation of Beef by Electronic Tongue System TS-5000Z: Flavor Assessment, Recognition and Chemical Compositions According to Its Correlation with Flavor.
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DOI：
10.1371/journal.pone.0137807
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发表时间：
2015
期刊：
影响因子：
3.7
通讯作者：
Ren L
中科院分区：
文献类型：
--
作者：
Zhang X;Zhang Y;Meng Q;Li N;Ren L
本研究的目的是评估电子舌系统 TS-5000Z 基于风味评估、识别以及与肉类化学成分的相关性来评估肉品质的能力。肉样品取自 18 头肉牛，包括 6 头和牛品种牛、6 头安格斯品种牛和 6 头西门塔尔品种牛。测量了肉的化学成分，包括干物质、粗蛋白、脂肪、灰分、胆固醇和牛磺酸以及风味。结果表明，不同品种的牛具有不同的化学成分和风味，分别含有酸味、鲜味、咸味、苦味、涩味、涩味余味、苦味余味和鲜味余味。主成分分析 (PCA) 显示不同品种的牛之间存在明显的分离，表明 TS-5000Z 可以快速识别不同品种的牛。此外，TS-5000Z似乎可以根据其与风味的相关性来预测化学成分。总之，TS-5000Z可作为一种快速分析工具，根据风味的相关性进行风味评估、识别和化学成分定性和定量评价牛肉品质。
The aim of this study was to assess the ability of electronic tongue system TS-5000Z to evaluate meat quality based on flavor assessment, recognition and correlation with the meat chemical composition. Meat was sampled from eighteen beef cattle including 6 Wagyu breed cattle, 6 Angus breed cattle and 6 Simmental breed cattle. Chemical composition including dry matter, crude protein, fat, ash, cholesterol and taurine and flavor of the meat were measured. The results showed that different breed cattle had different chemical compositions and flavor, which contains sourness, umami, saltiness, bitterness, astringency, aftertaste from astringency, aftertaste from bitterness and aftertaste from umami, respectively. A principal component analysis (PCA) showed an easily visible separation between different breeds of cattle and indicated that TS-5000Z made a rapid identification of different breeds of cattle. In addition, TS-5000Z seemed to be used to predict the chemical composition according to its correlation with the flavor. In conclusion, TS-5000Z would be used as a rapid analytical tool to evaluate the beef quality both qualitatively and quantitatively, based on flavor assessment, recognition and chemical composition according to its correlation with flavor.