Monitoring of physical-chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue
Monitoring of physical-chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue
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DOI：
10.1016/j.foodchem.2010.11.054
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发表时间：
2011-06-01
期刊：
影响因子：
8.8
通讯作者：
Llobet, Eduard
中科院分区：
文献类型：
--
作者：
Gil, Luis;Barat, Jose M.;Llobet, Eduard
这项工作描述了相关性发现沿沿着10天之间的电位测量值通过使用电子舌和某些物理化学，微生物和生化参数的变化测量上的一整块猪肉里脊冷藏。电子舌由一组由Au、Ag、Cu、Pb、Zn和C制成的六个电极和一个参比电极组成。通过使用各种多变量分析技术，如：PCA和两种类型的人工神经网络（即多层感知器（MLP）和模糊ARTMAP），它被发现，它是可能的，以确定过去的时间与里脊的降解，通过使用简单的电位测量。此外，在用于用电子舌测量氧化还原电位的相同猪肉样品中，还确定了以下参数：pH、微生物计数、肌苷5 '-单磷酸（IMP）、肌苷（Ino）和次黄嘌呤（Hx）的浓度。通过偏最小二乘法（PLS）分析，发现pH值与电位数据之间有较好的相关性。此外，在用电子舌进行的测量与同时测量三磷酸腺苷（ATP）降解产物的变化的所谓的K指数之间观察到显著的相关性。这些结果表明，这种简单的，或类似的电子舌，可能是有用的要求不高的定性或半定量评价肉类样品的新鲜度在广泛的情况下。(C)2010爱思唯尔有限公司版权所有。
This work describes the correlation found along 10 days between potentiometric measurements obtained by using an electronic tongue and the variation in certain physicochemical, microbial and biochemical parameters measured on a whole piece of pork loin stored under refrigeration. The electronic tongue consists of a set of six electrodes made of Au, Ag, Cu, Pb, Zn and C, and a reference electrode. Through the use of various multivariate analysis techniques, such as: PCA and two types of artificial neural networks (i.e. multilayer perceptron (MLP) and fuzzy ARTMAP) it was found that it is possible to determine the time elapsed in relation to the degradation of the loin by using simple potentiometric measurements. Additionally, in the same pork sample used to measure redox potentials with the electronic tongue, the following parameters were also determined; pH, microbial count, concentrations of inosine 5'-monophosphate (IMP), inosine (Ino) and hypoxanthine (Hx). Through the use of PLS analysis, it was found a rather good correlation between pH and the potentiometric data. Also a remarkable correlation was observed between the measures carried out with the electronic tongue and the so-called K-index that simultaneously measures the variation in the adenosine triphosphate (ATP) degradation products. These results suggest that this simple, or a similar electronic tongue, could be useful for the undemanding qualitative or semi-quantitative evaluation of freshness in meat samples in a wide range of situations. (C) 2010 Elsevier Ltd. All rights reserved.