Monitoring of warmed-over flavour in pork using the electronic nose - correlation to sensory attributes and secondary lipid oxidation products
Monitoring of warmed-over flavour in pork using the electronic nose - correlation to sensory attributes and secondary lipid oxidation products
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DOI：
10.1016/j.meatsci.2008.05.040
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发表时间：
2008-12-01
期刊：
影响因子：
7.1
通讯作者：
Aaslyng, Margit D.
中科院分区：
文献类型：
--
作者：
Tikk, Kaja;Haugen, John-Erik;Aaslyng, Margit D.
通过感官分析，对来源于M.背最长肌（LD）和M.猪的半膜肌（SM），饲喂补充有31%菜籽油或3%棕榈油的标准饮食。这是结合使用基于固态的气体传感器阵列系统（电子鼻）和气相色谱/质谱法测量挥发性化合物以及测量硫代巴比妥酸反应物质（TBARS）来进行的。随后，阐明所获得的数据之间的关系和可预测性，气体传感器的响应与化学（挥发性和非挥发性的二级脂质氧化产物）和感官数据（风味和气味属性），使用偏最小二乘回归建模（PLSR）。TBARS、己醛、戊醛、戊醇和壬醛都与WOF形成相关的感官属性相关。此外，来自电子鼻内的MOS（金属氧化物半导体）传感器中的8个的响应被证明与通过感官分析和化学分析检测到的WOF特征显著相关，而MOSFET（金属氧化物半导体场效应晶体管）传感器中的6个与通过感官分析确定的新鲜烹饪的肉属性相关。所获得的结果表明，目前的气体传感器技术的潜力，以监测WOF形成猪肉。(c)2008爱思唯尔有限公司保留所有权利。
Sensory analysis of meatballs was carried out to monitor the warmed-over flavour (WOF) development in cooked, cold-stored (at 4 degrees C for 0, 2 and 4 days) and reheated meatballs derived from M. longissimus dorsi (LD) and M. semimembranosus (SM) of pigs fed a standard diet supplemented with either 31; of rapeseed oil or 3% of palm oil. This was performed in combination with measurement of volatile compounds using a solid-state-based gas sensor array system (electronic nose) and gas chromatography/mass spectrometry together with measurement of thiobarbitoric acid reactive substances (TBARS). Subsequently, to elucidate the relations and predictability between the obtained data, the gas sensor responses were correlated with chemical (volatile and non-volatile secondary lipid oxidation products) and sensory data (flavour and odour attributes), using partial least squares regression modelling (PLSR). The TBARS, hexanal, pentanal, pentanol and nonanal all correlated to the sensory attributes associated to WOF formation. Moreover, the responses from eight of the MOS (metal oxide semiconductor) sensors within the electronic nose proved to be significantly related to WOF characteristics detected by both sensory and chemical analysis, while six of the MOSFET (metal oxide semiconductor field effect transistor) sensors were related to freshly cooked meat attributes determined by sensory analysis. The obtained results show the potential of the present gas sensor technology to monitor WOF formation in pork. (c) 2008 Elsevier Ltd. All rights reserved.