휴대용 전자코를 이용한 계육의 냉장 중 신선도 평가

• 발행기관: 한국축산식품학회
• 저자명: 이훈수 정창호 김기복 조병관
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제30권 제2호, 313~320쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2010.04.30

영문 초록

The purpose of this study was to evaluate the freshness of chicken meat during 19 d of storage at 4℃ using a portable electronic nose. The portable system consisted of six different metal oxide sensors and a moisture sensor. Determination of volatile compounds with gas chromatography-mass spectrometry, total bacterial count (TBC), and 2-thiobarbituric acid reactive substances (TBARS) monitored the quality change of the samples. These results were compared with the results measured by the electronic nose system. TBC and TBARS measurements could be separated into five groups and seven groups, respectively, among ten groups. According to principal component analysis and linear discriminant analysis with the signals of the portable electronic nose, the sample groups could be clearly separated into eight groups and nine groups, respectively, among ten groups. The portable electronic nose demonstrated potential for evaluating freshness of stored chicken.

키워드

electronic nose chicken meat freshness metal oxide sensor