Determination of the Freshness of Beef Strip Loins (M. longissimus lumborum) Using Electronic Nose

被引：0
|
作者：
Ye Xiao
Jin Jiaojiao
Hui Guohua
Yin Fangyuan
Wang Minmin
Huang Jie
Ying Xiaoguo
Deng Shanggui
机构：
[1] Food Safety Key Laboratory of Zhejiang Province,College of Food Science and Biotechnology
[2] Zhejiang Gongshang University,College of Food and Pharmacy
[3] Zhejiang Ocean University,undefined
来源：
Food Analytical Methods | 2014年 / 7卷
关键词：
Beef strip loins (; ); Freshness analysis; Electronic nose; Stochastic resonance; Signal-to-noise ratio;
D O I：
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学科分类号：
摘要：
A beef strip loins (Musculus longissimus lumborum) freshness determination method utilizing electronic nose (e-nose) was investigated in this paper. Fresh beef strip loins samples were stored at 4°C continuously for 10 days. Total viable count (TVC) index, total volatile basic nitrogen (TVB-N) index, and e-nose responses to beef strip loins samples were measured every day. TVC and TVB-N index rose with the increase of storage time. Principal component analysis (PCA) only partially discriminated beef samples under different storage days. Stochastic resonance (SR) signal-to-noise ratio (SNR) spectrum discriminated all beef samples successfully. Beef strip loins freshness discrimination model was developed using SR SNR maximums (SNRmax) linear fitting regression. The proposed method forecasted beef freshness with high accuracy. It is holds promise in meat freshness determination applications.
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页码：1612 / 1618
页数：6
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