Estimation of bacteriological spoilage of pork cutlets by electronic nose.
The utility of chemosensor array (EN) signals of head-space volatiles of aerobically stored pork cutlets as a non-invasive technique for monitoring their microbiological load was studied during storage at 4, 8 and 12 degrees C, respectively. The bacteriological quality of the meat samples was determined by standard total aerobic plate counts (TAPC) and colony count of selectively estimated Pseudomonas (PS) spp., the predominant aerobic spoilage bacteria. Statistical analysis of the electronic nose measurements were principal component analysis (PCA), and canonical discriminant analysis (CDA). Partial least squares (PLS) regression was used to model correlation between microbial loads and EN signal responses, the degree of bacteriological spoilage, independently of the temperature of the refrigerated storage. Sensor selection techniques were applied to reduce the dimensionality and more robust calibration models were computed by determining few individual sensors having the smallest cross correlations and highest correlations with the reference data. Correlations between the predicted and "real" values were given on cross-validated data from both data reduced models and for full calibrations using the 23 sensor elements. At the same time, sensorial quality of the raw cutlets was noted subjectively on faultiness of the odour and colour, and drip formation of the samples. These preliminary studies indicated that the electronic nose technique has a potential to detect bacteriological spoilage earlier or at the same time as olfactory quality deterioration.
Horváth
Kinga M
KM
Department of Refrigeration and Livestock Products' Technology, Corvinus University of Budapest, H-1118 Budapest, Hungary.
Seregély
Zs
Z
Dalmadi
I
I
Andrássy
Eva
E
Farkas
J
J
D000818:Animals; D001420:Bacteria, Aerobic / Q000302:isolation & purification; D001431:Bacteriological Techniques; D003080:Cold Temperature; D015169:Colony Count, Microbial; D016002:Discriminant Analysis; D004581:Electronics / Q000295:instrumentation* / Q000379:methods*; D005511:Food Handling / Q000379:methods*; D018857:Food Packaging; D016018:Least-Squares Analysis; D008460:Meat / Q000382:microbiology*; D009812:Odorants / Q000032:analysis*; D025341:Principal Component Analysis; D011549:Pseudomonas / Q000302:isolation & purification*; D012034:Refrigeration; D013552:Swine; D014835:Volatilization