title: Determination of pork spoilage by colorimetric gas sensor array based on natural pigments.
abstract: A new colorimetric gas-sensor array based on four natural pigments, that were extracted from spinach (Spinacia oleracea), red radish (Raphanus sativus L.), winter jasmine (Jasminum nudiflorum), and black rice (Oryza sativa L. indica), was developed for pork freshness evaluation. A colour change profile for each sample was obtained by differentiating the images of the sensor array before and after exposure to the odour of sample. The total viable count (TVC) per gram of pork was obtained by classical microbiological plating methods, and the biogenic amines were measured by HPLC. Biogenic amine index (BAI) for the determination of meat freshness was developed from the sum of putrescine and cadaverine. The colour change profiles were analysed using principal component analysis and correlated with conventional methods (BAI, TVC). A partial least squares (PLS) prediction model was obtained with r=0.854 and 0.933 for BAI and TVC, respectively.
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China.
authors.forename: Xiao-wei
authors.initials: XW
authors.lastname: Huang
authors.forename: Xiao-bo
authors.initials: XB
authors.lastname: Zou
authors.forename: Ji-yong
authors.initials: JY
authors.lastname: Shi
authors.forename: Yanin
authors.initials: Y
authors.lastname: Guo
authors.forename: Jie-wen
authors.initials: JW
authors.lastname: Zhao
authors.forename: Jianchun
authors.initials: J
authors.lastname: Zhang
authors.forename: Limin
authors.initials: L
authors.lastname: Hao
mesh_terms: D000818:Animals; D002103:Cadaverine / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D003116:Color; D003124:Colorimetry / Q000379:methods*; D005506:Food Contamination / Q000032:analysis*; D016018:Least-Squares Analysis; D008460:Meat / Q000032:analysis*; D008962:Models, Theoretical; D009812:Odorants / Q000032:analysis; D025341:Principal Component Analysis; D011700:Putrescine / Q000032:analysis; D013552:Swine
chemical_list: D002103:Cadaverine; D011700:Putrescine
keywords: Biogenic amines; Colorimetric sensor array; Natural pigment; Pork; Spoilage; Total viable counts of bacteria