title: Application of Electronic Nose for Measuring Total Volatile Basic Nitrogen and Total Viable Counts in Packaged Pork During Refrigerated Storage.
abstract: The objective of this study was to predict the total viable counts (TVC) and total volatile basic nitrogen (TVB-N) in pork using an electronic nose (E-nose), and to assess the freshness of chilled pork during storage using different packaging methods, including pallet packaging (PP), vacuum packaging (VP), and modified atmosphere packaging (MAP, 40% O2 /40% CO2 /20% N2 ). Principal component analysis (PCA) was used to analyze the E-nose signals, and the results showed that the relationships between the freshness of chilled pork and E-nose signals could be distinguished in the loadings plots, and the freshness of chilled pork could be distributed along 2 first principal components. Multiple linear regression (MLR) was used to correlate TVC and TVB-N to E-nose signals. High F and R2 values were obtained in the MLR output of TVB-N (F = 32.1, 21.6, and 24.2 for PP [R2 = 0.93], VP [R2 = 0.94], and MAP [R2 = 0.95], respectively) and TVC (F = 34.2, 46.4, and 7.8 for PP [R2 = 0.98], VP [R2 = 0.89], and MAP [R2 = 0.85], respectively). The results of this study suggest that it is possible to use the E-nose technology to predict TVB-N and TVC for assessing the freshness of chilled pork during storage.
authors.affiliation: Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural Univ, Zhengzhou, 450002, PR China.
authors.forename: Miaoyun
authors.initials: M
authors.lastname: Li
authors.affiliation: Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural Univ, Zhengzhou, 450002, PR China.
authors.forename: Haibiao
authors.initials: H
authors.lastname: Wang
authors.affiliation: Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural Univ, Zhengzhou, 450002, PR China.
authors.forename: Lingxia
authors.initials: L
authors.lastname: Sun
authors.affiliation: Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural Univ, Zhengzhou, 450002, PR China.
authors.forename: Gaiming
authors.initials: G
authors.lastname: Zhao
authors.affiliation: Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural Univ, Zhengzhou, 450002, PR China.
authors.forename: Xianqing
authors.initials: X
authors.lastname: Huang
mesh_terms: D000818:Animals; D001272:Atmosphere; D003080:Cold Temperature; D015169:Colony Count, Microbial; D062609:Electronic Nose; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage / Q000379:methods; D009584:Nitrogen / Q000032:analysis*; D009812:Odorants / Q000032:analysis; D025341:Principal Component Analysis; D000069466:Red Meat / Q000032:analysis* / Q000382:microbiology; D012034:Refrigeration; D013552:Swine; D014618:Vacuum; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D055549:Volatile Organic Compounds; D009584:Nitrogen
keywords: MLR; PCA; electronic nose; freshness prediction; pork