Prediction of warmed-over flavour development in cooked chicken by colorimetric sensor array.
The aim of this study was to develop a simple and rapid method based on colorimetric sensor array (CSA) for evaluation of warmed-over flavour (WOF) in cooked chicken. All samples were classified according to storage time by CSA coupled with principle component analysis (PCA) or hierarchical cluster analysis (HCA). The CSA data were used to establish prediction models with thiobarbituric acid reactive substances (TBARS), pentanal, hexanal, or heptanal associated with WOF by partial least square regression (PLSR). For the TBARS model, the coefficient of determination (rp(2)) was 0.9997 in the prediction range of 0.28-0.69mg/kg. In each of the models for pentanal, hexanal, and heptanal, all rp(2) were higher than 0.960 in the range of 0.58-2.10mg/kg, 5.50-11.69mg/kg, and 0.09-0.16mg/kg, respectively. These results demonstrate that the CSA was able to predict WOF development and to distinguish between each storage time.
Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 02841, Republic of Korea.
Su-Yeon
SY
Kim
Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 02841, Republic of Korea; College of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China.
Jinglei
J
Li
Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 02841, Republic of Korea.
Na-Ri
NR
Lim
HiBiO Co., Ltd., 903, Jungang Induspia 2, 144-5, Sangdaewon-dong, Seongnam, Gyeonggi 13201, Republic of Korea. Electronic address: csfbsk@csfood.com.
Bo-Sik
BS
Kang
Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 02841, Republic of Korea. Electronic address: hjpark@korea.ac.kr.
Hyun-Jin
HJ
Park
D000447:Aldehydes / Q000737:chemistry; D000818:Animals; D002138:Calibration; D002645:Chickens; D016000:Cluster Analysis; D003116:Color; D003124:Colorimetry; D003296:Cooking; D016018:Least-Squares Analysis; D011200:Poultry; D025341:Principal Component Analysis; D013649:Taste; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
D000447:Aldehydes; D017392:Thiobarbituric Acid Reactive Substances; C046204:heptanal; C010463:n-hexanal; C046012:pentanal
Aldehyde; Colorimetric artificial nose; Multivariate analysis; Optoelectronic nose; TBARS