Scientific Publications with referee

Application of an electronic nose system for prediction of sensory quality changes of a meat product (pizza topping) during storage.

 

Formålet med artikkelen var å vise hvordan en elektronisk nese (MGD-1) kan anvendes i on-line kvalitetskontroll av et kjøtt produkt (pizza topping) under lagring. Sensoriske kvalitetsendringer kunne signifikant predikeres, spesielt for lukt- og fargeegenskaper. To test-ett inngikk i undersøkelsen: ”kjente” prøver og ”ukjente” prøver innkjøpt på et supermarked. Modeller for å kunne forutsi lagringstid for prøvene ble utarbeidet basert på multivariat dataanalyse (partial least squares regression).

Facts

Year 2007
Abstract The aim of the present study was to investigate the predictability of an electronic nose system based on ion mobility regarding storage time as well as sensory quality changes during storage of a pork meat pizza topping product. The study included two independent test sets; ‘‘known’’ production samples and ‘‘unknown’’ samples purchased from a local supermarket (all samples stored at +51C after production or purchasing). Models for predicting storage time and sensory quality changes during storage from electronic nose data were estimated by projection of test set samples onto calibration models based on partial least square regression (PLSR). The results showed that storage time of ‘‘known’’ samples was very well predicted. Also, the storage time of ‘‘unknown’’ samples could be fairly well predicted. Sensory quality changes during storage were in general fairly well and significantly predicted for descriptors related to odour and colour, whereas only few descriptors related to texture were found fairly well predicted. Descriptors found predictable for individual test sets clearly related to different stages of the storage time characterizing samples in the test sets, e.g. the test set of ‘‘known’’ samples comprised mainly of samples in the later stage of the storage time and thus descriptors mainly relating to the later stage of the storage time were well predicted, i.e. rancidity and greasy mouthfeel. Overall this study gave evidence of the electronic nose system to be a relevant device for future at- or on-line implementation in quality control (QC) of a pork meat pizza topping product.
Reference Vestergaard, J.S., Martens, M., Turkki, P. 2007. Application of an electronic nose system for prediction of sensory quality changes of a meat product (pizza topping) during storage. LWT - Food Science and Technology, Vol 40, pp 1095-1101.
Publisher LWT - Food Science and Technology,

Related persons

  • Magni Martens

    Senior Research Scientist / Professor of Sensory Science (h.c.) affiliated to Univ. of Copenhagen, DK

    Phone: +47 64970420

    Cellphone: +47 481 34 856