Odour Profile of Beef Using an Electronic Nose Based on MOS-Sensor
The development of the aroma and flavour of cooked meat is a very complex process in which different components react to produce chemical intermediates or final flavour volatiles compounds. The aim of the present research was to study the odour profile of beef produced under different feeding regime...
| Autores principales: | , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2018
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| Materias: | |
| Acceso en línea: | http://www.sensorsportal.com/HTML/DIGEST/february_2013/P_1148.pdf http://hdl.handle.net/20.500.12123/2597 |
| _version_ | 1855483084437192704 |
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| author | Grigioni, Gabriela Maria Paschetta, Fernanda Soteras, Trinidad Messina, Valeria Marisa |
| author_browse | Grigioni, Gabriela Maria Messina, Valeria Marisa Paschetta, Fernanda Soteras, Trinidad |
| author_facet | Grigioni, Gabriela Maria Paschetta, Fernanda Soteras, Trinidad Messina, Valeria Marisa |
| author_sort | Grigioni, Gabriela Maria |
| collection | INTA Digital |
| description | The development of the aroma and flavour of cooked meat is a very complex process in which different components react to produce chemical intermediates or final flavour volatiles compounds. The aim of the present research was to study the odour profile of beef produced under different feeding regimes and cooking conditions using an electronic nose based on MOS sensors to monitor the odour characteristics. Odour profiles of different grilled-cooked muscles were evaluated. A clear discrimination between groups corresponding to muscle was observed. Grilled-cooked samples of Longissimus dorsi muscle from animals fed to other cooking process. under different diets showed a clear discrimination between groups. Finally, Striploins samples cooked by moist-heat method tend to be different when compared. |
| format | Artículo |
| id | INTA2597 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA25972018-06-12T14:18:27Z Odour Profile of Beef Using an Electronic Nose Based on MOS-Sensor Grigioni, Gabriela Maria Paschetta, Fernanda Soteras, Trinidad Messina, Valeria Marisa Olor Carne de Res Propiedades Organolépticas Sensores Smell Beef Organoleptic Properties Sensors Nariz Electrónica The development of the aroma and flavour of cooked meat is a very complex process in which different components react to produce chemical intermediates or final flavour volatiles compounds. The aim of the present research was to study the odour profile of beef produced under different feeding regimes and cooking conditions using an electronic nose based on MOS sensors to monitor the odour characteristics. Odour profiles of different grilled-cooked muscles were evaluated. A clear discrimination between groups corresponding to muscle was observed. Grilled-cooked samples of Longissimus dorsi muscle from animals fed to other cooking process. under different diets showed a clear discrimination between groups. Finally, Striploins samples cooked by moist-heat method tend to be different when compared. Instituto de Tecnología de Alimentos Fil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Paschetta, Fernanda. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina Fil: Soteras, Trinidad. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina Fil: Messina, Valeria Marisa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. CINSO-CITEDEF, UNIDEF; Argentina 2018-06-12T11:50:56Z 2018-06-12T11:50:56Z 2013-02 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://www.sensorsportal.com/HTML/DIGEST/february_2013/P_1148.pdf http://hdl.handle.net/20.500.12123/2597 2306-8515 1726-5479 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Sensors and Transducers 149 (2) : 199-204 (February 2013) |
| spellingShingle | Olor Carne de Res Propiedades Organolépticas Sensores Smell Beef Organoleptic Properties Sensors Nariz Electrónica Grigioni, Gabriela Maria Paschetta, Fernanda Soteras, Trinidad Messina, Valeria Marisa Odour Profile of Beef Using an Electronic Nose Based on MOS-Sensor |
| title | Odour Profile of Beef Using an Electronic Nose Based on MOS-Sensor |
| title_full | Odour Profile of Beef Using an Electronic Nose Based on MOS-Sensor |
| title_fullStr | Odour Profile of Beef Using an Electronic Nose Based on MOS-Sensor |
| title_full_unstemmed | Odour Profile of Beef Using an Electronic Nose Based on MOS-Sensor |
| title_short | Odour Profile of Beef Using an Electronic Nose Based on MOS-Sensor |
| title_sort | odour profile of beef using an electronic nose based on mos sensor |
| topic | Olor Carne de Res Propiedades Organolépticas Sensores Smell Beef Organoleptic Properties Sensors Nariz Electrónica |
| url | http://www.sensorsportal.com/HTML/DIGEST/february_2013/P_1148.pdf http://hdl.handle.net/20.500.12123/2597 |
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