Warmed-over flavour analysis in low temperature–long time processed meat by an “electronic nose”
The ability of an electronic nose, comprising 32 conducting polymer sensors, to identify and classify warmed-over flavour (WOF) aroma in bovine semitendinosus muscle, processed by vacuum cook-in-bag/tray technology (VCT) and storage under refrigerated conditions, was evaluated. The VCT process emplo...
| Main Authors: | , , , , |
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
Elsevier
2019
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| Subjects: | |
| Online Access: | https://www.sciencedirect.com/science/article/pii/S0309174000000450 http://hdl.handle.net/20.500.12123/5944 https://doi.org/10.1016/S0309-1740(00)00045-0 |
| _version_ | 1855483715466035200 |
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| author | Grigioni, Gabriela Maria Margaria, Carlos Alberto Pensel, Norma Ana Sanchez, Guillermo Vaudagna, Sergio Ramon |
| author_browse | Grigioni, Gabriela Maria Margaria, Carlos Alberto Pensel, Norma Ana Sanchez, Guillermo Vaudagna, Sergio Ramon |
| author_facet | Grigioni, Gabriela Maria Margaria, Carlos Alberto Pensel, Norma Ana Sanchez, Guillermo Vaudagna, Sergio Ramon |
| author_sort | Grigioni, Gabriela Maria |
| collection | INTA Digital |
| description | The ability of an electronic nose, comprising 32 conducting polymer sensors, to identify and classify warmed-over flavour (WOF) aroma in bovine semitendinosus muscle, processed by vacuum cook-in-bag/tray technology (VCT) and storage under refrigerated conditions, was evaluated. The VCT process employed low temperature–long time (50°C–390 min) thermal treatments. Multivariate analysis showed that VCT processed beef aroma profiles were sorted into two groups, one included samples stored for up to 20 days and the other included samples with 34 to 45 days of storage. WOF odour standard samples were recognised to have similar aroma as samples of the second group. Lipid oxidation results, measured by thiobarbituric acid reactive substances, showed an increment in oxidation level for samples stored for 34 days or more (P<0.05). This study shows that electronic nose technology can be applied to WOF odour identification and classification in VCT beef meat, complementing chemical and sensory techniques used in this field. |
| format | Artículo |
| id | INTA5944 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA59442019-09-23T13:21:42Z Warmed-over flavour analysis in low temperature–long time processed meat by an “electronic nose” Grigioni, Gabriela Maria Margaria, Carlos Alberto Pensel, Norma Ana Sanchez, Guillermo Vaudagna, Sergio Ramon Meat Flavour Smell Carne Sabor Olor Electronic Nose Thiobarbituric-acid-reactive sub- stances (TABRS) Warmed over flavour (WOF) odour Nariz electrónica Ácido tiobarbitúrico reactivo sub- posturas (TABRS) Olor calentado el sabor (WOF) The ability of an electronic nose, comprising 32 conducting polymer sensors, to identify and classify warmed-over flavour (WOF) aroma in bovine semitendinosus muscle, processed by vacuum cook-in-bag/tray technology (VCT) and storage under refrigerated conditions, was evaluated. The VCT process employed low temperature–long time (50°C–390 min) thermal treatments. Multivariate analysis showed that VCT processed beef aroma profiles were sorted into two groups, one included samples stored for up to 20 days and the other included samples with 34 to 45 days of storage. WOF odour standard samples were recognised to have similar aroma as samples of the second group. Lipid oxidation results, measured by thiobarbituric acid reactive substances, showed an increment in oxidation level for samples stored for 34 days or more (P<0.05). This study shows that electronic nose technology can be applied to WOF odour identification and classification in VCT beef meat, complementing chemical and sensory techniques used in this field. Fil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Fil: Margaria, Carlos Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Fil: Pensel, Norma Ana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Fil: Sanchez, Guillermo. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. 2019-09-23T13:09:57Z 2019-09-23T13:09:57Z 2000-04-18 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S0309174000000450 http://hdl.handle.net/20.500.12123/5944 0309-1740 https://doi.org/10.1016/S0309-1740(00)00045-0 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier Meat Science 56 (3) : 221-228 (November 2000) |
| spellingShingle | Meat Flavour Smell Carne Sabor Olor Electronic Nose Thiobarbituric-acid-reactive sub- stances (TABRS) Warmed over flavour (WOF) odour Nariz electrónica Ácido tiobarbitúrico reactivo sub- posturas (TABRS) Olor calentado el sabor (WOF) Grigioni, Gabriela Maria Margaria, Carlos Alberto Pensel, Norma Ana Sanchez, Guillermo Vaudagna, Sergio Ramon Warmed-over flavour analysis in low temperature–long time processed meat by an “electronic nose” |
| title | Warmed-over flavour analysis in low temperature–long time processed meat by an “electronic nose” |
| title_full | Warmed-over flavour analysis in low temperature–long time processed meat by an “electronic nose” |
| title_fullStr | Warmed-over flavour analysis in low temperature–long time processed meat by an “electronic nose” |
| title_full_unstemmed | Warmed-over flavour analysis in low temperature–long time processed meat by an “electronic nose” |
| title_short | Warmed-over flavour analysis in low temperature–long time processed meat by an “electronic nose” |
| title_sort | warmed over flavour analysis in low temperature long time processed meat by an electronic nose |
| topic | Meat Flavour Smell Carne Sabor Olor Electronic Nose Thiobarbituric-acid-reactive sub- stances (TABRS) Warmed over flavour (WOF) odour Nariz electrónica Ácido tiobarbitúrico reactivo sub- posturas (TABRS) Olor calentado el sabor (WOF) |
| url | https://www.sciencedirect.com/science/article/pii/S0309174000000450 http://hdl.handle.net/20.500.12123/5944 https://doi.org/10.1016/S0309-1740(00)00045-0 |
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