A prototype of electronic nose (e-nose) with the gas sensor system for evaluation of fresh chicken meat freshness was developed. In this paper a rapid, simple and not expensive system for fresh chicken meat spoilage detection was investigated that provides objective and reliable results. Quality changes in fresh chicken meat during storage were monitored by the metal oxide sensor (MOS) system and compared with the results of traditional chemical measurements. Gas sensor selection was tested for evaluation of volatile fatty acids (VFA) mainly representing meat spoilage.The study demonstrated that a correlation coefficient (R² = 0.89) between e-nose signals and traditional chemical method was high. These results prove that the developed e-nose prototype has a potential for assessing fresh chicken meat freshness and allows discriminating meat into fresh, unsafe and spoiled.

A new amphiphilic cellulose derivative phenoxyhydroxypropylhydroxyethylcellulose of substitution degree up to 0.67 was synthesized by reaction of water-soluble hydroxyethylcellulose with 2,3-epoxypropylphenylether in the presence of sodium hydroxide as a catalyst. The chemical composition of the derivative was confirmed by means of UV, IR-and 13 C-NMR-spectroscopy. The derivatives with substitution degree up to 0.12 are soluble in water and water-alcohol mixtures. With increasing substitution degree, the polymers lose their water solubility, but still dissolve in water-alcohol mixtures. All products are soluble in aprotic solvents. The effect of the reaction conditions, such as temperature and molar ratios of reaction components, on both the reaction rate and degree of substitution was investigated.

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