Application of an Electronic Nose Coupled with Fuzzy-Wavelet Network for the Detection of Meat Spoilage

Kodogiannis, Vassilis

doi:10.1007/s11947-016-1851-6

Cited by 61 publications

(30 citation statements)

References 50 publications

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“…Electronic nose (E-nose) is basically designed to simulate human sense of smell (Ghosh, Chatterjee, Bhattacharjee, & Bhattacharyya, 2016;Hong, & Wang, 2014;Huang, Liu, Zhang, & Wu, 2015;Kodogiannis, 2017;L opez de Lerma, Moreno, & Peinado, 2014;Zhang, Wang, Ye, & Chang, 2012). In this technique, identification does not focus on concentration of single compounds in mixture, but on odor pattern (fingerprint) in the form of numerical description of all profiles.…”

Section: Introductionmentioning

confidence: 99%

Differentiation of chill‐stored and frozen pork necks using electronic nose with ultra‐fast gas chromatography

Górska‐Horczyczak

Wojtasik‐Kalinowska

Guzek

et al. 2017

J Food Process Engineering

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The purpose of this study was to determine the possibility of differentiating chill‐stored and frozen pork necks with a technique of electronic nose (E‐nose) based on ultra‐fast gas chromatography (UFGC). Tests were carried out on pork necks from six pigs obtained from a breeding farm with Pork Quality System (PQS) implemented. The volatile organic compounds (VOC) of the meat samples with 1, 4, and 7 days of chill storage and samples with 5 months of frozen storage were investigated. Principal components analysis (PCA) showed differences in the volatile organic compounds profiles. Discriminant factor analysis (DFA) model was developed to identify the freshness of the meat samples. Results showed that using E‐nose Heracles II allowed effective recognition of chilled and frozen pork meats. Significant differences were found between VOC profiles. In practice, this technique could be applied to the meat industry for a rapid, cheap, and reliable assessment of meat freshness. Practical applications Investigation of methods for differentiation of chill‐stored and frozen pork necks is of significance for quality and safety maintenance. The current study developed a technique of electronic nose (E‐nose) based on ultra‐fast gas chromatography (UFGC) for recognizing the freshness difference of these meat products. Results showed that the technique allowed for effective recognition of chilled and frozen pork meats. In practice, this technique could be applied to the meat industry for a rapid, cheap, and reliable assessment of meat freshness.

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Section: Introductionmentioning

confidence: 99%

Differentiation of chill‐stored and frozen pork necks using electronic nose with ultra‐fast gas chromatography

Górska‐Horczyczak

Wojtasik‐Kalinowska

Guzek

et al. 2017

J Food Process Engineering

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“…Sensing the levels of the various aromatic compounds (fatty acids, ketones, aldehydes, and VOCs) using e‐noses showed promising solutions to analyze quality and spoilage of muscle foods. These techniques can supplement the already established methods for meat quality evaluation and correlate well with the hedonic perception in a shorter time period …”

Section: Sensors Used In Meat Industrymentioning

confidence: 95%

“…The safety of food product is the main focus of e‐nose application, and its application in this field is based on freshness evaluation, quality control, authenticity assessment, and shelf‐life evaluation . Electronic nose technology proved efficient compared with traditional sensory analysis in evaluating poultry meat spoilage via analysis of the ground chicken meat package headspace refrigerated over a period of 1 week .…”

Section: Sensors Used In Meat Industrymentioning

confidence: 99%

“…Currently, Kodogiannis developed a portable e‐nose for monitoring beef fillets spoilage, which were kept in aerobic condition as well as under MAP with varying storage temperatures. These e‐nose models were used to predict the microbiological population on the basis of total viable counts and also employed for classification of beef samples as either fresh, semi‐fresh, or spoiled.…”

Section: Sensors Used In Meat Industrymentioning

confidence: 99%

“…Besides these conductive sensors, there are surface acoustic wave sensors, 95 chemoresistor sensors, 96 quartz crystal microbalance, 97 The safety of food product is the main focus of e-nose application, and its application in this field is based on freshness evaluation, quality control, authenticity assessment, and shelf-life evaluation. 101 Electronic nose technology proved efficient compared with traditional sensory analysis in evaluating poultry meat spoilage via analysis of the ground chicken meat package headspace refrigerated over a period of 1 week. 119 Hong et al 120 concurrently, however it is not easy to implement on a commercial scale due to economic factor.…”

Section: Electronic Nosementioning

confidence: 99%

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An overview of smart packaging technologies for monitoring safety and quality of meat and meat products

et al. 2018

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The food packaging sector has experienced much development since its inception. In the past few decades, innovations in packaging sector have led to the development of smart packaging (SP) systems that carve a niche in a highly competitive food industry. SP systems have great potential for improving the shelf‐life, and safety of food products apart from their basic roles of protecting the products against unwanted biological, chemical, and physical damage and keeping them clean. Indicators and sensors, SP components, are used for real‐time monitoring of meat quality and subsequently inform the retailers and consumers about the freshness, microbiological, temperature, and shelf life status of the products. Barcodes and radio‐frequency identification tags are employed in meat packaging for real‐time information about the authenticity, and traceability of the products in the supply chain. Recently, innovations in SP technologies resulted in fast, sensitive, and effective detection, sensing, and record keeping of freshness, microbiological, and shelf life status of meat and meat products. The SP system shows promise for extensive utilization in the meat industry in response to the consumer appreciation for safe, and quality meat products, as well as their waste reduction notions. This paper gives an updated overview of ongoing scientific research, and recent technological advances that offer the perspectives of developing smart meat packaging systems that are capable of monitoring the physical, microbial, and chemical changes of the package contents from producer to the point of sale and even beyond, and remediating potential adverse reactions.

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Electronic Noses: From Advanced Materials to Sensors Aided with Data Processing

Wan

Jian

et al. 2018

Adv Materials Technologies

278

186

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Artificial olfaction, i.e., e‐nose, plays a critical function in robotics by mimicking the human olfactory organ that can recognize different smells that correlate with a range of fields, including environment monitoring, disease diagnosis, public security affairs, agricultural production, food industry, etc. The advances in the artificial olfaction (electronic nose) technology and its applications are concisely reviewed herein. Three main elements are investigated and presented, with an emphasis on the emerging sensors and algorithm of the artificial neural network in the relevant fields. The first element is the diverse applications of e‐nose in medical care, food industry, environment monitoring, public security affairs, and agricultural production. The second element is the investigation of the sensors in e‐nose and representative and promising advances, which is the building block of e‐nose through mimicking the olfactory receptors. The third element is the introduction to the algorithm of the artificial neural network to serve in the recognition of the pattern of odors (i.e., their chemical profiles). Promises and challenges of the separately reviewed parts and the combined parts are presented and discussed. Ideas regarding further orientation and development of the e‐nose system are also considered.

show abstract

Application of an Electronic Nose Coupled with Fuzzy-Wavelet Network for the Detection of Meat Spoilage

Cited by 61 publications

References 50 publications

Differentiation of chill‐stored and frozen pork necks using electronic nose with ultra‐fast gas chromatography

Differentiation of chill‐stored and frozen pork necks using electronic nose with ultra‐fast gas chromatography

An overview of smart packaging technologies for monitoring safety and quality of meat and meat products

Electronic Noses: From Advanced Materials to Sensors Aided with Data Processing

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