Application of an electronic nose for quality assessment of modified atmosphere packaged poultry meat

Rajamäki, Tiina; Alakomi, Hanna-Leena; Ritvanen, Tiina; Skyttä, Eija; Smolander, Maria; Ahvenainen, Raija

doi:10.1016/j.foodcont.2004.08.002

Cited by 133 publications

(88 citation statements)

References 14 publications

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“…Nesses produtos, a mistura de gases mais eficiente é constituída por uma elevada concentração de CO 2 (superior a 20%), sendo a restante percentagem de N 2 (SIVERTSVIK et al, 2002a). Estudos realizados por Chouliara et al (2008), Rajamäki et al (2006) e Rokka et al (2004) mostraram que numa MAP de carne de frango, a percentagem de CO 2 pode atingir 70-80%, sem ocorrer perda de qualidade sensorial.…”

Section: Santos J S E Oliveira M B P Punclassified

Revisão: alimentos frescos minimamente processados embalados em atmosfera modificada

Santos

Oliveira

2012

Braz. J. Food Technol.

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ResumoOs alimentos frescos, minimamente processados e embalados sob atmosfera modificada atraem os consumidores que procuram produtos frescos e saudáveis, e que, ao mesmo tempo, são fáceis de transportar e preparar. A atmosfera no interior das embalagens consiste numa mistura de gases que está otimizada para cada alimento, de modo a preservar as suas qualidades durante mais tempo. A manutenção da temperatura de refrigeração durante o processamento, o armazenamento, a distribuição e a comercialização é essencial, por causa da natureza perecível dos produtos frescos minimamente processados. Este trabalho discute o estado de arte dos alimentos frescos minimamente processados (frutas, vegetais, carnes e pescados) embalados em atmosfera modificada, com uma descrição pormenorizada dos últimos desenvolvimentos nesse campo. Palavras-chave: Embalagem em atmosfera modificada; Alimentos minimamente processados; Refrigeração. SummaryFresh, minimally processed foods packaged under modified atmospheres are attractive to consumers searching for fresh healthy products that are also easy to transport and prepare. The atmosphere inside the package is a blend of gases optimized for each type of food, such that the quality characteristics are preserved for longer. However, due to the perishable nature of minimally processed fresh foods, maintenance at refrigeration temperatures is essential during processing, storage, distribution and commercialization. This paper discusses the state of art of minimally processed fresh foods (fruit and vegetables, meat and fish) packaged under modified atmosphere, with a detailed description of the latest developments in this field.

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Section: Santos J S E Oliveira M B P Punclassified

Revisão: alimentos frescos minimamente processados embalados em atmosfera modificada

Santos

Oliveira

2012

Braz. J. Food Technol.

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“…The concentration of these compounds was significantly higher (P < 0.001) from Day 16 of storage, while hydrogen sulphide increased from Day 8 of storage. Senter et al (2000) and Rajamäki et al (2006) reported similar results for H 2 S and dimethylsulphide in a vacuum MA and nitrogen MA for chicken thighs and chicken meat, respectively. Lovestead and Bruno (2010) found higher values of dimethyl disulphide and dimethyl trisulphide in 12 chicken samples during two weeks of storage.…”

Section: Analyses Of Volatile Organic Compoundsmentioning

confidence: 62%

“…CO 2 decreases microbial growth by extending lag phase and increasing generation time (Fraqueza et al 2008). The shelf life of packaged products is improved by modified atmosphere packaging (MAP) high in CO 2 for chicken meat (Smolander et al 2004;Rajamäki et al 2006). Including O 2 in the MAP improves colour, but it also increases lipid oxidation (Saucier et al 2000;Balamatsia et al 2007).…”

mentioning

confidence: 99%

“…VOC relate with the microbiological and physicochemical profile of packaged meat in MA (Boothe & Arnold 2002;Rajamäki et al 2006;Balatsmania et al 2007). Increased production of H 2 S and sulphurbased, ammonia-based, methane-based, organic acid-based, mercaptan-based, acetone-based organic compounds and others sensorial important organic compounds also belong to main limiting factors of meat quality and indicate the decay of packaged meat (Lovestead & Bruno 2010).…”

mentioning

confidence: 99%

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Volatile organic compounds as biomarkers of the freshness of poultry meat packaged in a modified atmosphere

Tomankova¹,

Bořilová²,

Steinhauserova³

et al. 2012

Czech J. Food Sci.

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Tománková J., Bořilová J., Steinhauserová I., Gallas L. (2012): Volatile organic compounds as biomarkers of the freshness of poultry meat packaged in a modified atmosphere. Czech J. Food Sci., 30: 395-403.The volatile organic compounds (VOCs) in the packing of chicken meat in a modified atmosphere was qualitatively and quantitatively evaluated. The total number of 72 samples of chicken hindquarters were stored under two different modified atmospheres (70% O 2 , 30% CO 2 , and 70% argon, 30% CO 2 ) for 20 days. Analyses were performed on Days 0, 4, 8, 12, 16, and 20. VOCs in the headspace samples were detected and quantified by gas chromatography/mass spectrometry (GC/MS) every fourth day of storage. Pentamethylheptane, dimethylsulphide, dimethyl disulphide, dimethyl trisulphide, dimethyl tetrasulphide, hydrogen sulphide and ammonia were detected. Pentamethylheptane and ammonia had similar values for both modified atmospheres (MA). The other compounds were found only in argon MA from the Day 16 of storage with a subsequent increase of values. The measured values for dimethylsulphide were 10.7 and 13.8 mg/l, for dimethyl disulphide they were 1.9 and 10.7 mg/l, dimethyl trisulphide levels were 15.7 and 19.3 mg/l and dimethyl tetrasulphide levels were 93.2 and 418.3 mg/l for Day 16 and 20. The hydrogen sulphide level was detected from 80 to 370 mg/l after the 8 th day of storage. We showed that the argon MA is less suitable for packaging raw chicken parts than the oxygen MA in view of the increased amount of microflora and unpleasant odour as assessed by sensory analysis. Oxygen prolonged the shelf life by about four days in comparison with argon. Sensory evaluation was similar for both atmospheres after air exhaustion. The argon MA did not extend the shelf life as compared to the oxygen MA.

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“…The Enose has been applied in a wide range of animal products, including: animal flesh product (e.g. meat (Blixt & Borch, 1999;Panigrahi et al, 2006;Vernat-Rossi et al, 1996;Winquist et al, 1993;), fish and seafood (Alimelli et al, 2007;Huang et al, 2011;Kent et al, 2004;Lorwongtragool et al, 2011;Ólafsdóttir, et al, 1997Rajamäki et al, 2006;Zhang et al, 2009), dairy product (e.g. cheese and milk) (Ampuero & Bosset, 2003;Drake et al, 2003;Seregély et al, 2006) and egg product (Suman et al, 2007;Yongwei et al, 2009)).…”

Section: Animal Productsmentioning

confidence: 99%

Malodor Detection Based on Electronic Nose

Wongchoosuk¹,

Lorwongtragool²,

Kerdcharoen³

2011

Air Quality Monitoring, Assessment and Management

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Application of an electronic nose for quality assessment of modified atmosphere packaged poultry meat

Cited by 133 publications

References 14 publications

Revisão: alimentos frescos minimamente processados embalados em atmosfera modificada

Revisão: alimentos frescos minimamente processados embalados em atmosfera modificada

Volatile organic compounds as biomarkers of the freshness of poultry meat packaged in a modified atmosphere

Malodor Detection Based on Electronic Nose

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