Measurement of pork freshness using potentiometric sensor

Kaneki, Noriaki; Miura, Takefumi; Shimada, Keizo; Tanaka, Hirotoshi; Ito, Satoshi; Hotori, K.; Akasaka, C.; Ohkubo, Satoshi; Asano, Yasukazu

doi:10.1016/j.talanta.2003.07.002

Cited by 37 publications

(16 citation statements)

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“…Currently there is no methodology to determine meat freshness, but there are non-legislated tests that provide guidance on the subject. Various methods for assessing meat freshness have been developed based on the measurement of postmortem deteriorative changes associated with sensory quality, microbial growth (Kaneki et al, 2004 and chemical changes, such as pH or total volatile basic nitrogen (TVB-N). The concentration of ATP and its degradation products (inosine-5'-monophosphate (IMP), inosine (Ino), and hipoxantine (Hx)) has been widely used in fish freshness control (Karube, Matsuoka, Suzuki, Watanabe, & Toyama, 1984;Surette, Gill, & Leblanc, 1988;Barat et al, 2008;Fernández-Segovia, Escriche, & Serra, 2008).…”

Section: Introductionmentioning

confidence: 99%

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Nondestructive assessment of freshness in packaged sliced chicken breasts using SW-NIR spectroscopy

Grau

Sanchez

Girón

et al. 2011

Food Research International

101

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A technique was developed to predict the freshness of packaged sliced chicken breast employing a nondestructive visible and short-wavelength near infrared (SW-NIR) spectroscopy method. Spectra were recorded at 0, 7 and 14 days using a camera, spectral filter (400-1000 nm) and a halogen flood lighting system which were developed and calibrated for the purpose. Physicochemical, biochemical and microbiological properties such as moisture (x w ), water activity (a w ), pH, total volatile basic nitrogen (TVB-N), ATP breakdown compounds (K 1 values) and mesophilic bacteria (cfu g -1 ) were determined to predict freshness degradation. The spectra obtained were related to the storage time of the samples. The best wavelengths for modeling freshness were 413, 426, 449, 460, 473, 480, 499, 638, 942, 946, 967, 970 and 982 nm. A linear correlation was found between the visible and SW-NIR spectroscopy and parameters such as microbiological counts, K 1 and T-VBN indexes.

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Section: Introductionmentioning

confidence: 99%

“…Microbial methods estimating bacterial spoilage (Dalgaard, 1995) and chemical methods encounter problems in measuring early postmortem deterioration, so that rapid and simple methods for meat freshness estimation are required (In-Seon, Yong-Jin, & Namsoo, 2000;Kaneki et al, 2004;Zhang, Jin, Dong-hui, & Yubin, 2008).…”

Section: Introductionmentioning

confidence: 99%

Nondestructive assessment of freshness in packaged sliced chicken breasts using SW-NIR spectroscopy

Grau

Sanchez

Girón

et al. 2011

Food Research International

101

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“…We have compared the method reported in this work with methods previously reported to assess meat freshness, by other workers, such as fluorescence method (Butov, 1967), use of potentiometric sensor (Kaneki et al, 2004), measurement of mixture of extractable volatile compounds of the gills in fish (Raatikainen et al, 2001), isolation or identification of some particular groups of spoilage organisms (Nychas et al, 1988;Yano et al, 2001) and the more recent, metal oxide sensor microarray (Musatov et al, 2010).…”

Section: Resultsmentioning

confidence: 99%

Freshness assessment of stored meat by specific activity of glutathione transferase

Adewale¹

2010

Emir. J. Food Agric

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Abstract:We described a procedure for the determination of freshness of frozen meat or fish samples during storage periods. Correlations between decline in specific activities of glutathione transferase (GST) in fresh or frozen tissues of cow, chicken and fish with storage time at ambient temperature were examined. When fresh tissue is kept at ambient temperature, or if stored frozen and the sample is defrosted, leading to short or prolonged stay at ambient temperatures (20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30) o C), specific activity (у) of GST in the tissue begins to decline gradually with time (χ). We report that the relationship between the two parameters is of the form у = -aχ 2 -bχ + c; where a, b and c are constants and are dependent on the organ or tissue being examined. This relationship as exemplified by the quadratic equation is valid for all positive values of χ and у or when either is equal to zero, and permits the extrapolation of one parameter (χ, time of storage), if the other one (у, specific activity) is known. The results obtained also permit us to suggest that measurement of residual specific activity of GST in frozen meat or fish samples could provide information about storage history and, by extension, the freshness of the items.Key words: frozen meat, fish, freshness, glutathione transferase, specific activity. ‫ﻟﺠﻮدة‬ ‫اﻟﺘﻘﻴﻴﻢ‬

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“…Kaneki et al [74] introduced an electronic tongue with potentiometric solidstate electrodes for pork freshness evaluation. Pt, CuS, and Ag2S electrodes were selected as solid-state electrodes to detect the organic compounds such as putrescine and dimethyl sulfide which were produced during the initial stage of putrefaction in meat.…”

Section: Food Evaluation and Discriminationmentioning

confidence: 99%