Prediction of warmed-over flavour development in cooked chicken by colorimetric sensor array

Kim, Su Yeon; Li, Jinglei; Lim, Na Ri; Kang, Bo; Park, Hyun Jin

doi:10.1016/j.foodchem.2016.05.084

Cited by 46 publications

(33 citation statements)

References 38 publications

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“…Polyunsaturated fatty acids are prone to oxidation which produces secondary oxidative compounds, such as hexanal, heptanal, pentanal, and octenal. These volatile aldehydes mostly contribute to the undesirable flavors described as warmed‐over flavor (WOF) develops in refrigerated cooked meat products (Kim, Li, Lim, Kang, & Park, ). Lipid oxidation can also negatively affect other quality parameters such as flavor, color, texture, and even the nutritional value of meat products (Devatkal, Narsaiah, & Borah, ).…”

Section: Introductionmentioning

confidence: 99%

The effect of Perilla (Perilla frutescens) leaf extracts on the quality of surimi fish balls

Zhao

Kong

Zhang

et al. 2019

Food Science & Nutrition

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The effects of Perilla frutescens leaf extract (PLE) on the quality of surimi fish balls were investigated in the present study. Firstly, the extract was prepared by solvent extraction using 95% ethanol. Then, the phenolics in the extract were analyzed by instrumental analysis. The total phenolic content in the PLE was found to be 14.51 mg gallic acid equivalent (GAE)/g dry weight (DW). The amount of caffeic acid, ferulic acid, rosmarinic acid, quercetin, and apigenin, determined by high‐performance liquid chromatography (HPLC), was 4.80, 5.10, 2.95, 6.46, and 3.93 mg/g DW, respectively. Furthermore, the PLE was found to show high free radical scavenging activity toward DPPH and ABTS radicals with IC 50 values of 12.15 and 7.26 μg/ml, respectively. When PLE was fortified into surimi fish balls at 0.03% and stored at 4°C, it was found to slow down lipid and protein oxidation during storage of surimi fish balls as evidenced by the significant reduction in TBARS values and protein carbonyl contents ( p < 0.05). PLE (0.03%) also decreased the formation of total volatile basic nitrogen (TVB‐N) and inhibited the growth of E . coli compared with the control group ( p < 0.05). In addition, the overall acceptability of PLE‐added (0.03%) samples was higher than control samples during the storage process ( p < 0.05) by sensory analysis. Overall, PLE have the potential to be used as a natural food additive to improve the shelf life and sensorial qualities of surimi fish ball.

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Section: Introductionmentioning

confidence: 99%

The effect of Perilla (Perilla frutescens) leaf extracts on the quality of surimi fish balls

Zhao

Kong

Zhang

et al. 2019

Food Science & Nutrition

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“…There are also other possibilities to use e-nose technique for meat type and quality differentiation for meat adulteration detection and for quality control (Sentandreu & Sentandreu, 2014 Kim et al (2016) a MDS -metal oxide semiconductor sensor; MDSFET -metal oxide semiconductor field effect transistor sensor. CP -conducting polymer sensor; QCM -quartz crystal microbalance; TGS -Taguchi gas sensors; SAW -surface acoustic wave; IMCELL -The ion mobility cell; SCCELL -semiconductor cell.…”

Section: Differentiation Between Types Of Meatmentioning

confidence: 99%

“…The simple and rapid method of prediction of WDF in cooked chicken by colorimetric sensor array was a subject of research of Su Yeon Kim et al (2016). Data from colorimetric sensor array was classified using principle component analysis and hierarchical cluster analysis.…”

Section: Specific Purposes: Boar Taint and Wof Evaluationmentioning

confidence: 99%

“…It comes from lipid oxidation induced by iron released from myoglobin and hemoglobin during cooking. The unpleasant odour is described as "metallic", "musty" and "pungent" and the secondary oxidation products responsible for it are hexanal, 2,3-octanediol, pentanal, 2-pentylfurane and 2-octenal (Kim et al, 2016;Tikk et al, 2008) Another process connected to odour development apart from heat treatment of meat is spoilage. During storage the bacterial activity leads to the production of volatile organic compounds of unpleasant odour, most of which are easily identifiable (methanol, ethanol, dimethyl sulfide, methyl thioacetate, toluene, nonane, 2,3-butanediol and others) (Leroy et al, 2009;Casaburi et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

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Applications of electronic noses in meat analysis

et al. 2016

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Electronic noses are devices able to characterize and differentiate the aroma profiles of various food, especially meat and meat products. During recent years e-noses have been widely used in food analysis and proved to provide a fast, simple, non-expensive and non-destructive method of food assessment and quality control. The aim of this study is to summarize the most important features of this analytic tool and to present basic fields and typical areas of e-nose use as well as most commonly used sensor types and patterns for e-nose design. Prospects for the future development of this technique are presented. Methods and research results presented in this manuscript may be a guideline for practical e-nose use.Keywords: electronic nose; sensors; gas chromatography; odour.Practical Application: Review of electronic nose devices usage for measurement of various meat properties.

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“…The basic principle of this technique is to utilize the color change induced by reaction between volatile materials and an array of chemical dyes (Suslick, Rakow, & Sen, 2004). In recent years, CSA has been applied to the analysis of fish freshness (Huang, Xin, & Zhao, 2011), chicken flavor (Kim, Li, Lim, Kang, & Park, 2016), Chinese liquor (Qin et al, 2012), solid state fermentation of acetic acid (Guan, Zhao, Lin, & Zou, 2013), classification of tea (Chen, Liu, Zhao, & Ouyang, 2013), and so forth. Guan, Zhao, Jin, and Lin (2017) employed CSA technology to discriminate the VOCs from rice samples with the free volatilization chamber, and the feasibility for discrimination of fresh and aged rices was proved.…”

Section: Introductionmentioning

confidence: 99%

Discrimination of aged rice using colorimetric sensor array combined with volatile organic compounds

Hao

Song

et al. 2019

J Food Process Engineering

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This article studied the distribution of volatile organic compounds (VOCs) expose to colorimetric sensors array on stored rice. COMSOL Multiphysics software was utilized to simulate the flow field in reaction chambers, where arc baffle with different curvature in different position were employed for optimization. It was observed that the velocity field was the most uniform when the curvature of baffle was 3.3 and the vertical distance from the front end of the baffle to the inlet was 1.5 cm. The research results revealed that color changes of the sensors exposed to the same VOCs in the designed chamber were more uniform than that of free volatilization chamber. Fresh and aged rice samples were 100% correctly identified by principal components analysis when the designed chamber was used, while the recognition percentage was 90% using the free volatilization chamber. Practical applications This work presents a nondestructive method for the discrimination of aged rice. The data and figures presented clearly suggest the optimized chamber can extremely improve the reaction between volatile organic compounds and colorimetric sensor array. When the optimized reaction chamber was performed to detect the fresh and aged rice, all of the samples were discriminated successfully. This research results supports a potential way for fast, nondestructive detection of freshness in rice industry.

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Prediction of warmed-over flavour development in cooked chicken by colorimetric sensor array

Cited by 46 publications

References 38 publications

The effect of Perilla (Perilla frutescens) leaf extracts on the quality of surimi fish balls

The effect of Perilla (Perilla frutescens) leaf extracts on the quality of surimi fish balls

Applications of electronic noses in meat analysis

Discrimination of aged rice using colorimetric sensor array combined with volatile organic compounds

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