Monitoring of physical-chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue
This work describes the correlation found along 10 days between potentiometric measurements obtained by using an electronic tongue and the variation in certain physicochemical, microbial and biochemical parameters measured on a whole piece of pork loin stored under refrigeration. The electronic tong...
| Autores: | , , , , , , , , |
|---|---|
| Formato: | artículo |
| Fecha de publicación: | 2011 |
| País: | España |
| Recursos: | Universitat Politècnica de València (UPV) |
| Repositorio: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| Idioma: | español |
| OAI Identifier: | oai:riunet.upv.es:10251/39700 |
| Acesso em linha: | https://riunet.upv.es/handle/10251/39700 |
| Access Level: | acceso abierto |
| Palavra-chave: | Meat freshness Electronic tongue Food control Potentiometric electrodes Fuzzy Artmap Artificial Neural Network Degradation products Microbial count PLS analysis Multilayer neural networks Multivariant analysis Potentiometric sensors Redox reactions Oxidation reduction potential Bacterial count QUIMICA INORGANICA TECNOLOGIA DE ALIMENTOS TECNOLOGIA ELECTRONICA |
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| dc.title.none.fl_str_mv |
Monitoring of physical-chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue |
| title |
Monitoring of physical-chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue |
| spellingShingle |
Monitoring of physical-chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue Gil Sánchez, Luís|||0000-0003-3453-5559 Meat freshness Electronic tongue Food control Potentiometric electrodes Fuzzy Artmap Artificial Neural Network Degradation products Microbial count PLS analysis Multilayer neural networks Multivariant analysis Potentiometric sensors Redox reactions Oxidation reduction potential Bacterial count QUIMICA INORGANICA TECNOLOGIA DE ALIMENTOS TECNOLOGIA ELECTRONICA |
| title_short |
Monitoring of physical-chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue |
| title_full |
Monitoring of physical-chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue |
| title_fullStr |
Monitoring of physical-chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue |
| title_full_unstemmed |
Monitoring of physical-chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue |
| title_sort |
Monitoring of physical-chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue |
| dc.creator.none.fl_str_mv |
Gil Sánchez, Luís|||0000-0003-3453-5559 Barat Baviera, José Manuel|||0000-0001-8487-7114 Martínez-Máñez, Ramón|||0000-0001-5873-9674 Garcia-Breijo, Eduardo|||0000-0002-9745-8485 Toldrá Vilardell, Fidel Baigts Allende, Diana Karina Soto Camino, Juan Aristoy Albert, Mª Concepcion Llobet Valero, Eduard |
| author |
Gil Sánchez, Luís|||0000-0003-3453-5559 |
| author_facet |
Gil Sánchez, Luís|||0000-0003-3453-5559 Barat Baviera, José Manuel|||0000-0001-8487-7114 Martínez-Máñez, Ramón|||0000-0001-5873-9674 Garcia-Breijo, Eduardo|||0000-0002-9745-8485 Toldrá Vilardell, Fidel Baigts Allende, Diana Karina Soto Camino, Juan Aristoy Albert, Mª Concepcion Llobet Valero, Eduard |
| author_role |
author |
| author2 |
Barat Baviera, José Manuel|||0000-0001-8487-7114 Martínez-Máñez, Ramón|||0000-0001-5873-9674 Garcia-Breijo, Eduardo|||0000-0002-9745-8485 Toldrá Vilardell, Fidel Baigts Allende, Diana Karina Soto Camino, Juan Aristoy Albert, Mª Concepcion Llobet Valero, Eduard |
| author2_role |
author author author author author author author author |
| dc.contributor.none.fl_str_mv |
Departamento de Tecnología de Alimentos Departamento de Ingeniería Electrónica Escuela Técnica Superior de Ingeniería Aeroespacial y Diseño Industrial Departamento de Química Instituto Universitario de Ingeniería de Alimentos (FoodUPV) Escuela Técnica Superior de Ingeniería Industrial Instituto Interuniversitario de Investigación de Reconocimiento Molecular y Desarrollo Tecnológico Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural Grupo de Investigación e Innovación Alimentaria Ministerio de Educación y Ciencia Consejo Superior de Investigaciones Científicas Repositorio Institucional de la Universitat Politècnica de València Riunet |
| dc.subject.none.fl_str_mv |
Meat freshness Electronic tongue Food control Potentiometric electrodes Fuzzy Artmap Artificial Neural Network Degradation products Microbial count PLS analysis Multilayer neural networks Multivariant analysis Potentiometric sensors Redox reactions Oxidation reduction potential Bacterial count QUIMICA INORGANICA TECNOLOGIA DE ALIMENTOS TECNOLOGIA ELECTRONICA |
| topic |
Meat freshness Electronic tongue Food control Potentiometric electrodes Fuzzy Artmap Artificial Neural Network Degradation products Microbial count PLS analysis Multilayer neural networks Multivariant analysis Potentiometric sensors Redox reactions Oxidation reduction potential Bacterial count QUIMICA INORGANICA TECNOLOGIA DE ALIMENTOS TECNOLOGIA ELECTRONICA |
| description |
This work describes the correlation found along 10 days between potentiometric measurements obtained by using an electronic tongue and the variation in certain physicochemical, microbial and biochemical parameters measured on a whole piece of pork loin stored under refrigeration. The electronic tongue consists of a set of six electrodes made of Au, Ag, Cu, Pb, Zn and C, and a reference electrode. Through the use of various multivariate analysis techniques, such as: PCA and two types of artificial neural networks (i.e. multilayer perceptron (MLP) and fuzzy ARTMAP) it was found that it is possible to determine the time elapsed in relation to the degradation of the loin by using simple potentiometric measurements. Additionally, in the same pork sample used to measure redox potentials with the electronic tongue, the following parameters were also determined; pH, microbial count, concentrations of inosine 5'-monophosphate (IMP), inosine (Ino) and hypoxanthine (Hx). Through the use of PLS analysis, it was found a rather good correlation between pH and the potentiometric data. Also a remarkable correlation was observed between the measures carried out with the electronic tongue and the so-called K-index that simultaneously measures the variation in the adenosine triphosphate (ATP) degradation products. These results suggest that this simple, or a similar electronic tongue, could be useful for the undemanding qualitative or semi-quantitative evaluation of freshness in meat samples in a wide range of situations. © 2010 Elsevier Ltd. All rights reserved. |
| publishDate |
2011 |
| dc.date.none.fl_str_mv |
2011 2011-06-01 |
| dc.type.none.fl_str_mv |
journal article http://purl.org/coar/resource_type/c_6501 VoR http://purl.org/coar/version/c_970fb48d4fbd8a85 |
| dc.type.openaire.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| dc.identifier.none.fl_str_mv |
https://riunet.upv.es/handle/10251/39700 |
| url |
https://riunet.upv.es/handle/10251/39700 |
| dc.language.none.fl_str_mv |
Español spa |
| language_invalid_str_mv |
Español |
| language |
spa |
| dc.relation.none.fl_str_mv |
Ministerio de Educación y Ciencia https://doi.org/10.13039/501100008743 CTQ2006-15456-C04-01 DESARROLLO DE NUEVOS PROTOCOLOS DE RECONOCIMIENTO CROMO-FLUOROGENICO MEDIANTE EL DISEÑO DE MATERIALES SENSORES AVANZADOS. Ministerio de Educación y Ciencia https://doi.org/10.13039/501100008743 AGL2007-65379-C02-01 DESARROLLO DE METODOS RAPIDOS DE CONTROL DE LA CALIDAD Y SEGURIDAD DEL PROCESO DE FABRICACION DEL JAMON CURADO |
| dc.rights.none.fl_str_mv |
open access http://purl.org/coar/access_right/c_abf2 Reserva de todos los derechos http://rightsstatements.org/vocab/InC/1.0/ |
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info:eu-repo/semantics/openAccess |
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open access http://purl.org/coar/access_right/c_abf2 Reserva de todos los derechos http://rightsstatements.org/vocab/InC/1.0/ |
| eu_rights_str_mv |
openAccess |
| dc.format.none.fl_str_mv |
application/pdf application/pdf |
| dc.publisher.none.fl_str_mv |
Elsevier |
| publisher.none.fl_str_mv |
Elsevier |
| dc.source.none.fl_str_mv |
reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia instname:Universitat Politècnica de València (UPV) |
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Universitat Politècnica de València (UPV) |
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RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
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RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
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1869425679219556352 |
| spelling |
Monitoring of physical-chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongueGil Sánchez, Luís|||0000-0003-3453-5559Barat Baviera, José Manuel|||0000-0001-8487-7114Martínez-Máñez, Ramón|||0000-0001-5873-9674Garcia-Breijo, Eduardo|||0000-0002-9745-8485Toldrá Vilardell, FidelBaigts Allende, Diana KarinaSoto Camino, JuanAristoy Albert, Mª ConcepcionLlobet Valero, EduardMeat freshnessElectronic tongueFood controlPotentiometric electrodesFuzzy ArtmapArtificial Neural NetworkDegradation productsMicrobial countPLS analysisMultilayer neural networksMultivariant analysisPotentiometric sensorsRedox reactionsOxidation reduction potentialBacterial countQUIMICA INORGANICATECNOLOGIA DE ALIMENTOSTECNOLOGIA ELECTRONICAThis work describes the correlation found along 10 days between potentiometric measurements obtained by using an electronic tongue and the variation in certain physicochemical, microbial and biochemical parameters measured on a whole piece of pork loin stored under refrigeration. The electronic tongue consists of a set of six electrodes made of Au, Ag, Cu, Pb, Zn and C, and a reference electrode. Through the use of various multivariate analysis techniques, such as: PCA and two types of artificial neural networks (i.e. multilayer perceptron (MLP) and fuzzy ARTMAP) it was found that it is possible to determine the time elapsed in relation to the degradation of the loin by using simple potentiometric measurements. Additionally, in the same pork sample used to measure redox potentials with the electronic tongue, the following parameters were also determined; pH, microbial count, concentrations of inosine 5'-monophosphate (IMP), inosine (Ino) and hypoxanthine (Hx). Through the use of PLS analysis, it was found a rather good correlation between pH and the potentiometric data. Also a remarkable correlation was observed between the measures carried out with the electronic tongue and the so-called K-index that simultaneously measures the variation in the adenosine triphosphate (ATP) degradation products. These results suggest that this simple, or a similar electronic tongue, could be useful for the undemanding qualitative or semi-quantitative evaluation of freshness in meat samples in a wide range of situations. © 2010 Elsevier Ltd. All rights reserved.We would like to thanks the Spanish Government for support (Project CTQ2006-15456-C04-01/BQU and AGL2007-65379-C02-01 and 02/ALI). This work has been partially carried out under Associated Unit framework between IIAD (UPV) and IATA (CSIC).ElsevierDepartamento de Tecnología de AlimentosDepartamento de Ingeniería ElectrónicaEscuela Técnica Superior de Ingeniería Aeroespacial y Diseño IndustrialDepartamento de QuímicaInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería IndustrialInstituto Interuniversitario de Investigación de Reconocimiento Molecular y Desarrollo TecnológicoEscuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalGrupo de Investigación e Innovación AlimentariaMinisterio de Educación y CienciaConsejo Superior de Investigaciones CientíficasRepositorio Institucional de la Universitat Politècnica de València Riunet20112011-06-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfapplication/pdfhttps://riunet.upv.es/handle/10251/39700reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)EspañolspaMinisterio de Educación y Ciencia https://doi.org/10.13039/501100008743 CTQ2006-15456-C04-01 DESARROLLO DE NUEVOS PROTOCOLOS DE RECONOCIMIENTO CROMO-FLUOROGENICO MEDIANTE EL DISEÑO DE MATERIALES SENSORES AVANZADOS.Ministerio de Educación y Ciencia https://doi.org/10.13039/501100008743 AGL2007-65379-C02-01 DESARROLLO DE METODOS RAPIDOS DE CONTROL DE LA CALIDAD Y SEGURIDAD DEL PROCESO DE FABRICACION DEL JAMON CURADOopen accesshttp://purl.org/coar/access_right/c_abf2Reserva de todos los derechoshttp://rightsstatements.org/vocab/InC/1.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/397002026-06-13T07:49:27Z |
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15,301603 |