Non-destructive evaluation of pork freshness using a portable electronic nose (E-nose) based on a colorimetric sensor array-Reference-Cited by-同舟云学术

Non-destructive evaluation of pork freshness using a portable electronic nose (E-nose) based on a colorimetric sensor array

Published:2014 Issue:16 Volume:6 Page:6271-6277
ISSN:1759-9660
Container-title:Anal. Methods
language:en
Short-container-title:Anal. Methods

Author:

Li Huanhuan¹²³,Chen Quansheng¹²³,Zhao Jiewen¹²³,Ouyang Qin¹²³

Affiliation:

1. School of Food and Biological Engineering

2. Jiangsu University

3. Zhenjiang 212013, P. R. China

Abstract

This paper investigated the feasibility of rapid non-destructive evaluation of pork freshness using a portable electronic nose (E-nose) based on a colorimetric sensor array.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Engineering,General Chemical Engineering,Analytical Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2014/AY/C4AY00014E

Reference21 articles.

1. Antimicrobial activities of spice extracts against pathogenic and spoilage bacteria in modified atmosphere packaged fresh pork and vacuum packaged ham slices stored at 4°C

2. Evaluation of Natural Antimicrobials on Typical Meat Spoilage Bacteria In Vitro and in Vacuum-Packed Pork Meat

3. Biogenic amines: quality index of freshness in red and white meat

4. Application of linear/non-linear classification algorithms in discrimination of pork storage time using Fourier transform near infrared (FT-NIR) spectroscopy

5. Electronic Nose Based on Metal Oxide Semiconductor Sensors as an Alternative Technique for the Spoilage Classification of Red Meat

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