کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5543287 1554061 2017 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Evaluation of lipid oxidation of Chinese-style sausage during processing and storage based on electronic nose
ترجمه فارسی عنوان
ارزیابی اکسیداسیون چربی از سوسیس چینی در طول پردازش و ذخیره سازی بر اساس بینی الکترونیکی
کلمات کلیدی
سوسیس چینی، اکسیداسیون لیپید، بینی الکترونیکی، سنسورها، طبقه بندی، پیش بینی،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی

A portable electronic nose was used for extracting flavour fingerprint map of Chinese-style sausage during processing and storage, in parallel with detection of acid value (AV) and peroxide value (POV) for evaluating lipid oxidation. Sausage samples during processing and storage were divided into three and five quality phases, respectively. After comparison of sensors response to lipid oxidation, optimal sensor array was determined. Several classification and regression models were developed to classify samples into their respective quality phase and predict lipid oxidation using full and optimal sensor array. Results indicated classification accuracy for sausage samples were, respectively, above 95% and 82% during the processing and storage. For support vector machine (SVM) and artificial neural networks (ANN) regression models, good performance in predicting AV and POV were obtained, with the coefficients of determination (R2s) > 0.914 and 0.814 during processing and storage, respectively. Thus, E-nose demonstrated acceptable feasibility in evaluating the degree of lipid oxidation of Chinese-style sausage during processing and storage.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 133, November 2017, Pages 1-9
نویسندگان
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