کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7588114 | 1492081 | 2016 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Prediction of warmed-over flavour development in cooked chicken by colorimetric sensor array
ترجمه فارسی عنوان
پیش بینی توسعه طعم گرم شده در مرغ پخته شده توسط آرایه سنسور رنگی
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The aim of this study was to develop a simple and rapid method based on colorimetric sensor array (CSA) for evaluation of warmed-over flavour (WOF) in cooked chicken. All samples were classified according to storage time by CSA coupled with principle component analysis (PCA) or hierarchical cluster analysis (HCA). The CSA data were used to establish prediction models with thiobarbituric acid reactive substances (TBARS), pentanal, hexanal, or heptanal associated with WOF by partial least square regression (PLSR). For the TBARS model, the coefficient of determination (rp2) was 0.9997 in the prediction range of 0.28-0.69Â mg/kg. In each of the models for pentanal, hexanal, and heptanal, all rp2 were higher than 0.960 in the range of 0.58-2.10Â mg/kg, 5.50-11.69Â mg/kg, and 0.09-0.16Â mg/kg, respectively. These results demonstrate that the CSA was able to predict WOF development and to distinguish between each storage time.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 211, 15 November 2016, Pages 440-447
Journal: Food Chemistry - Volume 211, 15 November 2016, Pages 440-447
نویسندگان
Su-Yeon Kim, Jinglei Li, Na-Ri Lim, Bo-Sik Kang, Hyun-Jin Park,