3 research outputs found
Monitoring of chicken meat freshness by means of a colorimetric sensor array
A new optoelectronic nose to monitor chicken meat ageing has been developed. It is based on 16
pigments prepared by the incorporation of different dyes (pH indicators, Lewis acids, hydrogenbonding derivatives, selective probes and natural dyes) into inorganic materials (UVM-7, silica and
alumina). The colour changes of the sensor array were characteristic of chicken ageing in a modi¿ed
packaging atmosphere (30% CO2¿70% N2). The chromogenic array data were processed with
qualitative (PCA) and quantitative (PLS) tools. The PCA statistical analysis showed a high degree of
dispersion, with nine dimensions required to explain 95% of variance. Despite this high dimensionality,
a tridimensional representation of the three principal components was able to differentiate ageing with
2-day intervals. Moreover, the PLS statistical analysis allows the creation of a model to correlate the
chromogenic data with chicken meat ageing. The model offers a PLS prediction model for ageing with
values of 0.9937, 0.0389 and 0.994 for the slope, the intercept and the regression coef¿cient,
respectively, and is in agreement with the perfect ¿t between the predicted and measured values
observed. The results suggest the feasibility of this system to help develop optoelectronic noses that
monitor food freshness.Salinas Soler, Y.; Ros-Lis, JV.; Vivancos, J.; Martínez Mañez, R.; Marcos Martínez, MD.; Aucejo Romero, S.; Herranz, N.... (2012). Monitoring of chicken meat freshness by means of a colorimetric sensor array. Analyst. 137(16):3635-3643. doi:10.1039/C2AN35211GS3635364313716Anang, D. M., Rusul, G., Ling, F. H., & Bhat, R. (2010). Inhibitory effects of lactic acid and lauricidin on spoilage organisms of chicken breast during storage at chilled temperature. International Journal of Food Microbiology, 144(1), 152-159. doi:10.1016/j.ijfoodmicro.2010.09.014HINTON, A., & INGRAM, K. D. (2005). Microbicidal Activity of Tripotassium Phosphate and Fatty Acids toward Spoilage and Pathogenic Bacteria Associated with Poultry. Journal of Food Protection, 68(7), 1462-1466. doi:10.4315/0362-028x-68.7.1462Jeremiah, L. . (2001). Packaging alternatives to deliver fresh meats using short- or long-term distribution. 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The use of essential oils for postharvest decay control. A review
Food safety is one of the major issues related to fresh fruit and vegetables. The preservation of the 'freshness' quality of these products is relevant due to their economical impact. This chapter is a comprehensive review of the use of essential oils from different sources and their constituents on the control of postharvest decay and overall quality preservation of fresh fruit and vegetables. An overview on the most significant postharvest diseases and their impact, as well as on the mainly used synthetic chemicals and their side-effects has been included. Emphasis has been on the sources of essential oils and their constituents studied up to now, and their effects on controlling postharvest diseases, either in vitro or in vivo, and their effect on overall quality and storage life of fresh commodities. Issues regarding their impact on human health and the environment have also been analysed. Copyright (C) 2010 John Wiley & Sons, Ltd