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Poultry meat freshness evaluation using electronic nose technology and ultra-fast gas chromatography
Abstract
To ensure that chicken meat products are safe to consume, it is important to be able to reliably determine its shelf-life. To assess the applicability of ultra-fast gas chromatography and electronic nose technology in evaluation of poultry, an analysis of the headspace of ground chicken meat samples refrigerated over a period of 7 days was performed. Chemometric techniques were used to mine additional information from a multiparametric data set. As a reference, sensory evaluation was also conducted, and several volatile chemical compounds that can potentially be used as poultry meat decomposition indicators were identified. The obtained results suggest the possibility of using both techniques to supplement the established methods of chicken meat quality assessment. Graphical abstract
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- Accepted or Published Version
- DOI:
- Digital Object Identifier (open in new tab) 10.1007/s00706-017-1969-x
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- Category:
- Articles
- Type:
- artykuł w czasopiśmie wyróżnionym w JCR
- Published in:
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MONATSHEFTE FUR CHEMIE
no. 148,
edition 9,
pages 1631 - 1637,
ISSN: 0026-9247 - Language:
- English
- Publication year:
- 2017
- Bibliographic description:
- Wojnowski W., Majchrzak T., Dymerski T., Gębicki J., Namieśnik J.: Poultry meat freshness evaluation using electronic nose technology and ultra-fast gas chromatography // MONATSHEFTE FUR CHEMIE. -Vol. 148, iss. 9 (2017), s.1631-1637
- DOI:
- Digital Object Identifier (open in new tab) 10.1007/s00706-017-1969-x
- Verified by:
- Gdańsk University of Technology
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