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Rapid evaluation of fresh chicken meat quality by electronic nose

Author

Listed:
  • Edita RAUDIENÉ

    (Institute of Metrology and)

  • Darius GAILIUS

    (Institute of Metrology and)

  • Rimanté VINAUSKIENÉ

    (Department of Food Science and Technology; Kaunas University of Technology, Kaunas, Lithuania)

  • Viktorija EISINAITÉ

    (Department of Food Science and Technology; Kaunas University of Technology, Kaunas, Lithuania)

  • Gintautas BALČINAS

    (Institute of Metrology and)

  • Justina DOBILIENÉ

    (Institute of Metrology and)

  • Laura TAMKUTÉ

    (Department of Food Science and Technology; Kaunas University of Technology, Kaunas, Lithuania)

Abstract

A prototype of electronic nose (e-nose) with the gas sensor system for evaluation of fresh chicken meat freshness was developed. In this paper a rapid, simple and not expensive system for fresh chicken meat spoilage detection was investigated that provides objective and reliable results. Quality changes in fresh chicken meat during storage were monitored by the metal oxide sensor (MOS) system and compared with the results of traditional chemical measurements. Gas sensor selection was tested for evaluation of volatile fatty acids (VFA) mainly representing meat spoilage.The study demonstrated that a correlation coefficient (R2 = 0.89) between e-nose signals and traditional chemical method was high. These results prove that the developed e-nose prototype has a potential for assessing fresh chicken meat freshness and allows discriminating meat into fresh, unsafe and spoiled.

Suggested Citation

  • Edita RAUDIENÉ & Darius GAILIUS & Rimanté VINAUSKIENÉ & Viktorija EISINAITÉ & Gintautas BALČINAS & Justina DOBILIENÉ & Laura TAMKUTÉ, 2018. "Rapid evaluation of fresh chicken meat quality by electronic nose," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 36(5), pages 420-426.
    • Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:5:id:419-2017-cjfs
    DOI: 10.17221/419/2017-CJFS
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    References listed on IDEAS

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    1. Anna ŠIMONIOVÁ & Bo-Anne ROHLÍK & Tereza ŠKORPILOVÁ & Michaela PETROVÁ & Petr PIPEK, 2013. "Differentiation between fresh and thawed chicken meats," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(2), pages 108-115.
    2. Jana Tománková & Gabriela Bořilová & Iva Steinhauserová & Leo Gallas, 2012. "Volatile organic compounds as biomarkers of the freshness of poultry meat packaged in a modified atmosphere," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 30(5), pages 395-403.
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