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Rapid evaluation of fresh chicken meat quality by electronic nose

Raudienė Edita, Gailius Darius, Rimanté Vinauskienė, Viktorija Eisinaitė, Gintautas Balčiūnas, Justina Dobilienė, Laura Tamkutė

https://doi.org/10.17221/419/2017-CJFSCitation:Edita R., Darius G., Vinauskienė R., Eisinaitė V., Balčiūnas G., Dobilienė J., Tamkutė L. (2018): Rapid evaluation of fresh chicken meat quality by electronic nose. Czech J. Food Sci., 36: 420-426.
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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.

Keywords:

detection system; meat freshness; MOS sensors

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Impact factor (Web of Science):

2017: 0.868
Q3 – Food Science and Technology
5-Year Impact Factor: 1.107

SCImago Journal Rank (SCOPUS):

2017: 0.355
Q3  – Food Science

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