Warmed-over flavour analysis in low temperature-long time processed meat by an "electronic nose"
- Autores
- Grigioni, Gabriela Maria; Margaría, Carlos A.; Pensel, Norma Ana; Sanchez, Guillermo; Vaudagna, Sergio Ramon
- Año de publicación
- 2000
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The ability of an electronic nose, comprising 32 conducting polymer sensors, to identify and classify warmed-over flavour (WOF) aroma in bovine semitendinosus muscle, processed by vacuum cook-in-bag/tray technology (VCT) and storage under refrigerated conditions, was evaluated. The VCT process employed low temperature?long time (50°C?390 min) thermal treatments. Multivariate analysis showed that VCT processed beef aroma profiles were sorted into two groups, one included samples stored for up to 20 days and the other included samples with 34 to 45 days of storage. WOF odour standard samples were recognised to have similar aroma as samples of the second group. Lipid oxidation results, measured by thiobarbituric acid reactive substances, showed an increment in oxidation level for samples stored for 34 days or more (P<0.05). This study shows that electronic nose technology can be applied to WOF odour identification and classification in VCT beef meat, complementing chemical and sensory techniques used in this field.
Fil: Grigioni, Gabriela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Margaría, Carlos A.. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Pensel, Norma Ana. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Sanchez, Guillermo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Vaudagna, Sergio Ramon. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria; Argentina - Materia
-
AROMA
COOK-IN-BAG/TRAY TECHNOLOGY
ELECTRONIC NOSE
MEAT
TBARS
WARMED OVER FLAVOUR (WOF) ODOUR - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/137219
Ver los metadatos del registro completo
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Warmed-over flavour analysis in low temperature-long time processed meat by an "electronic nose"Grigioni, Gabriela MariaMargaría, Carlos A.Pensel, Norma AnaSanchez, GuillermoVaudagna, Sergio RamonAROMACOOK-IN-BAG/TRAY TECHNOLOGYELECTRONIC NOSEMEATTBARSWARMED OVER FLAVOUR (WOF) ODOURhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The ability of an electronic nose, comprising 32 conducting polymer sensors, to identify and classify warmed-over flavour (WOF) aroma in bovine semitendinosus muscle, processed by vacuum cook-in-bag/tray technology (VCT) and storage under refrigerated conditions, was evaluated. The VCT process employed low temperature?long time (50°C?390 min) thermal treatments. Multivariate analysis showed that VCT processed beef aroma profiles were sorted into two groups, one included samples stored for up to 20 days and the other included samples with 34 to 45 days of storage. WOF odour standard samples were recognised to have similar aroma as samples of the second group. Lipid oxidation results, measured by thiobarbituric acid reactive substances, showed an increment in oxidation level for samples stored for 34 days or more (P<0.05). This study shows that electronic nose technology can be applied to WOF odour identification and classification in VCT beef meat, complementing chemical and sensory techniques used in this field.Fil: Grigioni, Gabriela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Margaría, Carlos A.. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Pensel, Norma Ana. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Sanchez, Guillermo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Vaudagna, Sergio Ramon. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria; ArgentinaElsevier2000-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/137219Grigioni, Gabriela Maria; Margaría, Carlos A.; Pensel, Norma Ana; Sanchez, Guillermo; Vaudagna, Sergio Ramon; Warmed-over flavour analysis in low temperature-long time processed meat by an "electronic nose"; Elsevier; Meat Science; 56; 3; 11-2000; 221-2280309-1740CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0309174000000450info:eu-repo/semantics/altIdentifier/doi/10.1016/S0309-1740(00)00045-0info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:34:45Zoai:ri.conicet.gov.ar:11336/137219instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:34:45.921CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Warmed-over flavour analysis in low temperature-long time processed meat by an "electronic nose" |
title |
Warmed-over flavour analysis in low temperature-long time processed meat by an "electronic nose" |
spellingShingle |
Warmed-over flavour analysis in low temperature-long time processed meat by an "electronic nose" Grigioni, Gabriela Maria AROMA COOK-IN-BAG/TRAY TECHNOLOGY ELECTRONIC NOSE MEAT TBARS WARMED OVER FLAVOUR (WOF) ODOUR |
title_short |
Warmed-over flavour analysis in low temperature-long time processed meat by an "electronic nose" |
title_full |
Warmed-over flavour analysis in low temperature-long time processed meat by an "electronic nose" |
title_fullStr |
Warmed-over flavour analysis in low temperature-long time processed meat by an "electronic nose" |
title_full_unstemmed |
Warmed-over flavour analysis in low temperature-long time processed meat by an "electronic nose" |
title_sort |
Warmed-over flavour analysis in low temperature-long time processed meat by an "electronic nose" |
dc.creator.none.fl_str_mv |
Grigioni, Gabriela Maria Margaría, Carlos A. Pensel, Norma Ana Sanchez, Guillermo Vaudagna, Sergio Ramon |
author |
Grigioni, Gabriela Maria |
author_facet |
Grigioni, Gabriela Maria Margaría, Carlos A. Pensel, Norma Ana Sanchez, Guillermo Vaudagna, Sergio Ramon |
author_role |
author |
author2 |
Margaría, Carlos A. Pensel, Norma Ana Sanchez, Guillermo Vaudagna, Sergio Ramon |
author2_role |
author author author author |
dc.subject.none.fl_str_mv |
AROMA COOK-IN-BAG/TRAY TECHNOLOGY ELECTRONIC NOSE MEAT TBARS WARMED OVER FLAVOUR (WOF) ODOUR |
topic |
AROMA COOK-IN-BAG/TRAY TECHNOLOGY ELECTRONIC NOSE MEAT TBARS WARMED OVER FLAVOUR (WOF) ODOUR |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
The ability of an electronic nose, comprising 32 conducting polymer sensors, to identify and classify warmed-over flavour (WOF) aroma in bovine semitendinosus muscle, processed by vacuum cook-in-bag/tray technology (VCT) and storage under refrigerated conditions, was evaluated. The VCT process employed low temperature?long time (50°C?390 min) thermal treatments. Multivariate analysis showed that VCT processed beef aroma profiles were sorted into two groups, one included samples stored for up to 20 days and the other included samples with 34 to 45 days of storage. WOF odour standard samples were recognised to have similar aroma as samples of the second group. Lipid oxidation results, measured by thiobarbituric acid reactive substances, showed an increment in oxidation level for samples stored for 34 days or more (P<0.05). This study shows that electronic nose technology can be applied to WOF odour identification and classification in VCT beef meat, complementing chemical and sensory techniques used in this field. Fil: Grigioni, Gabriela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria; Argentina Fil: Margaría, Carlos A.. Instituto Nacional de Tecnología Agropecuaria; Argentina Fil: Pensel, Norma Ana. Instituto Nacional de Tecnología Agropecuaria; Argentina Fil: Sanchez, Guillermo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria; Argentina Fil: Vaudagna, Sergio Ramon. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria; Argentina |
description |
The ability of an electronic nose, comprising 32 conducting polymer sensors, to identify and classify warmed-over flavour (WOF) aroma in bovine semitendinosus muscle, processed by vacuum cook-in-bag/tray technology (VCT) and storage under refrigerated conditions, was evaluated. The VCT process employed low temperature?long time (50°C?390 min) thermal treatments. Multivariate analysis showed that VCT processed beef aroma profiles were sorted into two groups, one included samples stored for up to 20 days and the other included samples with 34 to 45 days of storage. WOF odour standard samples were recognised to have similar aroma as samples of the second group. Lipid oxidation results, measured by thiobarbituric acid reactive substances, showed an increment in oxidation level for samples stored for 34 days or more (P<0.05). This study shows that electronic nose technology can be applied to WOF odour identification and classification in VCT beef meat, complementing chemical and sensory techniques used in this field. |
publishDate |
2000 |
dc.date.none.fl_str_mv |
2000-11 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/137219 Grigioni, Gabriela Maria; Margaría, Carlos A.; Pensel, Norma Ana; Sanchez, Guillermo; Vaudagna, Sergio Ramon; Warmed-over flavour analysis in low temperature-long time processed meat by an "electronic nose"; Elsevier; Meat Science; 56; 3; 11-2000; 221-228 0309-1740 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/137219 |
identifier_str_mv |
Grigioni, Gabriela Maria; Margaría, Carlos A.; Pensel, Norma Ana; Sanchez, Guillermo; Vaudagna, Sergio Ramon; Warmed-over flavour analysis in low temperature-long time processed meat by an "electronic nose"; Elsevier; Meat Science; 56; 3; 11-2000; 221-228 0309-1740 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0309174000000450 info:eu-repo/semantics/altIdentifier/doi/10.1016/S0309-1740(00)00045-0 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
_version_ |
1844613077744484352 |
score |
13.070432 |