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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/137219
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling 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 Técnicas2025-10-22T11:02:46Zoai: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:34982025-10-22 11:02:46.66CONICET 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_ 1846781244360097792
score 12.982451

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