Warmed-over flavour analysis in low temperature–long time processed meat by an “electronic nose”

Autores
Grigioni, Gabriela Maria; Margaria, Carlos Alberto; 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. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Margaria, Carlos Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Pensel, Norma Ana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Sanchez, Guillermo. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fuente
Meat Science 56 (3) : 221-228 (November 2000)
Materia
Meat
Flavour
Smell
Carne
Sabor
Olor
Electronic Nose
Thiobarbituric-acid-reactive sub- stances (TABRS)
Warmed over flavour (WOF) odour
Nariz electrónica
Ácido tiobarbitúrico reactivo sub- posturas (TABRS)
Olor calentado el sabor (WOF)
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/5944
Acceder
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oai_identifier_str oai:localhost:20.500.12123/5944
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network_name_str INTA Digital (INTA)
spelling Warmed-over flavour analysis in low temperature–long time processed meat by an “electronic nose”Grigioni, Gabriela MariaMargaria, Carlos AlbertoPensel, Norma AnaSanchez, GuillermoVaudagna, Sergio RamonMeatFlavourSmellCarneSaborOlorElectronic NoseThiobarbituric-acid-reactive sub- stances (TABRS)Warmed over flavour (WOF) odourNariz electrónicaÁcido tiobarbitúrico reactivo sub- posturas (TABRS)Olor calentado el sabor (WOF)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. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Margaria, Carlos Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Pensel, Norma Ana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Sanchez, Guillermo. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Elsevier2019-09-23T13:09:57Z2019-09-23T13:09:57Z2000-04-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S0309174000000450http://hdl.handle.net/20.500.12123/59440309-1740https://doi.org/10.1016/S0309-1740(00)00045-0Meat Science 56 (3) : 221-228 (November 2000)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:46Zoai:localhost:20.500.12123/5944instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:46.86INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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
Meat
Flavour
Smell
Carne
Sabor
Olor
Electronic Nose
Thiobarbituric-acid-reactive sub- stances (TABRS)
Warmed over flavour (WOF) odour
Nariz electrónica
Ácido tiobarbitúrico reactivo sub- posturas (TABRS)
Olor calentado el sabor (WOF)
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
Margaria, Carlos Alberto
Pensel, Norma Ana
Sanchez, Guillermo
Vaudagna, Sergio Ramon
author Grigioni, Gabriela Maria
author_facet Grigioni, Gabriela Maria
Margaria, Carlos Alberto
Pensel, Norma Ana
Sanchez, Guillermo
Vaudagna, Sergio Ramon
author_role author
author2 Margaria, Carlos Alberto
Pensel, Norma Ana
Sanchez, Guillermo
Vaudagna, Sergio Ramon
author2_role author
author
author
author
dc.subject.none.fl_str_mv Meat
Flavour
Smell
Carne
Sabor
Olor
Electronic Nose
Thiobarbituric-acid-reactive sub- stances (TABRS)
Warmed over flavour (WOF) odour
Nariz electrónica
Ácido tiobarbitúrico reactivo sub- posturas (TABRS)
Olor calentado el sabor (WOF)
topic Meat
Flavour
Smell
Carne
Sabor
Olor
Electronic Nose
Thiobarbituric-acid-reactive sub- stances (TABRS)
Warmed over flavour (WOF) odour
Nariz electrónica
Ácido tiobarbitúrico reactivo sub- posturas (TABRS)
Olor calentado el sabor (WOF)
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. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Margaria, Carlos Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Pensel, Norma Ana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Sanchez, Guillermo. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; 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 2000-04-18
2019-09-23T13:09:57Z
2019-09-23T13:09:57Z
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 https://www.sciencedirect.com/science/article/pii/S0309174000000450
http://hdl.handle.net/20.500.12123/5944
0309-1740
https://doi.org/10.1016/S0309-1740(00)00045-0
url https://www.sciencedirect.com/science/article/pii/S0309174000000450
http://hdl.handle.net/20.500.12123/5944
https://doi.org/10.1016/S0309-1740(00)00045-0
identifier_str_mv 0309-1740
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Meat Science 56 (3) : 221-228 (November 2000)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1844619137935998976
score 12.559606

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