Monitoring of physical-chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue

Food Chemistry

Volumn 126, Issue 3, 2011, Pages 1261-1268

  Gil, Luis ^a   Barat, José M ^a   Baigts, Diana ^a   Martínez Máñez, Ramón ^a   Soto, Juan ^a   Garcia Breijo, Eduardo ^a   Aristoy, M Concepción ^c   Toldrá, Fidel ^c   Llobet, Eduard ^b  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b UNIVERSITAT ROVIRA I VIRGILI   (Spain)

^c INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Electronic tongue; Food control; Fuzzy Artmap; Meat freshness; Potentiometric electrodes

Indexed keywords

ARTIFICIAL NEURAL NETWORK; BIOCHEMICAL PARAMETERS; DEGRADATION PRODUCTS; ELECTRONIC TONGUE; FOOD CONTROL; FRESH PORK; FUZZY ARTMAP; GOOD CORRELATIONS; INOSINE; MEAT SAMPLES; MICROBIAL COUNT; MONOPHOSPHATES; MULTI LAYER PERCEPTRON; MULTIVARIATE ANALYSIS TECHNIQUES; PLS ANALYSIS; PORK LOIN; POTENTIOMETRIC DATA; POTENTIOMETRIC ELECTRODE; POTENTIOMETRIC ELECTRONIC TONGUE; POTENTIOMETRIC MEASUREMENTS; REDOX POTENTIALS; REFERENCE ELECTRODES; SEMI-QUANTITATIVE;

ADENOSINETRIPHOSPHATE; COLD STORAGE; DEGRADATION; ELECTROCHEMICAL ELECTRODES; FOOD SUPPLY; FUZZY NEURAL NETWORKS; LEAD; MEATS; MULTILAYER NEURAL NETWORKS; MULTIVARIANT ANALYSIS; POTENTIOMETERS (ELECTRIC MEASURING INSTRUMENTS); POTENTIOMETRIC SENSORS; QUALITY CONTROL; REDOX REACTIONS;

ELECTRONIC TONGUES;

ADENOSINE TRIPHOSPHATE; CARBON; COPPER; GOLD; HYPOXANTHINE; INOSINE; INOSINE PHOSPHATE; LEAD; SILVER; ZINC;

ARTICLE; ARTIFICIAL NEURAL NETWORK; BACTERIAL COUNT; ELECTRODE; ELECTRONIC TONGUE; ELECTRONICS; FOOD STORAGE; FREEZING; NONHUMAN; OXIDATION REDUCTION POTENTIAL; PH; PHYSICAL CHEMISTRY; PORK; POTENTIOMETRY;

EID: 78751572961     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.11.054     Document Type: Article

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