Electronic tongue measurements as a predictor for sensory properties of vacuum-packed minced beef – A preliminary study

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science Pub Date : 2024-11-03 DOI:10.1016/j.meatsci.2024.109705

Matthew D. Wilson , Ian G. Hunt , Samantha M. Sawyer , Chawalit Kocharunchitt , Zeer Li , Roger A. Stanley

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引用次数: 0

Abstract

Changes in meat sensory quality during storage are difficult to assess accurately and objectively. Advanced analytical technologies for sensory assessment could help predict sensory changes. In this study, vacuum-packed (VP) minced beef was incubated at four different temperatures until the end of its quality shelf-life, before conducting instrumental taste analysis with an Insent electronic tongue and analysis of volatile compounds with headspace SPME GC–MS. It was found that storage time and storage temperature variables explained variation in odour, sourness and umami (adjusted R-squared values of 61 %, 58 % and 63 % respectively), with a relationship identified between sourness and umami tastes and the abundance of volatile compounds (2-butanone, methyl butyrate, methyl valerate and ethyl acetate), and trained panel scores of the odour of beef. The results highlighted that instrumental taste measurements could be used as a potential predictor of sensory shelf-life in vacuum packed beef.

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电子舌测量作为真空包装碎牛肉感官特性的预测指标--初步研究。

肉类感官质量在贮藏过程中的变化很难进行准确客观的评估。先进的感官评估分析技术有助于预测感官变化。在这项研究中，先将真空包装（VP）碎牛肉在四种不同温度下贮藏，直至其质量保质期结束，然后用 Insent 电子舌进行仪器味觉分析，并用顶空 SPME GC-MS 分析挥发性化合物。结果发现，贮藏时间和贮藏温度变量可以解释气味、酸味和鲜味的变化（调整后的 R 平方值分别为 61%、58% 和 63%），酸味和鲜味与挥发性化合物（2-丁酮、丁酸甲酯、戊酸甲酯和乙酸乙酯）的丰度以及牛肉气味的培训小组评分之间存在关系。结果表明，仪器味觉测量可用作真空包装牛肉感官保质期的潜在预测指标。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Meat Science 工程技术-食品科技

CiteScore

12.60

自引率

9.90%

发文量

282

审稿时长

60 days

期刊介绍： The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.