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Evaluation of the Food Sniffer electronic nose for assessing the shelf life of fresh pork meat compared to physicochemical measurements of meat quality

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Abstract

In food technology applications, electronic noses have been used on the on-line control of different processes. In this study, assessment of shelf life of fresh pork meat that had been stored under refrigeration in aerobic conditions using an electronic nose pocket device was tried. The physicochemical, sensory, and microbiological parameters of white female pork tenderloin, stored at 4 °C for 7 days, were related to the response obtained with an electronic nose device (Food Sniffer®) (FS) to validate its possible use as a rapid method of determining the shelf life of meat. The response of the electronic nose device, qualitatively validated, was significantly correlated with some parameters as microbiological counts or sensory parameters; unfortunately, tight quantitative limits between FS response and some analytical results as biogenic amine content could not be related.

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Acknowledgements

This work was funded by the European Union Regional Development Fund through a scholarship at the Universidad de Castilla La Mancha (Spain) awarded to Hector Ramirez.

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Authors and Affiliations

  1. Tecnología de Alimentos, Universidad de Castilla La Mancha, Avda. Camilo José Cela 10, Edificio Marie Curie, 13071, Ciudad Real, Spain

    Almudena Soriano, Sergio Gómez, Juan Ubeda Iranzo & Ana I. Briones

  2. Centro de Estudios Biotecnológicos, Universidad de Matanzas, Matanzas, CP 44740, Cuba

    Héctor L. Ramírez

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  1. Héctor L. Ramírez
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  2. Almudena Soriano
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  3. Sergio Gómez
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  4. Juan Ubeda Iranzo
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Correspondence to Juan Ubeda Iranzo.

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Ramírez, H.L., Soriano, A., Gómez, S. et al. Evaluation of the Food Sniffer electronic nose for assessing the shelf life of fresh pork meat compared to physicochemical measurements of meat quality. Eur Food Res Technol 244, 1047–1055 (2018). https://doi.org/10.1007/s00217-017-3021-0

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  • DOI: https://doi.org/10.1007/s00217-017-3021-0

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