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Determination of the Freshness of Beef Strip Loins (M. longissimus lumborum) Using Electronic Nose

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Abstract

A beef strip loins (Musculus longissimus lumborum) freshness determination method utilizing electronic nose (e-nose) was investigated in this paper. Fresh beef strip loins samples were stored at 4°C continuously for 10 days. Total viable count (TVC) index, total volatile basic nitrogen (TVB-N) index, and e-nose responses to beef strip loins samples were measured every day. TVC and TVB-N index rose with the increase of storage time. Principal component analysis (PCA) only partially discriminated beef samples under different storage days. Stochastic resonance (SR) signal-to-noise ratio (SNR) spectrum discriminated all beef samples successfully. Beef strip loins freshness discrimination model was developed using SR SNR maximums (SNRmax) linear fitting regression. The proposed method forecasted beef freshness with high accuracy. It is holds promise in meat freshness determination applications.

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Acknowledgements

This work is financially supported by National Natural Science Foundation of China (Grant No. 81000645, 31071628), Zhejiang Province Science and Technology Research Project (Grant No. 2011C21051), Zhejiang Province Natural Science Foundation (Grant No. Y1100150, Y1110074), International Science and Technology Cooperation Project of China (No. 2010DFB34220), Higher Education Research Project of Zhejiang Gongshang University (Xgy13080), Student Innovation Projects of Zhejiang Gongshang University (2012–160, 161; 2013–157, 158), and Student Innovation Projects of Zhejiang Province (2012R408041, 2010R408047, 2010R408015).

Compliance with Ethics Requirements

Ye Xiao received research grant from Zhejiang Province Science and Technology Research Project (Grant No. 2011C21051).

Jin Jiaojiao received research grant from Zhejiang Province Science and Technology Research Project (Grant No. 2011C21051).

Hui Guohua declares that this work is financially supported by National Natural Science Foundation of China (Grant No. 81000645), National Spark Technology Project of China (Grant No. 2013GA700187), Higher Education Research Project of Zhejiang Gongshang University (Xgy13080).

Yin Fangyuan received research grant from National Spark Technology Project of China (Grant No. 2013GA700187).

Wang Minmin received research grant from student Innovation Projects of Zhejiang Gongshang University (2013–157, 158).

Huang Jie received research grant from student Innovation Projects of Zhejiang Gongshang University (2013–158, 157).

Ying Xiaoguo received research grant from National Natural Science Foundation of China (Grant No. 31071628) and International Science and Technology Cooperation Project of China (No. 2010DFB34220).

Deng Shanggui received research grant from National Natural Science Foundation of China (Grant No. 31071628) and International Science and Technology Cooperation Project of China (No. 2010DFB34220).

All institutional and national guidelines for the care and use of laboratory animals were followed.

Conflict of Interest

Ye Xiao declares that he has no conflict of interest. Jin Jiaojiao declares that he has no conflict of interest. Hui Guohua declares that he has no conflict of interest. Yin Fangyuan declares that he has no conflict of interest. Wang Minmin declares that he has no conflict of interest. Huang Jie declares that he has no conflict of interest. Ying Xiaoguo declares that he has no conflict of interest. Deng Shanggui declares that he has no conflict of interest.

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Authors and Affiliations

  1. College of Food Science and Biotechnology, Food Safety Key Laboratory of Zhejiang Province, Zhejiang Gongshang University, Hangzhou, 310035, China

    Ye Xiao, Jin Jiaojiao, Hui Guohua, Yin Fangyuan, Wang Minmin & Huang Jie

  2. College of Food and Pharmacy, Zhejiang Ocean University, 316000, Zhejiang, China

    Ying Xiaoguo & Deng Shanggui

Authors
  1. Ye Xiao
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  2. Jin Jiaojiao
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  3. Hui Guohua
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  4. Yin Fangyuan
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  5. Wang Minmin
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  6. Huang Jie
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  7. Ying Xiaoguo
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  8. Deng Shanggui
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Correspondence to Hui Guohua.

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Xiao, Y., Jiaojiao, J., Guohua, H. et al. Determination of the Freshness of Beef Strip Loins (M. longissimus lumborum) Using Electronic Nose. Food Anal. Methods 7, 1612–1618 (2014). https://doi.org/10.1007/s12161-014-9796-8

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  • DOI: https://doi.org/10.1007/s12161-014-9796-8

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