Autor segons l'article: Haddi, Z; El Barbri, N; Tahri, K; Bougrini, M; El Bari, N; Llobet, E; Bouchikhi, B
Departament: Enginyeria Electrònica, Elèctrica i Automàtica
Autor/s de la URV: Llobet Valero, Eduard
Paraules clau: Working electrode Support vector machines Support vector machine (svms) Sensory aids Pattern recognition method Pattern recognition Nondestructive examination Non-destructive technique Metals Metal oxide sensors Meats Electronic tongues Electronic sensing Electronic nose systems Electronic nose Electronic assessment Digital storage Cold storage Classification functions
Resum: Objective and rapid electronic sensing systems for distinguishing among meat species and identifying the degree of spoilage have been developed. A metal oxide sensor-based electronic nose system consisting of six sensors is designed and used to analyze the headspace emanating from beef, goat and sheep meats stored at 4 °C. A rapid, non-destructive technique based on the electronic tongue system formed by seven working electrodes is also applied and used to analyse the fingerprint of the electrochemical compounds of the three meat samples. Data analysis is performed by two pattern recognition methods: Principal Component Analysis (PCA) and Support Vector Machines (SVMs). Discrimination and classification function analyses are performed on the response of the electronic nose and electronic tongue systems to each of the three red meats. The obtained results show that the three red meats can be distinguished and the number of days spent in cold storage can be identified. © 2015 The Royal Society of Chemistry.
Àrees temàtiques: Zootecnia / recursos pesqueiros Spectroscopy Química Odontología Nutrição Medicina veterinaria Medicina ii Medicina i Materiais Interdisciplinar Geociências General engineering General chemical engineering Food science & technology Farmacia Ensino Engineering (miscellaneous) Engineering (all) Engenharias iv Engenharias iii Engenharias ii Engenharias i Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Chemistry, analytical Chemical engineering (miscellaneous) Chemical engineering (all) Biotecnología Biodiversidade Astronomia / física Analytical chemistry
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
Adreça de correu electrònic de l'autor: eduard.llobet@urv.cat
Identificador de l'autor: 0000-0001-6164-4342
Data d'alta del registre: 2024-10-12
Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
Enllaç font original: https://pubs.rsc.org/en/content/articlelanding/2015/ay/c5ay00572h
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Analytical Methods. 7 (12): 5193-5203
Referència de l'ítem segons les normes APA: Haddi, Z; El Barbri, N; Tahri, K; Bougrini, M; El Bari, N; Llobet, E; Bouchikhi, B (2015). Instrumental assessment of red meat origins and their storage time using electronic sensing systems. Analytical Methods, 7(12), 5193-5203. DOI: 10.1039/c5ay00572h
DOI de l'article: 10.1039/c5ay00572h
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2015
Tipus de publicació: Journal Publications
Repositori URV