Articles producció científica> Enginyeria Electrònica, Elèctrica i Automàtica

Instrumental assessment of red meat origins and their storage time using electronic sensing systems

  • Datos identificativos

    Identificador: imarina:9282556
    Autores:
    Haddi, ZEl Barbri, NTahri, KBougrini, MEl Bari, NLlobet, EBouchikhi, B
    Resumen:
    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.
  • Otros:

    Autor según el artículo: Haddi, Z; El Barbri, N; Tahri, K; Bougrini, M; El Bari, N; Llobet, E; Bouchikhi, B
    Departamento: Enginyeria Electrònica, Elèctrica i Automàtica
    Autor/es de la URV: Llobet Valero, Eduard
    Palabras clave: 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
    Resumen: 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.
    Áreas temáticas: 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
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    Direcció de correo del autor: eduard.llobet@urv.cat
    Identificador del autor: 0000-0001-6164-4342
    Fecha de alta del registro: 2024-10-12
    Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
    Enlace a la fuente original: https://pubs.rsc.org/en/content/articlelanding/2015/ay/c5ay00572h
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referencia al articulo segun fuente origial: Analytical Methods. 7 (12): 5193-5203
    Referencia 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 del artículo: 10.1039/c5ay00572h
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2015
    Tipo de publicación: Journal Publications
  • Palabras clave:

    Analytical Chemistry,Chemical Engineering (Miscellaneous),Chemistry, Analytical,Engineering (Miscellaneous),Food Science & Technology,Spectroscopy
    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
    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
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