Changes of the volatile fraction of cooked chicken meat during chill storing: results obtained by the electronic nose in comparison to GC-MS and GC olfactometry

1999 ◽  
Vol 208 (5-6) ◽  
pp. 336-341 ◽  
Author(s):  
Barbara Siegmund ◽  
W. Pfannhauser
Keyword(s):  
Electronic Nose ◽  
Chicken Meat ◽  
Volatile Fraction ◽  
Cooked Chicken Meat

scholarly journals Prediction of the Biogenic Amines Index of Poultry Meat Using an Electronic Nose

Sensors ◽  
2019 ◽  
Vol 19 (7) ◽  
pp. 1580 ◽  
Author(s):  
Wojciech Wojnowski ◽  
Kaja Kalinowska ◽  
Tomasz Majchrzak ◽  
Justyna Płotka-Wasylka ◽  
Jacek Namieśnik
Keyword(s):  
Biogenic Amines ◽  
Electronic Nose ◽  
Electrochemical Sensors ◽  
Headspace Analysis ◽  
Reference Method ◽  
Chicken Meat ◽  
Poultry Meat ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Fraction ◽  
Meat Samples

The biogenic amines index of fresh chicken meat samples during refrigerated storage was predicted based on the headspace analysis using an electronic nose equipped with an array of electrochemical sensors. The reference biogenic amines index values were obtained using dispersive liquid–liquid microextraction–gas chromatography–mass spectrometry. A prototype electronic nose with modular construction and a dedicated sample chamber was used to rapidly analyze the volatile fraction of chicken meat samples, with a single measurement time of five minutes. Back-propagation artificial neural network was used to estimate the biogenic amines index of the samples with a determination coefficient of 0.954 based on ten-fold stratified cross-validation. The results indicate that the determination of the biogenic amines index is a good reference method for studies in which the freshness of meat products is assessed based on headspace analysis and fingerprinting, and that the described electronic device can be used to assess poultry meat freshness based on this value with high accuracy.

scholarly journals Formation of Cholesterol Oxides in Irradiated Raw and Cooked Chicken Meat During Storage

2001 ◽  
Vol 80 (1) ◽  
pp. 105-108 ◽  
Author(s):  
J.I. Lee ◽  
S. Kang ◽  
D.U. Ahn ◽  
M. Lee
Keyword(s):  
Chicken Meat ◽  
Cholesterol Oxides ◽  
Cooked Chicken Meat

scholarly journals Factors affecting cooked chicken meat flavour: a review

2013 ◽  
Vol 69 (3) ◽  
pp. 515-526 ◽  
Author(s):  
D.D. Jayasena ◽  
D.U. Ahn ◽  
K.C. Nam ◽  
C. Jo
Keyword(s):  
Chicken Meat ◽  
Factors Affecting ◽  
Cooked Chicken Meat

Gas chromatographic and mass spectral analyses of cooked chicken meat volatiles

1967 ◽  
Vol 15 (4) ◽  
pp. 713-717 ◽  
Author(s):  
Masahide. Nonaka ◽  
Dale Robert. Black ◽  
Eldon L. Pippen
Keyword(s):  
Chicken Meat ◽  
Spectral Analyses ◽  
Mass Spectral ◽  
Cooked Chicken Meat

Winery grape-residue extract: Effects on quality and sensory attributes of cooked chicken meat

2011 ◽  
Vol 20 (5) ◽  
pp. 1257-1264 ◽  
Author(s):  
Ligianne Din Shirahigue ◽  
Carmen J. Contreras-Castillo ◽  
Miriam Mabel Selani ◽  
Ana Paula Nadai ◽  
Gerson Barreto Mourão ◽  
...  
Keyword(s):  
Sensory Attributes ◽  
Chicken Meat ◽  
Cooked Chicken Meat

scholarly journals Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage

Meat Science ◽  
2011 ◽  
Vol 88 (3) ◽  
pp. 397-403 ◽  
Author(s):  
M.M. Selani ◽  
C.J. Contreras-Castillo ◽  
L.D. Shirahigue ◽  
C.R. Gallo ◽  
M. Plata-Oviedo ◽  
...  
Keyword(s):  
Frozen Storage ◽  
Natural Antioxidants ◽  
Chicken Meat ◽  
Wine Industry ◽  
Cooked Chicken Meat

Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage

2012 ◽  
Vol 135 (3) ◽  
pp. 1383-1390 ◽  
Author(s):  
G.R. Sampaio ◽  
T. Saldanha ◽  
R.A.M. Soares ◽  
E.A.F.S. Torres
Keyword(s):  
Lipid Oxidation ◽  
Chicken Meat ◽  
Natural Antioxidant ◽  
Refrigerated Storage ◽  
Cooked Chicken Meat

Influence of Carcass fat Level on Sensory Eating Properties of Cooked Chicken Meat

1981 ◽  
Vol 14 (3) ◽  
pp. 166-167
Author(s):  
D.A. Froehlich ◽  
E. Larmond ◽  
J.R. Chambers ◽  
A. Fortin
Keyword(s):  
Chicken Meat ◽  
Fat Level ◽  
Cooked Chicken Meat
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