A chromogenic sensor array for boiled marinated turkey freshness monitoring

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• 作者：Yol ; a Salinas ; Jos茅 V. Ros-Lis ; Jos茅-L. Vivancos ; Ram贸n Mart铆nez-M谩帽ez ; Susana Aucejo ; Nuria Herranz ; Inmaculada Lorente ; Emilio Garcia
• 关键词：Chromogenic array ; Boiled marinated turkey ; Freshness monitoring ; Chromogenic sensors
• 刊名：Sensors and Actuators B: Chemical
• 出版年：January, 2014
• 年：2014
• 卷：190
• 期：Complete
• 页码：326-333
• 全文大小：885 K

文摘

A chromogenic array for monitoring boiled marinated turkey meat freshness in a modified packaging atmosphere (30% CO₂, 70% N₂) has been developed. The chromogenic array was combined with commodity tools such as digital camera and Photoshop to extract and analyse the colour changes. The array was composed of 16 sensing materials prepared through the combination of 13 indicators (including pH indicators, nucleophilic sensing dyes, etc.) and three different inorganic supports (i.e., UVM-7, alumina and silica gel). The chromogenic data obtained from the array showed characteristic fingerprints for each sampling day (0, 3, 10, 17, 24, 31, 38 and 45 days post-package). Statistical analysis by HCA of the chromogenic data allowed classifying the samples as 鈥渇resh鈥? 鈥渘ot fresh鈥?and 鈥渘ot edible鈥? Besides, microbiological and sensorial determinations on the packaged samples were also carried out. From these studies a shelf life of 38 days at 4 掳C was determined. Colour differences from the chromogenic array were employed to create PLS models for aerobic mesophilic bacteria count, sensory score and storage time with quite good results.