Discrimination of spoiled beef and salmon stored under different atmospheres by an optoelectronic nose. Comparison with GC-MS measurements

Future Foods

Thierry Livache¹  Sami Slimani¹  Yann Demarigny²  Stéphane Chaillou³  Thomas Cattenoz⁴  Anne-Claire Peron⁴  Pauline Claus⁴  Daniel Picque⁴  Gwendoline Coeuret⁴  Sophie Landaud⁴ 

[1] Aryballe, 38000 Grenoble, France;ISARA Lyon, BioDyMIA, Agropole, F-69364 Lyon, France;Univ Paris Saclay, Micalis Institute, INRAE, AgroParisTech, F-78350 Jouy-en-Josas, France;Univ Paris Saclay, UMR SayFood, INRAE, AgroParisTech, F-78850 Thiverval Grignon, France;

关键词: Electronic nose;    GC-MS;    Beef spoilage;    Salmon spoilage;    Storage condition;   

DOI  :  

来源: DOAJ

【 摘 要 】

The aim of this study was to evaluate the capacity of an electronic nose, the NeOse Pro, to assess the alteration of two food matrixes of animal origin, beef and salmon. For each matrix, two types of samples were analyzed, natural samples and simplified “diluted” samples based on meat juice and agar. Samples were inoculated with specific spoilage organisms and stored for 6 days at 8°C under different conditions: air, modified atmosphere packaging, and vacuum packaging. A non-inoculated control sample was stored at -80°C under vacuum packaging. Results of the NeOse Pro were compared with gas chromatography coupled to mass spectrophotometry analysis. For this purpose, heatmaps, principal component analysis and discriminant analysis were used. GC-MS results show that the major detected volatile organic compounds for beef stored under air are dimethyl disulfide and ethyl acetate. For salmon stored under air, it was mainly dimethyl disulfide, methyl thioacetate, acetoin and ethyl acetate that were produced. For beef and salmon NeOse Pro and GC-MS results are consistent; samples stored under air are separated from other samples.

【 授权许可】

Unknown