Identification of Chicken Freshness by Electronic Nose

doi:10.7506/spkx1002-6630-200902036

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (2 ): 170-173.doi: 10.7506/spkx1002-6630-200902036

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Identification of Chicken Freshness by Electronic Nose

CHAI Chun-xiang，SHI Wan-jun，CAI Yue，CHEN Quan，WANG Yan

(Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science,
Tianjin University of Commerce, Tianjin 300134, China)

Received:2007-12-26 Revised:2008-03-22 Online:2009-01-15 Published:2010-12-29
Contact: CHAI Chun-xiang E-mail:ccxiang@tjcu.edu.cn

Abstract

Abstract:

The electronic nose was used to investigate the change of volatile component of chicken. Electronic nose data was analyzed to evaluate the effect of storage temperature and time of sample on the change of volatile component of chicken. The chicken samples were placed in 5 ℃, 15 ℃ and 25 ℃ container respectively, for 1, 2, 3, 4 and 5 days. The results showed electronic nose data and t0.5 (t was collection time) was linear correlation, the slope was eigenvalue of the sample; The eigenvalue of the sample increased with storage temperature rising, also with storage time extending. Preliminary experiments indicated that the change of chicken volatile component can be detected by using electronic nose under different testing conditions. So the electronic nose can be attempted to assess the chicken freshness.

Key words: electronic nose, chicken, identification

CLC Number:

TP274
TP212

CHAI Chun-xiang，SHI Wan-jun，CAI Yue，CHEN Quan，WANG Yan. Identification of Chicken Freshness by Electronic Nose[J]. FOOD SCIENCE, 2009, 30(2 ): 170-173.

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Identification of Chicken Freshness by Electronic Nose

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