Identification of thermal state of meat raw materials by multi-sensory method | Identifikacija termičkog stanja mesne sirovine korišćenjem multi-senzornog metoda
2011
Kuznetsova, T.G., Rosselkhozacademia, Moskow (Russian Federation). GNU the V.M. Gordatov All-Russian Meat Research Institute | Bogdanova, A.V., Rosselkhozacademia, Moskow (Russian Federation). GNU the V.M. Gordatov All-Russian Meat Research Institute | Anisimova, I.G., Rosselkhozacademia, Moskow (Russian Federation). GNU the V.M. Gordatov All-Russian Meat Research Institute | Ivankin, A.N., Rosselkhozacademia, Moskow (Russian Federation). GNU the V.M. Gordatov All-Russian Meat Research Institute
The present paper shows the applicability of electronic nose VOCmeter for the identification of thermal condition of meat raw materials. It was found that during long-term storage of different meat species at minus 18 deg C, the profiles and areas of visual printings of aroma are changing. The paper presents the results of comparative analysis of multi-sensory and biochemical methods of investigations of dynamics in changes of volatile components, forming the aroma of meat raw materials, during storage at -18 deg C. The results have confirmed a possibility of use of the system for determination of re-defrosted raw materials. The advantages of this method are simplicity and quick performance of the analysis.
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