Determination of pork spoilage by colorimetric gas sensor array based on natural pigments

•A colorimetric gas sensor array was developed containing four natural pigments.•The sum of putrescine and cadaverine (BAI) was used as a measure of meat freshness.•The colour changes of the sensors were correlated with BAI and total viable counts.•The natural pigment sensors were useful for quality...

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Bibliographic Details
Published in:Food chemistry 2014-02, Vol.145, p.549-554
Main Authors: Huang, Xiao-wei, Zou, Xiao-bo, Shi, Ji-yong, Guo, Yanin, Zhao, Jie-wen, Zhang, Jianchun, Hao, Limin
Format: Article
Language:English
Subjects:
Animals
Biogenic amines
Biological and medical sciences
Cadaverine - analysis
Chromatography, High Pressure Liquid
Color
Colorimetric sensor array
Colorimetry - methods
Food Contamination - analysis
Food toxicology
Jasminum
Least-Squares Analysis
Meat - analysis
Medical sciences
Models, Theoretical
Natural pigment
Odorants - analysis
Oryza sativa
Pork
Principal Component Analysis
Putrescine - analysis
Raphanus sativus
Spinacia oleracea
Spoilage
Swine
Total viable counts of bacteria
Toxicology
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Summary:•A colorimetric gas sensor array was developed containing four natural pigments.•The sum of putrescine and cadaverine (BAI) was used as a measure of meat freshness.•The colour changes of the sensors were correlated with BAI and total viable counts.•The natural pigment sensors were useful for quality evaluation of meat. A new colorimetric gas-sensor array based on four natural pigments, that were extracted from spinach (Spinacia oleracea), red radish (Raphanus sativus L.), winter jasmine (Jasminum nudiflorum), and black rice (Oryza sativa L. indica), was developed for pork freshness evaluation. A colour change profile for each sample was obtained by differentiating the images of the sensor array before and after exposure to the odour of sample. The total viable count (TVC) per gram of pork was obtained by classical microbiological plating methods, and the biogenic amines were measured by HPLC. Biogenic amine index (BAI) for the determination of meat freshness was developed from the sum of putrescine and cadaverine. The colour change profiles were analysed using principal component analysis and correlated with conventional methods (BAI, TVC). A partial least squares (PLS) prediction model was obtained with r=0.854 and 0.933 for BAI and TVC, respectively.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2013.08.101