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Monitoring of physical-chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue

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Monitoring of physical-chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue

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Gil Sánchez, L.; Barat Baviera, JM.; Baigts Allende, DK.; Martínez Mañez, R.; Soto Camino, J.; García Breijo, E.; Aristoy Albert, MC.... (2011). Monitoring of physical-chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue. Food Chemistry. 126(3):1261-1268. doi:10.1016/j.foodchem.2010.11.054

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/39700

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Title: Monitoring of physical-chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Ingeniería Electrónica - Departament d'Enginyeria Electrònica
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Universitat Politècnica de València. Departamento de Química - Departament de Química
Issued date:
Abstract:
This work describes the correlation found along 10 days between potentiometric measurements obtained by using an electronic tongue and the variation in certain physicochemical, microbial and biochemical parameters measured ...[+]
Subjects: Meat freshness , Electronic tongue , Food control , Potentiometric electrodes , Fuzzy Artmap , Artificial Neural Network , Degradation products , Microbial count , PLS analysis , Multilayer neural networks , Multivariant analysis , Potentiometric sensors , Redox reactions , Oxidation reduction potential , Bacterial count
Copyrigths: Reserva de todos los derechos
Source:
Food Chemistry. (issn: 0308-8146 )
DOI: 10.1016/j.foodchem.2010.11.054
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.foodchem.2010.11.054
Thanks:
We would like to thanks the Spanish Government for support (Project CTQ2006-15456-C04-01/BQU and AGL2007-65379-C02-01 and 02/ALI). This work has been partially carried out under Associated Unit framework between IIAD (UPV) ...[+]
Type: Artículo

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