- -

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

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

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

Show full item record

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. https://doi.org/10.1016/j.foodchem.2010.11.054

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

Files in this item

Item Metadata

Title: Monitoring of physical-chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue
Author: Gil Sánchez, Luís Barat Baviera, José Manuel Baigts Allende, Diana Karina Martínez Mañez, Ramón Soto Camino, Juan García Breijo, Eduardo Aristoy Albert, Mª Concepcion Toldrá Vilardell, Fidel Llobet Valero, Eduard
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
Project ID:
info:eu-repo/grantAgreement/MEC//CTQ2006-15456-C04-01/ES/DESARROLLO DE NUEVOS PROTOCOLOS DE RECONOCIMIENTO CROMO-FLUOROGENICO MEDIANTE EL DISEÑO DE MATERIALES SENSORES AVANZADOS./
info:eu-repo/grantAgreement/MEC//AGL2007-65379-C02-01/ES/DESARROLLO DE METODOS RAPIDOS DE CONTROL DE LA CALIDAD Y SEGURIDAD DEL PROCESO DE FABRICACION DEL JAMON CURADO/
Spanish Government [Project 02/ALI]
IIAD (UPV)
IATA (CSIC)
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

This item appears in the following Collection(s)

Show full item record