dc.contributor.author |
Zaragozá Torres, Patricia
|
es_ES |
dc.contributor.author |
Fuentes López, Ana
|
es_ES |
dc.contributor.author |
Ruiz Rico, María
|
es_ES |
dc.contributor.author |
Vivancos, José-Luis
|
es_ES |
dc.contributor.author |
Fernández Segovia, Isabel
|
es_ES |
dc.contributor.author |
Ros-Lis, José Vicente
|
es_ES |
dc.contributor.author |
Barat Baviera, José Manuel
|
es_ES |
dc.contributor.author |
Martínez-Máñez, Ramón
|
es_ES |
dc.date.accessioned |
2016-11-25T09:25:28Z |
|
dc.date.available |
2016-11-25T09:25:28Z |
|
dc.date.issued |
2015-05-15 |
|
dc.identifier.issn |
0308-8146 |
|
dc.identifier.uri |
http://hdl.handle.net/10251/74611 |
|
dc.description.abstract |
[EN] The aim of this work was to develop and evaluate a rapid, easy-to-use optoelectronic system for the shelf-life assessment of squid in cold storage. For this purpose, an optoelectronic nose was designed, which consisted of an array containing six sensing materials prepared by combining different dyes and two inorganic supports (aluminium oxide and silica gel). Samples were packaged with the colorimetric array and kept in cold storage for 12 days. Squid spoilage was monitored simultaneously by the colorimetric array and by the physico-chemical and microbial analyses during storage. Samples exceeded the acceptability limits for microbial counts on the third day. PCA analysis carried out with CIELab showed that the colorimetric array was able to discriminate between fresh squid fit for consumption and spoiled squid. The statistical models obtained by PLS, with the optoelectronic nose, successfully predicted CO2 and O-2 content in the headspace as well as microbial growth. (c) 2014 Elsevier Ltd. All rights reserved. |
es_ES |
dc.language |
Inglés |
es_ES |
dc.publisher |
Elsevier |
es_ES |
dc.relation.ispartof |
Food Chemistry |
es_ES |
dc.rights |
Reserva de todos los derechos |
es_ES |
dc.subject |
Squid |
es_ES |
dc.subject |
Spoilage |
es_ES |
dc.subject |
Optoelectronic nose |
es_ES |
dc.subject |
Colorimetric array |
es_ES |
dc.subject.classification |
PROYECTOS DE INGENIERIA |
es_ES |
dc.subject.classification |
QUIMICA INORGANICA |
es_ES |
dc.subject.classification |
TECNOLOGIA DE ALIMENTOS |
es_ES |
dc.subject.classification |
QUIMICA ORGANICA |
es_ES |
dc.title |
Development of a colorimetric sensor array for squid spoilage assessment |
es_ES |
dc.type |
Artículo |
es_ES |
dc.identifier.doi |
10.1016/j.foodchem.2014.11.156 |
|
dc.rights.accessRights |
Cerrado |
es_ES |
dc.contributor.affiliation |
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments |
es_ES |
dc.contributor.affiliation |
Universitat Politècnica de València. Departamento de Proyectos de Ingeniería - Departament de Projectes d'Enginyeria |
es_ES |
dc.contributor.affiliation |
Universitat Politècnica de València. Departamento de Química - Departament de Química |
es_ES |
dc.contributor.affiliation |
Universitat Politècnica de València. Instituto de Reconocimiento Molecular y Desarrollo Tecnológico - Institut de Reconeixement Molecular i Desenvolupament Tecnològic |
es_ES |
dc.description.bibliographicCitation |
Zaragozá Torres, P.; Fuentes López, A.; Ruiz Rico, M.; Vivancos, J.; Fernández Segovia, I.; Ros-Lis, JV.; Barat Baviera, JM.... (2015). Development of a colorimetric sensor array for squid spoilage assessment. Food Chemistry. 175:315-321. doi:10.1016/j.foodchem.2014.11.156 |
es_ES |
dc.description.accrualMethod |
S |
es_ES |
dc.relation.publisherversion |
https://dx.doi.org/10.1016/j.foodchem.2014.11.156 |
es_ES |
dc.description.upvformatpinicio |
315 |
es_ES |
dc.description.upvformatpfin |
321 |
es_ES |
dc.type.version |
info:eu-repo/semantics/publishedVersion |
es_ES |
dc.description.volume |
175 |
es_ES |
dc.relation.senia |
282576 |
es_ES |