检索结果-南通市图书馆

Assessment of chicken breast shelf life based on bench-top and portable near-infrared spectroscopy tools coupled with chemometrics

引用

Food Quality and Safety 2021年第1期5卷 31-41页

作者： llaria Lanza Daniele Conficoni Stefania Balzan Marco Cullere Luca Fasolato Lorenzo Servap Barbara Contiero Angela Trocino Giorgio Marchesini Gerolamo Xiccato Enrico Novelli Severino Segato Department of Animal Medicine Productions and HealthUniversity of PadovaLegnaroItaly Department of Comparative Biomedicine and Food Science University of PadovaLegnaroItaly Department of Agronomy FoodNatural ResourcesAnimals and EnvironmentUniversity of PadovaLegnaroItaly

Objectives:Near-infra red(NIR)spectroscopy is a rapid technique able to assess meat quality even if its capability to determine the shelf life of chicken fresh cuts is still debated,especially for portable *** aim of the study was to compare bench-top and portable NIR instruments in discriminating between four chicken breast refrigeration times(RT),coupled with multivariate classifier *** and Methods:Ninety-six samples were analysed by both NIR tools at 2,6,10 and 14 days post *** data were subsequently submitted to partial least squares discriminant analysis(PLS-DA)and canonical discriminant analysis(CDA).The latter was preceded by double feature selection based on Boruta and Stepwise ***:PLS-DA sorted moderate separation of RT theses,while shelf life assessment was more accurate on application of ***-top tool had better performance than portable one,probably because it captured more informative spectral data as shown by the variable importance in projection(VIP)and restricted pool of Stepwise-CDA predictive scores(SPS).Conclusions:NIR tools coupled with a multivariate model provide deep insight into the physicochemical processes occurring during *** showed reliable effectiveness to recognise a 7-day shelf life threshold of breasts,suitable for routine at-line application for screening of meat quality.

关键词： shelf life chicken breast Near-infrared(NIR)spectroscopy bench-top NIR portable NIR canonical discriminant analysis

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Volatile profile and multivariant analysis of Sanhuang chicken breast in combination with Chinese 5-spice blend and garam masala

引用

Food Science and Human Wellness 2023年第1期12卷 57-68页

作者： Rani Andaleeb Danni Zhang Shui Jiang Yin Zhang Yuan Liu Department of Food Science&Technology School of Agriculture and BiologyShanghai Jiao Tong UniversityShanghai 200240China Key Laboratory of Meat Processing of Sichuan Chengdu UniversityChengdu 610106China

Sanhuang chicken is a popular native breed in China and well-known for delicious *** could enhance the chicken meat flavour and work well in *** 5-spice blend(CS)and garam masala(GM)are routinely using spices in China and Pakistan,*** flavour profiles of Sanhuang chicken breast(CB)and its blends with CS and GM were obtained by electronic nose(E-nose),solid-phase microextraction gas chromatography-mass spectrometry(SPME GC-MS)and GC-ion mobility spectrometry(GC-IMS).Principal component analysis(PCA)efficiently discriminated the aroma profiles of three chicken *** GC-chromatographs revealed the significant aroma alterations of chicken breast meat after marination with *** were the major contributors of chicken aroma,while most of the aromatic hydrocarbons were generated by *** all chicken key-compounds produced by oxidation reaction were either reduced or eliminated by marination,showing the antioxidation capacity of spices leading to meat ***-IMS is not only a rapid and comprehensive detection method,but also proved to be more sensitive than *** substantial role of both traditional spices in enhancing flavour quality of chicken meat,and their exposure as functional ingredients in Chinese and Pakistan cuisines could lead to the cross-cultural meat trade opportunities.

关键词： chicken breast Chinese 5-spice blend Garam masala Volatile compounds Qualitative techniques Multivariant analysis

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Investigation of physicochemical,microbiological and sensorial properties for organic and conventional retail chicken meat

引用

Food Science and Human Wellness 2021年第2期10卷 183-190页

作者： Berna Capan Aytunga Bağdatli Manisa Celal Bayar University Faculty of EngineeringDepartment of Food EngineeringYunusemre45140 ManisaTurkey

In this study,the commercially available chicken thigh and breast meat produced by organic and conventional methods were investigated in terms of physicochemical,microbiological and sensorial *** organic chicken breasts had higher fat content than the conventional chicken *** protein content of organic thighs was higher than conventional *** chicken meat contains more mineral substances than conventional chicken meat and has higher pH value,cooking loss and water holding ***-linoleic acid,docosahexaenoic acid was found to be higher in organic chicken *** *** detected in all conventional chicken and 66.66%of organic chicken.

关键词： Organic chicken Conventional chicken chicken breast chicken thigh chicken meat quality Fatty acid composition

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：