Quality monitoring of MA packed poultry meat by headspace measurements

Tiina Rajamäki, Hanna-Leena Alakomi, Tiina Ritvanen, Eija Skyttä, Maria Smolander, Raija Ahvenainen

Research output: Contribution to conferenceConference articleScientific

Abstract

Electronic nose may provide a novel tool for the quality control purposes of various perishable food products. The aim of this study was to test the applicability of electronic nose (NST 3320, Applied Sensor, Sweden) for the quality control of modified atmosphere (MA) packed broiler chicken cuts stored at different temperature conditions. Microbiological and sensory analyses as well as headspace gas chromatographic measurements were used as the reference methods. Fresh broiler chicken cuts packed in the gas mixture of 80% CO2 + 20% N2 were stored for 14 days at three different temperature profiles one of which was constant (+6°C) and the others were variable. The variable temperatures simulated an ideal distribution chain with constant cold chain and a distribution chain with unfavourable temperature variations. During the shelf-life study, electronic nose, microbiological and sensory analyses were used to evaluate the quality of the samples. In addition concentrations of hydrogen sulphide and dimethyl sulphide in the packages were determined using gas chromatographic techniques. The results obtained with the electronic nose and the reference methods were highly consistent. Electronic nose appeared to be capable of detecting even the early signals of spoilage in poultry meat.
Original languageEnglish
Number of pages5
Publication statusPublished - 2003
EventNordic Foodpack 2003 - Copenhagen, Denmark
Duration: 4 Sep 20035 Sep 2003

Conference

ConferenceNordic Foodpack 2003
CountryDenmark
CityCopenhagen
Period4/09/035/09/03

Fingerprint

electronic nose
poultry meat
headspace analysis
monitoring
gases
quality control
dimethyl sulfide
broiler chickens
perishable foods
temperature
hydrogen sulfide
spoilage
temperature profiles
sensors (equipment)
Sweden
chromatography
shelf life
foods
carbon dioxide
methodology

Cite this

Rajamäki, T., Alakomi, H-L., Ritvanen, T., Skyttä, E., Smolander, M., & Ahvenainen, R. (2003). Quality monitoring of MA packed poultry meat by headspace measurements. Paper presented at Nordic Foodpack 2003, Copenhagen, Denmark.
Rajamäki, Tiina ; Alakomi, Hanna-Leena ; Ritvanen, Tiina ; Skyttä, Eija ; Smolander, Maria ; Ahvenainen, Raija. / Quality monitoring of MA packed poultry meat by headspace measurements. Paper presented at Nordic Foodpack 2003, Copenhagen, Denmark.5 p.
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Rajamäki, T, Alakomi, H-L, Ritvanen, T, Skyttä, E, Smolander, M & Ahvenainen, R 2003, 'Quality monitoring of MA packed poultry meat by headspace measurements' Paper presented at Nordic Foodpack 2003, Copenhagen, Denmark, 4/09/03 - 5/09/03, .

Quality monitoring of MA packed poultry meat by headspace measurements. / Rajamäki, Tiina; Alakomi, Hanna-Leena; Ritvanen, Tiina; Skyttä, Eija; Smolander, Maria; Ahvenainen, Raija.

2003. Paper presented at Nordic Foodpack 2003, Copenhagen, Denmark.

Research output: Contribution to conferenceConference articleScientific

TY - CONF

T1 - Quality monitoring of MA packed poultry meat by headspace measurements

AU - Rajamäki, Tiina

AU - Alakomi, Hanna-Leena

AU - Ritvanen, Tiina

AU - Skyttä, Eija

AU - Smolander, Maria

AU - Ahvenainen, Raija

PY - 2003

Y1 - 2003

N2 - Electronic nose may provide a novel tool for the quality control purposes of various perishable food products. The aim of this study was to test the applicability of electronic nose (NST 3320, Applied Sensor, Sweden) for the quality control of modified atmosphere (MA) packed broiler chicken cuts stored at different temperature conditions. Microbiological and sensory analyses as well as headspace gas chromatographic measurements were used as the reference methods. Fresh broiler chicken cuts packed in the gas mixture of 80% CO2 + 20% N2 were stored for 14 days at three different temperature profiles one of which was constant (+6°C) and the others were variable. The variable temperatures simulated an ideal distribution chain with constant cold chain and a distribution chain with unfavourable temperature variations. During the shelf-life study, electronic nose, microbiological and sensory analyses were used to evaluate the quality of the samples. In addition concentrations of hydrogen sulphide and dimethyl sulphide in the packages were determined using gas chromatographic techniques. The results obtained with the electronic nose and the reference methods were highly consistent. Electronic nose appeared to be capable of detecting even the early signals of spoilage in poultry meat.

AB - Electronic nose may provide a novel tool for the quality control purposes of various perishable food products. The aim of this study was to test the applicability of electronic nose (NST 3320, Applied Sensor, Sweden) for the quality control of modified atmosphere (MA) packed broiler chicken cuts stored at different temperature conditions. Microbiological and sensory analyses as well as headspace gas chromatographic measurements were used as the reference methods. Fresh broiler chicken cuts packed in the gas mixture of 80% CO2 + 20% N2 were stored for 14 days at three different temperature profiles one of which was constant (+6°C) and the others were variable. The variable temperatures simulated an ideal distribution chain with constant cold chain and a distribution chain with unfavourable temperature variations. During the shelf-life study, electronic nose, microbiological and sensory analyses were used to evaluate the quality of the samples. In addition concentrations of hydrogen sulphide and dimethyl sulphide in the packages were determined using gas chromatographic techniques. The results obtained with the electronic nose and the reference methods were highly consistent. Electronic nose appeared to be capable of detecting even the early signals of spoilage in poultry meat.

M3 - Conference article

ER -

Rajamäki T, Alakomi H-L, Ritvanen T, Skyttä E, Smolander M, Ahvenainen R. Quality monitoring of MA packed poultry meat by headspace measurements. 2003. Paper presented at Nordic Foodpack 2003, Copenhagen, Denmark.