Prediction of warmed-over flavour development in cooked chicken by colorimetric sensor array

Su Yeon Kim; Jinglei Li; Na Ri Lim; Bo Sik Kang; Hyun Jin Park

doi:10.1016/j.foodchem.2016.05.084

Prediction of warmed-over flavour development in cooked chicken by colorimetric sensor array

Su Yeon Kim, Jinglei Li, Na Ri Lim, Bo Sik Kang, Hyun Jin Park

Department of Biotechnology

Research output: Contribution to journal › Article › peer-review

44 Citations (Scopus)

Abstract

The aim of this study was to develop a simple and rapid method based on colorimetric sensor array (CSA) for evaluation of warmed-over flavour (WOF) in cooked chicken. All samples were classified according to storage time by CSA coupled with principle component analysis (PCA) or hierarchical cluster analysis (HCA). The CSA data were used to establish prediction models with thiobarbituric acid reactive substances (TBARS), pentanal, hexanal, or heptanal associated with WOF by partial least square regression (PLSR). For the TBARS model, the coefficient of determination (r_p²) was 0.9997 in the prediction range of 0.28-0.69 mg/kg. In each of the models for pentanal, hexanal, and heptanal, all r_p² were higher than 0.960 in the range of 0.58-2.10 mg/kg, 5.50-11.69 mg/kg, and 0.09-0.16 mg/kg, respectively. These results demonstrate that the CSA was able to predict WOF development and to distinguish between each storage time.

Original language	English
Pages (from-to)	440-447
Number of pages	8
Journal	Food Chemistry
Volume	211
DOIs	https://doi.org/10.1016/j.foodchem.2016.05.084
Publication status	Published - 2016 Nov 15

Keywords

Aldehyde
Colorimetric artificial nose
Multivariate analysis
Optoelectronic nose
TBARS

ASJC Scopus subject areas

Analytical Chemistry
Food Science

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10.1016/j.foodchem.2016.05.084

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title = "Prediction of warmed-over flavour development in cooked chicken by colorimetric sensor array",

abstract = "The aim of this study was to develop a simple and rapid method based on colorimetric sensor array (CSA) for evaluation of warmed-over flavour (WOF) in cooked chicken. All samples were classified according to storage time by CSA coupled with principle component analysis (PCA) or hierarchical cluster analysis (HCA). The CSA data were used to establish prediction models with thiobarbituric acid reactive substances (TBARS), pentanal, hexanal, or heptanal associated with WOF by partial least square regression (PLSR). For the TBARS model, the coefficient of determination (rp2) was 0.9997 in the prediction range of 0.28-0.69 mg/kg. In each of the models for pentanal, hexanal, and heptanal, all rp2 were higher than 0.960 in the range of 0.58-2.10 mg/kg, 5.50-11.69 mg/kg, and 0.09-0.16 mg/kg, respectively. These results demonstrate that the CSA was able to predict WOF development and to distinguish between each storage time.",

keywords = "Aldehyde, Colorimetric artificial nose, Multivariate analysis, Optoelectronic nose, TBARS",

author = "Kim, {Su Yeon} and Jinglei Li and Lim, {Na Ri} and Kang, {Bo Sik} and Park, {Hyun Jin}",

note = "Funding Information: This research was supported by a grant from School of Life Sciences and Biotechnology for BK21PLUS, Korea University and by Institute of Biomedical Science & Food Safety, Korea University . Publisher Copyright: {\textcopyright} 2016 Elsevier Ltd. Copyright: Copyright 2017 Elsevier B.V., All rights reserved.",

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doi = "10.1016/j.foodchem.2016.05.084",

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AU - Kim, Su Yeon

AU - Li, Jinglei

AU - Lim, Na Ri

AU - Kang, Bo Sik

AU - Park, Hyun Jin

N1 - Funding Information: This research was supported by a grant from School of Life Sciences and Biotechnology for BK21PLUS, Korea University and by Institute of Biomedical Science & Food Safety, Korea University . Publisher Copyright: © 2016 Elsevier Ltd. Copyright: Copyright 2017 Elsevier B.V., All rights reserved.

PY - 2016/11/15

Y1 - 2016/11/15

N2 - The aim of this study was to develop a simple and rapid method based on colorimetric sensor array (CSA) for evaluation of warmed-over flavour (WOF) in cooked chicken. All samples were classified according to storage time by CSA coupled with principle component analysis (PCA) or hierarchical cluster analysis (HCA). The CSA data were used to establish prediction models with thiobarbituric acid reactive substances (TBARS), pentanal, hexanal, or heptanal associated with WOF by partial least square regression (PLSR). For the TBARS model, the coefficient of determination (rp2) was 0.9997 in the prediction range of 0.28-0.69 mg/kg. In each of the models for pentanal, hexanal, and heptanal, all rp2 were higher than 0.960 in the range of 0.58-2.10 mg/kg, 5.50-11.69 mg/kg, and 0.09-0.16 mg/kg, respectively. These results demonstrate that the CSA was able to predict WOF development and to distinguish between each storage time.

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Prediction of warmed-over flavour development in cooked chicken by colorimetric sensor array

Abstract

Keywords

ASJC Scopus subject areas

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